Black Raspberry Jelly Recipe

• 6 lb black raspberries
• 7 c. sugar
• 1 Tbsp. freshly squeezed lemon juice
• 1 x 6 ounce. bottle liquid pectin

1. Wash raspberries in running water and crush them thoroughly; then simmer covered for 10 min.
2. Put the fruit in a jelly bag and extract all juice possible.
3. Measure 4 c. of juice.
4. If there is less than 4 c., add in water to make this measure.
5. Place raspberry juice, sugar and lemon juice in a preserving kettle and cook over high heat till it boils, stirring constantly.
6. Immediately stir in the pectin.
7. Then bring to a full rolling boil and boil hard for one minute, stirring constantly.
8. Remove from heat and skim off foam with a metal spoon.
9. Ladle into warm, sterilized jars and seal immediately.

black raspberries, sugar, freshly squeezed lemon juice

Taken from cookeatshare.com/recipes/black-raspberry-jelly-86041 (may not work)