Wednesday, June 20, 2012

black raspberry jelly

I don't know why I keep writing posts about  how to cook things.

First, there was Strawberry Jam.

Then, there was how to cook the perfect Crayfish.

Now KWTF presents to you.......Black Raspberry Jelly.

Please note that this is not an official recipe.  These directions are partly from the Sure-Jell package and partly from my mother-in-law.  Don't complain to me if you try this at home and it doesn't work.

Step One:
Get some black raspberries.  These were picked by my nephew, who is not afraid of snakes and does not get poison.
Next, add some water to the berries, heat and mash with a potato masher.
Remove from heat and remove the seeds using a mesh strainer.
Add water if needed to make 4 1/2 cups of juice.
Pour the juice into a big pot.  Yes, I have cankle wrists.
Add a tiny bit of butter.  Butter in jelly, you say?  Yes.  Paula Deen probably makes butter jelly, but this is not butter jelly.  The little pat of butter keeps it from foaming too much.  Or so I'm told.
Add one box of Sure Jell, which is made by Kraft.  No, Kraft did not pay me to say that.  It's just what I use.  I tried to use Ball's brand of pectin & when I opened the package, the directions told me to buy something else in order to make the kind of jelly I make.  Yes, that is really true.  I should have known that Ball is not a good brand.  Just look at their name.  Ball makes you think of testicle, and testicles and canning don't really go together.  Unless you are canning Rocky Mountain Oysters, which I don't think anyone does. Anyway....back to the Black Raspberry Jelly.
Heat until it comes to a rolling boil, stirring constantly.  Yes, my wrist is still a cankle.  
Stir in 6 1/2 cups of sugar.  Yep.  More sugar than juice.  I didn't say it was healthy black raspberry jelly.
After you add the sugar, bring it back up to a rolling boil & set a timer for one minute, stirring constantly.  If you want to see a picture of my cankle wrist stirring, just scroll up a little because I'm not posting a picture of that again.  Skim off any foam and then ladle into jars and put the lids on.
The directions tell you to place them in a water bath in a canner but I live on the edge & just let them sit on the counter.  They will make little popping noises as they seal.  

I made 4 batches today & got 29 half pint jars and 9 teeny weeny cute baby jars.

I feel like it's bragging to say that, but oh well, it's pretty good jelly & you should be jealous.

This will hopefully be the last food related post at KWTF.  I'm sure I'm getting on everyone's nerves trying to pretend that I am the Pioneer Woman.  Just imagine if I really WAS the Pioneer Woman.  Then I would REALLY get on your nerves because I would post things about my bassett hound all the time, and homeschooling, and how handsome my husband is.


  1. Love this Alyssa. I feel like I am watching Racheal Ray. I love reading ur blog. Thanx 4 the recipe. Cheryl ;)

  2. Love reading ur blog and thanx for the recipe.

  3. Nephew does get poison :( but enjoys playing with snakes! your posts are fun and many make me laugh. good job KWTF.

    1. Thanks, Chad! For the comment AND the berries....hope you did not get any poison while picking these!

  4. 1. Cankle wrists?!?! Hysterical.
    2. Balls = testicles = no testicles and canning. So crazy, I was thinking the same thing, but then I have sons, so everything is about testicles.
    3. Canning Rocky Mountain Oysters? Oh my.... However, I can think of a couple of human equivalents (refer to #2) that I would totally like to see someone attempt to pressure cook.....Oh, wait. Did I just say that? Lol.

    Pioneer Woman has nothing on you.