Black Raspberry Jelly Recipes

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RASPBERRY JELLY



Raspberry Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

3 pounds raspberries
1 1/2 cups water
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

RASPBERRY JALAPENO JELLY



Raspberry Jalapeno Jelly image

A sweet raspberry jam is livened up with spicy jalapeno peppers.

Provided by glimmer

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 32

Number Of Ingredients 7

1 cup fresh or frozen raspberries
½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
⅓ (6 fluid ounce) container liquid pectin
1 sprig fresh mint

Steps:

  • Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
  • In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
  • Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g

BLACK RASPBERRY JELLY



Black Raspberry Jelly image

Wonderful jelly for toast, rolls, PB&J, you name it.

Provided by Based on recipe included with SURE-JELL

Categories     Spread

Number Of Ingredients 3

4 1/2 cups Black Raspberry juice (make from about 10 cups raspberries)
6 1/2 cups Sugar
1.75 oz Box of SURE-JELL Original Pectin

Steps:

  • Prepare your juice. I put the raspberries in a pan and heat with just a splash of water and crush them. I use a potato smasher. Then remove the seeds using a fine sieve or cheesecloth. If you are making a lot of juice each year a Squeezo is even better.
  • Sanitize the jars and screw lids. I put them through the dishwasher and leave them there until needed. Right before making the jelly I take them out so I'm ready to pour the jelly into them as soon as it's done. Put them someplace you can clean up easily if a spill happens.
  • Sanitize the lids. I bring a small pan of water to a boil then take it off the heat and put the lids in the pan seal side down. I have a magnetic tool for picking them out that came with a canning set.
  • You need a big pot to make the jelly in. I use a pasta pot. You need a funnel and ladle for getting the hot jelly into the jars and whatever you need to give them a water bath. This post though is not intended specifically as a how to for canning.
  • Put the required sugar in a bowl so it can be added later without having to measure.
  • Put the juice and SURE-JELL Fruit Pectin in your pot and bring to a rolling boil.
  • Add sugar and continue to boil for exactly one minute stirring constantly
  • Remove from heat and skim off any foam if you want
  • Ladle or pour into jars filling to 1/4" from the top
  • Wipe the rim of each jar and place a lid and screw lid on each
  • Water bath for 5 minutes

BLACK RASPBERRY JELLY



Black Raspberry Jelly image

Traditional and delicious homemade black raspberry jelly.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT1h

Yield 96

Number Of Ingredients 4

10 cups black raspberries
¼ cup lemon juice
5 cups white sugar
1 (1.75 ounce) package powdered fruit pectin

Steps:

  • Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until dripping stops. Press gently. Measure 3 cups juice and pour into a large pot.
  • Stir lemon juice into the juice in the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
  • Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  • Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area up to 1 year. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.1 g, Sugar 11 g

MAXINE'S BLACK RASPBERRY JELLY (FOR CANNING)



Maxine's Black Raspberry Jelly (For Canning) image

The recipe for Grandma Maxine's famous jelly. Historically, she has made the jelly, canned it and froze until ready to consume.

Provided by Brookes Kitchen

Categories     Jellies

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

5 cups blackberries
3 cups grape juice (Concord)
1/4 cup lemon juice
5 cups sugar
1 (6 ounce) envelope Certo
1 (3 ounce) box raspberry Jell-O gelatin

Steps:

  • Crush blackberries using a food mill and reserve juice. Strain juice off of blackberries and set aside. Measure reserved juice. Add concord grape juice to reserved blackberry juice so that it totals 3 cups of juice.
  • Add sugar, lemon juice and 1/2 of the box of dry jello to a pan. Bring to a rolling boil. Add certo and cook for 4 minutes.
  • Put in jars and cover with paraffin wax. Seal jars by properly canning. Alternatively, store in refrigerator for a week and enjoy fresh jelly.

Nutrition Facts : Calories 691.2, Fat 0.7, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 177.2, Fiber 6.8, Sugar 151.9, Protein 2.5

SURE.JELL® BLACK RASPBERRY JELLY



SURE.JELL® Black Raspberry Jelly image

Skip those overpriced jams and marmalade at the gourmet shop and make this SURE.JELL Black Raspberry Jelly. Our guess is your friends will prefer yours!

Provided by My Food and Family

Categories     Home

Time 1h

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

4-1/2 cups prepared juice (buy about 3-1/2 qt. fully ripe black raspberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush black raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

FREEZER RASPBERRY JELLY



Freezer Raspberry Jelly image

Make and share this Freezer Raspberry Jelly recipe from Food.com.

Provided by Brenda Tanner-Hebb

Categories     Jellies

Time 30m

Yield 5 cups

Number Of Ingredients 3

2 1/2 cups prepared raspberry juice
5 cups sugar
1 (85 ml) package liquid Certo

Steps:

  • Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized.
  • Stem and thoroughly crush fully ripe fruit.
  • To extract juice, place prepared in jelly bag and squeeze.
  • NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
  • Wet cloth and spread over a colander or strainer in a bowl.
  • Add fruit.
  • Bring corners of cloth together.
  • Twist bag or cloth and squeeze to extract juice.
  • For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
  • Using liquid measure, measure the amount of prepared juice and add to a large bowl.
  • To measured juice in bowl, add the exact amount of sugar specified.
  • DO NOT REDUCE sugar.
  • Sugar is critical for the set.
  • Mix well and let stand 10 minutes.
  • Add CERTO liquid to juice mixture and continue stirring a full 3 minutes.
  • A few sugar crystals will remain.
  • Pour jelly into washed containers leaving 1/4 inch head room.
  • Cover containers at once with tight fitting lids.
  • Let stand at room temperature 24 hours til set.
  • Store in freezer.
  • If using within 3 weeks, store in refrigerator.

Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8

CERTO® BLACK RASPBERRY JELLY



CERTO® Black Raspberry Jelly image

If you're a devotee of sweet-tart black raspberries, this delicious jelly recipe belongs in your life. (And on your toast.)

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 5

3 cups prepared juice (buy about 2-1/2 qt. fully ripe black raspberries)
1/4 cup fresh lemon juice
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Crush black raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared blackberry juice into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min.. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

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