It is berry season in our area so lots of opportunities for u-pick at the local orchard. The black raspberries do not last very long but they are wonderful while available. I enjoy making jelly and jam for gifts so this year I used some of the extra black raspberries for jelly. So good!
For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.
Black Raspberry Jelly
3 cups prepared berry juice (about 5 pints)
1/4 cup lemon juice
5 cups sugar
1 3-oz pouch liquid pectin
1. Prepare the black raspberries by crushing one layer at a time with a potato masher. You can heat slightly to help get the juice flowing. Place mixture in a dampened jelly bag and let drip undisturbed for at least two hours. Do not squeeze the bag as that may cause cloudy jelly.
2. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.
3. Combine prepared juice with lemon juice and sugar in a large pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.
4. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for one minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.
6. Process jars in boiling water container for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should not flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.
7. Admire the beautiful jelly and enjoy the sweetness of summer!