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Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Tested/documented source
Bernardin: Black Raspberry Jelly — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, and measured ingredients.
- Complete every fruit-preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, headspace tool, and the jelly bag or thermometer specified in the card
Visual method guide
- Prepare and measure the fruit exactly as documented.
- Cook to the recipe’s stated boil or gel stage.
- Hot-fill and maintain 1/4 inch (0.5 cm) headspace.
- Process with the jars covered by at least 1 inch of boiling water.
Safety essentials
Keep the documented black-raspberry juice, lemon juice, sugar, and liquid-pectin proportions. Do not substitute powdered pectin for the specified liquid pectin.
Do not enlarge the jar size or shorten the processing time. Refrigerate any unsealed jar.
About this recipe
Black Raspberry Jelly — Bernardin is a black-raspberry jelly made from strained juice from Bernardin.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation before heating the fruit.
Altitude-adjusted processing
Process for 10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Black Raspberry Jelly — Bernardin
Ingredients
- 3 cups Black raspberry juice (for each cup of juice you will need 3 to 3-1/2 cups (750 to 875 ml of black raspberries)
- 4 tbsp (60 ml) lemon juice
- 5 cups (1250 ml) granulated sugar
- 1 pouch (85 ml) BERNARDIN® Liquid Pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash and crush black raspberries. Simmer, covered, for 5 minutes, with just enough water to prevent sticking.
- Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip undisturbed, at least 2 hours or overnight. For quicker results, squeeze bag; juice may be cloudy.
- Measure 3 cups (750 ml) prepared juice into a large, deep stainless steel saucepan. Stir in all the sugar and the lemon juice. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine. Over high heat, bring mixture to a full rolling boil that cannot be stirred down.
- Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary. Quickly pour jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining jelly. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or pair with breakfasts, desserts, baked goods, or appropriate savory dishes.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented 250 ml jar size.
Can I change the sugar, acid, fruit proportions, or pectin?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested boiling-water-canned preserve is not interchangeable with an unprocessed refrigerator recipe.
Troubleshooting
Seal failure: Refrigerate the jar promptly. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.