The Ultimate Seedless Black Raspberry Jelly Recipe: A Deliciously Simple Guide to Making Your Own Jelly at Home

#### Seedless Black Raspberry Jelly RecipeIf you’re looking to create a delightful spread that captures the essence of summer, then a seedless black raspber……

#### Seedless Black Raspberry Jelly Recipe

If you’re looking to create a delightful spread that captures the essence of summer, then a seedless black raspberry jelly recipe is just what you need. This recipe not only highlights the rich, sweet-tart flavor of black raspberries but also ensures a smooth texture without the hassle of seeds. Making jelly at home can be a rewarding experience, and with this guide, you'll be able to impress your family and friends with your culinary skills.

#### Ingredients

To get started, you'll need the following ingredients for your seedless black raspberry jelly recipe:

- 4 cups of fresh black raspberries (make sure they are ripe and sweet)

- 1 cup of water

- 1 package (1.75 oz) fruit pectin (like Sure-Jell)

- 5 cups of granulated sugar

- 1 tablespoon of lemon juice (optional, for added acidity)

#### Equipment

Before you dive into the cooking process, gather your equipment:

- A large pot

- A fine mesh strainer or cheesecloth

- A jelly bag (optional, if you prefer a clearer jelly)

- Canning jars and lids

- A ladle

- A canning funnel (optional)

#### Instructions

1. **Prepare the Black Raspberries**: Rinse the black raspberries thoroughly under cool water. Remove any stems or leaves.

2. **Extract the Juice**: In a large pot, combine the black raspberries and water. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. This will help release the juice from the berries.

3. **Strain the Mixture**: After simmering, remove the pot from heat. Use a fine mesh strainer or cheesecloth to strain the mixture into another pot or bowl. If using cheesecloth, you may want to let it hang and drain for a while to extract as much juice as possible. You should end up with about 4 cups of juice.

4. **Cook the Jelly**: Return the juice to the pot, and add the fruit pectin. Stir well to combine. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, add the granulated sugar all at once. Stir until the sugar is completely dissolved, and then return to a rolling boil for exactly 1 minute. If using lemon juice, add it at this stage.

5. **Test for Doneness**: To check if your jelly is ready, you can perform the "spoon test." Dip a spoon in the jelly, let it cool for a few seconds, and then tilt it. If the jelly holds its shape and doesn’t run off the spoon, it’s ready to be jarred.

6. **Jar the Jelly**: Carefully ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue before sealing with lids.

7. **Process the Jars**: If you want to store your jelly for an extended period, process the jars in a boiling water bath for about 5-10 minutes. This step helps seal the jars and ensures they are safe for long-term storage.

8. **Cool and Store**: Remove the jars from the water bath and let them cool completely on a clean kitchen towel. Once cooled, check that the lids have sealed properly. Store your seedless black raspberry jelly in a cool, dark place.

#### Enjoying Your Jelly

Your homemade seedless black raspberry jelly can be enjoyed in various ways. Spread it on toast, use it as a filling for pastries, or even mix it into yogurt for a fruity twist. The possibilities are endless!

Making your own jelly not only allows you to control the ingredients but also gives you a sense of accomplishment. So, gather your ingredients and get ready to create a delicious treat that will remind you of warm summer days, no matter the season!