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Black Raspberry Jelly Recipe
Sally Mckenney

Black Raspberry Jelly Recipe

This homemade Black Raspberry Jelly is a rich, glossy, and flavorful spread made with fresh black raspberries, sugar, lemon juice, and liquid pectin. Perfect for toast, biscuits, or even as a glaze for desserts, this jelly captures the deep, tart-sweet taste of summer berries in a jar.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 7 half-pint jars
Course: Condiment, Breakfast
Cuisine: American
Calories: 45
Ingredients Video Notes

Ingredients
  

  • 6 lb fresh black raspberries
  • 7 cups granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 16 oz liquid pectin (usually 2 pouches)

Video

Notes

Required Kitchen Tools

When making jelly at home, having the right tools ensures smooth cooking and safe preservation. Here’s what you’ll need:
  • Large Preserving Kettle or Heavy Pot – For boiling down the juice and sugar mixture.
  • Jelly Bag or Cheesecloth – To strain the raspberry juice for a smooth, seed-free jelly.
  • Canning Jars with Lids and Bands – Sterilized jars are essential for safe storage.
  • Jar Lifter and Canning Funnel – These make filling and sealing jars much easier and mess-free.
  • Wooden Spoon or Heatproof Spatula – For constant stirring while the mixture boils.
  • Skimmer Spoon – To remove foam from the top of the jelly for a clear finish.
With these essentials in place, you’re ready to dive into the fun part, turning your fresh black raspberries into a luscious jelly.