Black Raspberry Jelly Recipe

1. 1

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

2. 2

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

3. 3

   Measure 4 c. of juice.

4. 4

   If there is less than 4 c., add in water to make this measure.

5. 5

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

6. 6

   Immediately stir in the pectin.

7. 7

   Then bring to a full rolling boil and boil hard for one minute, stirring constantly.

8. 8

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

9. 9

   Ladle into warm, sterilized jars and seal immediately.

* Per serving · 4 servings · Values may vary.