Email to Cat      

Black Raspberry Jelly II

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"This luxurious jelly will flatter any bread or biscuit, particularly a chewy English muffin."

List of Ingredients

â—¦ 4 pints black raspberries (3 pounds)
â—¦ ½ cup water
â—¦ 3 cups sugar
â—¦ 1 tablespoon fresh lemon juice


Recipe

Pick over and rinse the berries. Combine them with water in a heavy, nonreactive 5-quart saucepan. Cover and bring to a boil. Simmer, partially covered, for 10 minutes, stirring and crushing the berries against the side of the pan. Strain the juice through cheesecloth for 2 hours.

Measure the berry juice and reduce to 3 cups or add water to measure 3 cups. Bring juice to a boil in a heavy, nonreactive 5-quart pan. Add the lemon juice, then the sugar ½ cup at a time, allowing the liquid to return to a boil each time before adding more. Let the liquid boil until it reaches the jell temperature, which is 8 degrees above the boiling temperature measured on your thermometer. This should happen within 10 minutes.

Off heat, skim the jelly and ladle into hot, sterilized jelly jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups