I grew up on and absolutely love black raspberry jelly. This is how my family has always made and canned it.
The recipe is based on the recipe include in the SURE-JELL box.
I wanted to put this in my own words because the one in the box is a combined recipe for different types of jellies and jumps around a bit.
Black Raspberry Jelly
- 4 1/2 cups Black Raspberry juice make from about 10 cups raspberries
- 6 1/2 cups Sugar
- 1.75 oz Box of SURE-JELL Original Pectin
Preparation before making the jelly
- Prepare your juice. I put the raspberries in a pan and heat with just a splash of water and crush them. I use a potato smasher. Then remove the seeds using a fine sieve or cheesecloth. If you are making a lot of juice each year a Squeezo is even better.
- Sanitize the jars and screw lids. I put them through the dishwasher and leave them there until needed. Right before making the jelly I take them out so I'm ready to pour the jelly into them as soon as it's done. Put them someplace you can clean up easily if a spill happens.
- Sanitize the lids. I bring a small pan of water to a boil then take it off the heat and put the lids in the pan seal side down. I have a magnetic tool for picking them out that came with a canning set.
- You need a big pot to make the jelly in. I use a pasta pot. You need a funnel and ladle for getting the hot jelly into the jars and whatever you need to give them a water bath. This post though is not intended specifically as a how to for canning.
Make the jelly
- Put the required sugar in a bowl so it can be added later without having to measure.
- Put the juice and SURE-JELL Fruit Pectin in your pot and bring to a rolling boil.
- Add sugar and continue to boil for exactly one minute stirring constantly
- Remove from heat and skim off any foam if you want
- Ladle or pour into jars filling to 1/4" from the top
- Wipe the rim of each jar and place a lid and screw lid on each
- Water bath for 5 minutes