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Jar of homemade black raspberry jelly with fresh black raspberries and butterfly pea flowers.

Black Raspberry Jelly Recipe

A homemade black raspberry jelly recipe that captures the sweet-tart flavor of fresh raspberries in a delicious, spreadable form.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 jars
Course: jelly
Cuisine: American
Calories: 1200
Ingredients Method Notes

Ingredients
  

  • 6 lb Black raspberries
  • 7 cups Sugar
  • 1 tablespoon Lemon juice (Freshly squeezed)
  • 16 oz Bottle liquid pectin

Method
 

  1. Wash raspberries and thoroughly crush them. Simmer for 10 minutes.
  2. Extract all juice by placing it in a jelly bag. Measure 4 cups of juice. Add water if less.
  3. In a preserving kettle, combine juice, sugar, and lemon juice. Cook until boiling, stirring constantly.
  4. Immediately stir in pectin. Bring to a rolling boil for one minute, stirring constantly.
  5. Remove from heat and skim off the foam with a spoon. Ladle into hot, sterilized jars and seal promptly.

Notes

For best results, use fresh, ripe black raspberries and a jelly bag for clear juice extraction.