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Black Raspberry Jelly

Classic jelly with excellent color

 6 lb Black raspberries
 7 cups Sugar
 1 Tbsp. Freshly squeezed lemon juice
 1 6 oz. bottle liquid pectin
1

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

2

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

3

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

4

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

5

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

6

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

7

Ladle into hot, sterilized jars and seal immediately.

8

Process jars according to directions