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Two jars of homemade seedless black raspberry jelly sit on a wooden surface with fresh black raspberries and leaves.

Black Raspberry Jelly (Seedless)

A delicious and seedless homemade jelly made from black raspberries and sugar, perfect for toast, yogurt, or as a glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 jars
Course: Breakfast, preserve
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

  • 4 cups black raspberry juice from 3-4 quarts black raspberries
  • 3 cups sugar

Method
 

  1. Extract juice by cooking black raspberries with 1/4 cup water per cup of fruit until fruit falls apart. Simmer for 10-15 minutes, then measure the juice.
  2. Prepare a water bath canner if canning.
  3. Combine juice and sugar in a saucepan. Bring to a hard boil and cook until gel stage (220°F) is reached, about 8-10 minutes.
  4. Ladle jelly into prepared jars, leaving 1/4 inch headspace. Process jars in a water bath canner for 10 minutes.
  5. Allow jars to cool, then store sealed jars in the pantry or unsealed jars in the refrigerator.

Notes

For a firmer set, test the gel stage by placing a small amount on a chilled plate. If it wrinkles when pushed, it's ready.