Black Raspberry Jelly (Seedless)

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5 from 2 votes

Black Raspberry Jelly (Seedless)

Black raspberry jelly is a tasty way to preserve black raspberries and without all those pesky seeds.

Prep Time1

Cook Time10

Canning Time (Optional)10

Total Time1 20

Course: Jam

Cuisine: American

Keyword: no pectin

Servings: servings, Makes about 4 half pint jars

Author: Ashley Adamant

Equipment

Ingredients

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

Instructions

Extracting Juice

Start by placing 3 to 4 quarts of black raspberries in a large saucepan. Add about 1/4 cup of water per cup of fruit—roughly 1 cup of water total.
Bring the mixture to a simmer over medium heat and cook for 10 to 15 minutes, stirring occasionally, until the berries completely break down and release their juice.
Pour the mixture through a jelly bag or a fine-mesh strainer lined with cheesecloth. Let it drain for several hours or overnight to extract as much juice as possible without squeezing (which can make the jelly cloudy).
Measure out 4 cups of juice for the jelly recipe. Excess juice can be frozen or used for another batch.

Making the Jelly

For every cup of juice, add 3/4 cup of sugar. This recipe uses 4 cups juice and 3 cups sugar, but it can be scaled up or down depending on your yield. Avoid using more than 8 cups of juice per batch to ensure proper gelling.
If canning, prepare a water bath canner.
Place the juice and sugar into a saucepan and bring to a hard boil. Cook over medium-high heat, stirring frequently, until the jelly reaches the gel stage (220°F on an instant-read thermometer). You can also test for set by placing a spoonful on a chilled plate and checking for wrinkles when pushed. This should take about 8 to 10 minutes, though times may vary.
Once gel stage is reached, ladle the jelly into prepared jars, leaving 1/4 inch headspace.

Canning Blackberry Jelly (optional)

If canning, process the jars for 10 minutes in a water bath canner, or 15 minutes if you're above 6,000 feet in elevation. Remove jars and let them cool undisturbed on a towel for 12 to 24 hours. Check seals before storing.
Properly canned and sealed jars will keep for 12 to 18 months in a cool, dark pantry. If not canned, store the jelly in the refrigerator and use within a few weeks.

Notes

Altitude Adjustments - Canning times are 10 minutes for pints and half-pints if below 6,000 feet in elevation. Above 6,000 feet, increase canning time to 15 minutes.

Nutrition