Othercreativecanning5.0
Black Raspberry Jelly (Seedless)
Black raspberry jelly is a tasty way to preserve black raspberries and without all those pesky seeds.
👥 64 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●strainer
📝 Preparation Steps
1
Extracting Juice
2
Start by placing 3 to 4 quarts of black raspberries in a large saucepan. Add about 1/4 cup of water per cup of fruit—roughly 1 cup of water total.
3
Bring the mixture to a simmer over medium heat and cook for 10 to ⏱️ 15 minutes, stirring occasionally, until the berries completely break down and release their juice.
4
Pour the mixture through a jelly bag or a fine-mesh strainer lined with cheesecloth. Let it drain for several hours or overnight to extract as much juice as possible without squeezing (which can make the jelly cloudy).
5
Measure out 4 cups of juice for the jelly recipe. Excess juice can be frozen or used for another batch.
6
Making the Jelly
7
For every cup of juice, add 3/4 cup of sugar. This recipe uses 4 cups juice and 3 cups sugar, but it can be scaled up or down depending on your yield. Avoid using more than 8 cups of juice per batch to ensure proper gelling.
sugar3 cups
8
If canning, prepare a water bath canner.
9
Place the juice and sugar into a saucepan and bring to a hard boil. Cook over medium-high heat, stirring frequently, until the jelly reaches the gel stage (220°F on an instant-read thermometer). You can also test for set by placing a spoonful on a chilled plate and checking for wrinkles when pushed. This should take about 8 to ⏱️ 10 minutes, though times may vary.
sugar3 cups
10
Once gel stage is reached, ladle the jelly into prepared jars, leaving 1/4 inch headspace.
11
Canning Blackberry Jelly (optional)
12
If canning, process the jars for ⏱️ 10 minutes in a water bath canner, or ⏱️ 15 minutes if you're above 6,000 feet in elevation. Remove jars and let them cool undisturbed on a towel for 12 to ⏱️ 24 hours. Check seals before storing.
13
Properly canned and sealed jars will keep for 12 to 18 months in a cool, dark pantry. If not canned, store the jelly in the refrigerator and use within a few weeks.
Nutrition Facts
calories
43 kcal
fat Content
0.03 g
serving Size
1 Tbsp
sugar Content
11 g
sodium Content
4 mg
carbohydrate Content
11 g
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