Best of Show Black Raspberry Jelly

Best of Show Black Raspberry Jelly

  By  , ,

October 27, 2015

  • Yields: Approx. 7 half-pints.
Best of Show Black Raspberry Jelly


1To prepare juice: Crush fruit one layer at a time and add ½ cup apple juice. Cover and simmer until the berries are soft, stirring occasionally. Strain well, pressing out as much juice as you can. Then strain through a double layer of cheesecloth or a jelly bag.

2To make jelly: Place 4 ½ cups prepared black raspberry juice, lemon juice, and powdered pectin. (If juice is less than 4 ½ cups, add enough distilled water to bring it to 4 ½ cups.) Bring to a full boil over high heat, stirring constantly. Add margarine then stir in sugar all at once. Stir and bring to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into jars, leaving 1/4-inch headspace at top.

3Process: Place jars in a boiling water canner for 5 minutes.


4 qts black raspberries

1/2 cup apple juice

1/4 cup lemon juice

1 1.75 ounce package powdered pectin

1/2 tsp margarine

6 1/2 cups sugar


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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