Start by extracting the juice from the fruit by cooking it with a bit of water until the fruit falls apart and releases its juices. Around 1/4 cup water per cup of fruit works well, or 1 cup per quart. Simmer for 10-15 minutes, or until the fruit completely falls apart. Measure the juice.

For every cup of juice, add 3/4 cup of sugar. This recipe uses 4 cups juice and 3 cups sugar, but can be scaled to accommodate more or less juice depending on your yield. Do not use more than 8 cups of juice per batch or it may have trouble jelling.

If canning, prepare a water bath canner.

Place the juice and sugar in a to a saucepan and bring to a hard boil. Cook on medium-high heat, stirring frequently, until it reaches gel stage (220 degrees F measured with an instant-read thermometer). You can also test for set on a plate that's been chilled in the freezer. This should take about 8 to 10 minutes, but might take longer.

When it reaches the gel stage, ladel the jelly into prepared jars leaving 1/4 inch headspace.

If canning, process the jars for 10 minutes in a water bath canner, adjusting for altitude. Remove from the canner and allow the jars to cool on a towel on the counter, checking seals after 24 hours.

Store any unsealed jars in the refrigerator for immediate use, and store properly canned and sealed jars on the pantry shelf at room temperature.

Properly canned and sealed black raspberry jelly will maintain quality on the pantry shelf for 12-18 months. If not canned, the jelly will keep several weeks in the refrigerator, longer if unopened.