Black Raspberry Jelly
Photography Courtesy Ben Lochard
in the kitchen with… July/August 2021
5 cups crushed black raspberries (10 cups fresh black raspberries)
6½ cups sugar
1 1.75-ounce box powdered fruit pectin
- Measure the exact amount of prepared juice in large saucepan. Measure the exact amount of sugar in a bowl and set aside. Do NOT reduce the sugar in the recipe; reducing sugar will result in set failures.
- Stir powdered fruit pectin into the juice. (I use Sure-Jell.) Stir until well mixed. Bring mixture to a full rolling boil (a boil that cannot be stirred down on high heat), stirring constantly.
- Add sugar to fruit mixture in saucepan. Return jelly to a full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
- Ladle immediately into 6 hot, sterilized half-pint jars, leaving a ¼-inch headspace. Wipe the jar rims and threads. Place hot metal lids on the jars and screw bands tight. Process in a boiling- water canner. (I process 5 minutes for jellies; 10 minutes for jams. This is because I am under 1,000 feet above sea level, according to USDA Altitude Charts for processing times.)
- Remove jars and place upright on a towel to cool undisturbed for about 12 hours. Store in a cool, dry place. Makes about 6 half-pints.
Recipe courtesy Pat Berry