Black Raspberry Jelly (Seedless)
Black raspberry jelly is a tasty way to preserve black raspberries and without all those pesky seeds.
Servings: 72 servings, Makes about 4 to 5 half pint jars
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Black Raspberry Juice:
- 3 to 4 quarts fresh black raspberries about 12 to 16 cups
- Water about 1/4 cup per quart of fruit, roughly 3/4 to 1 cup total
For the Jelly:
- 4 cups strained black raspberry juice from above
- 3 cups granulated sugar
Instructions
- Add the black raspberries to a large, heavy-bottomed pot with the water (1/4 cup per quart of fruit). Bring to a simmer over medium heat, mashing the berries as they heat, and cook until they have completely fallen apart and released their juice.
- Pour the cooked fruit into a dampened jelly bag or a double layer of dampened cheesecloth set over a bowl and let it drip. Do not squeeze the bag, since that clouds the finished jelly. Measure the strained juice.
- Combine the strained juice and sugar in a clean, deep, heavy-bottomed pot. Bring to a boil over high heat, stirring until the sugar has dissolved.
- Boil hard, stirring often so it does not scorch, until the jelly reaches the gel point (220°F on an instant-read thermometer, or until a spoonful sets up and wrinkles on a plate chilled in the freezer). This usually takes about 8 to 10 minutes but can take longer.
- Remove from heat and skim off any foam. Ladle the hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids, and screw the bands to fingertip tight.
- Process in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat, let the jars rest 5 minutes, then remove and cool undisturbed for 12 to 24 hours before checking seals.
Notes
Sugar and Set: This is a no-pectin jelly that sets on the fruit's own natural pectin and acid plus sugar cooked to a gel point, so the full amount of sugar matters for a firm set. Picking about a quarter to a third of the berries slightly underripe adds natural pectin and helps it gel.
Testing for Set: Cook to 220°F on an instant-read thermometer, or use the chilled-plate test: a spoonful dropped on a plate straight from the freezer should firm up quickly and wrinkle when nudged.
Give It Time: The jelly stays loose in the pot and firms up as it cools. Allow 24 to 48 hours before deciding it did not set. If it stays runny, it is lovely as a syrup over pancakes or ice cream.
Frozen Berries: Frozen black raspberries work well and can release their juice a little more easily. Use them straight from frozen or thawed. Freezing breaks down some of the natural pectin, so the set may be a bit softer than with fresh fruit.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, refrigerate for up to 3 weeks or freeze for up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 53kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 0.5mg | Potassium: 60mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.3mg