Title: Black Raspberry Jelly
Categories: Jam Fruit
Yield: 10 1/2 pints
| 6 | lb | Black raspberries |
| 7 | c | Sugar |
| 1 | tb | Freshly squeezed lemon juice |
| 1 | | 6 oz. bottle liquid pectin |
Wash raspberries in running water and crush them thoroughly; then simmer
covered for 10 minutes. Put the fruit in a jelly bag and extract all juice
possible. Measure 4 cups of juice. If there is less than 4 cups, add
water to make this measure. Place raspberry juice, sugar and lemon juice
in a preserving kettle and cook over high heat until it boils, stirring
constantly. Immediately stir in the pectin. Then bring to a full rolling
boil and boil hard for one minute, stirring constantly. Remove from heat
and skim off foam with a metal spoon. Ladle into hot, sterilized jars and
seal immediately. Submitted by John Hartman Indianapolis, IN 1996