Black Raspberry Jelly


August 13, 2015

Classic jelly with excellent color


6 lb Black raspberries

7 cups Sugar

1 Tbsp. Freshly squeezed lemon juice

1 6 oz. bottle liquid pectin


1Wash raspberries in running water and crush them thoroughly; then simmer covered for 10 minutes.

2Put the fruit in a jelly bag and extract all juice possible.

3Measure 4 cups of juice. If there is less than 4 cups, add water to make this measure.

4Place raspberry juice, sugar and lemon juice in a preserving kettle and cook over high heat until it boils, stirring constantly.

5Immediately stir in the pectin. Then bring to a full rolling boil and boil hard for one minute, stirring constantly.

6Remove from heat and skim off foam with a metal spoon.

7Ladle into hot, sterilized jars and seal immediately.

8Process jars according to directions

Source:, which has lots of blackberry and raspberry recipes.