Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Best of Show Black Raspberry Jelly — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Best of Show Black Raspberry Jelly — Mrs. Wages
Ingredients
- 4 qts black raspberries
- 1/2 cup apple juice
- 1/4 cup lemon juice
- 1 1.75 ounce package powdered pectin
- 1/2 tsp margarine
- 6 1/2 cups sugar
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
- To prepare juice: Crush fruit one layer at a time and add 1/2 cup apple juice. Cover and simmer until the berries are soft, stirring occasionally. Strain well, pressing out as much juice as you can. Then strain through a double layer of cheesecloth or a jelly bag.
- To make jelly: Place 4 1/2 cups prepared black raspberry juice, lemon juice, and powdered pectin. (If juice is less than 4 1/2 cups, add enough distilled water to bring it to 4 1/2 cups.) Bring to a full boil over high heat, stirring constantly. Add margarine then stir in sugar all at once.
- Stir and bring to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into jars, leaving 1/4-inch headspace at top. Process: Place jars in a boiling water canner for 5 minutes.
- Processing: As published by Mrs. Wages: "Process: Place jars in a boiling water canner for 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
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