Homemade Black Raspberry Jelly

Follow our step-by-step guide on how to make Homemade Black Raspberry Jelly.

1. Step 1

   Begin by placing fresh black raspberries in a large bowl and crush them thoroughly until they are well mashed, releasing their vibrant juices.

2. Step 2

   Next, pour the crushed berries into a sieve or cheesecloth set over another bowl, allowing the luscious juice to drip down until no more liquid emerges.

3. Step 3

   For maximum extraction, press gently on the berry pulp.

4. Step 4

   Measure out three cups of the rich raspberry juice and transfer it to a spacious pot.

5. Step 5

   Add freshly squeezed lemon juice to the pot and stir to blend the flavors harmoniously.

6. Step 6

   Gradually incorporate sugar, stirring continuously until it dissolves completely.

7. Step 7

   Bring this mixture to a vigorous, rolling boil over high heat, stirring constantly to prevent any sticking.

8. Step 8

   Once boiling, swiftly add the powdered fruit pectin, returning to a full boil for exactly one minute while stirring continuously.

9. Step 9

   After a minute, remove the pot from the heat and skim off any foam that forms on the surface with a metal spoon.

10. Step 10

    Before proceeding, inspect your canning jars for any cracks and check the rings for rust, discarding any defective items.

11. Step 11

    Sterilize the jars by immersing them in simmering water, and wash new lids and rings in warm, soapy water.

12. Step 12

    Carefully ladle the hot jelly mixture into the sterilized jars, filling them to within an eighth of an inch from the top.

13. Step 13

    Use a clean knife or thin spatula to gently run around the inside edges of the jars to eliminate any trapped air bubbles.

14. Step 14

    Wipe the rims with a damp paper towel to ensure a perfect seal.

15. Step 15

    Secure the lids on the jars and tighten the rings firmly.

16. Step 16

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

17. Step 17

    Bring the water to a boil, then carefully lower the jars into the bubbling water, ensuring they are spaced at least two inches apart.

18. Step 18

    If needed, add more boiling water to cover the jars by at least one inch.

19. Step 19

    Cover the pot and process the jars in the boiling water for five minutes.

20. Step 20

    Once the time is up, carefully remove the jars and let them rest on a clean surface, spaced several inches apart, for 24 hours.

21. Step 21

    After cooling, press the center of each lid to check for a proper seal; it should remain firm and not move up or down.

22. Step 22

    Finally, remove the rings for storage and keep the sealed jars in a cool, dark place for up to a year.

23. Step 23

    For any opened jars, refrigerate and enjoy within three weeks.

24. Step 24

    This delightful raspberry jelly is not just a treat; it’s a taste of summer preserved in a jar, ready to brighten your breakfast or dessert any time of the year.