Black Raspberry Jelly

Black Raspberry Jelly

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Preserving Method: Water-Bath-Canning

Makes about 6 (8 oz) half pints

Enjoy the smooth flavor of black raspberries throughout the year with this Black Raspberry Jelly recipe.

You will need

  • 5 pints black raspberries (to prepare about 3 cups juice) 
  • 1/4 cup bottled lemon juice 
  • 1/2 tsp butter or margarine, optional 
  • 5 cups sugar 
  • 1 3-oz pouch  Ball®   RealFruit Liquid Pectin 
  • 6  Ball® (8 oz) half pint glass preserving jars with lids and bands 



  1. PREPARE black raspberries by crushing one layer at a time with a potato masher. Place prepared black raspberries in dampened jelly bag or several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy.  
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. COMBINE prepared juice with bottled lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.  
  3. ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.   
  4. LADLE hot Black Raspberry Jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.