Home Canning Black Raspberry Jelly

Makes about 6 (8 oz) half pints

You will need:
 3 cups prepared berry juice (about 5 pints)
 1/4 cup lemon juice
 1 3-oz pouch Ball® Liquid Fruit Pectin
 1/2 tsp butter or margarine, optional
 5 cups sugar
 6 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) PREPARE black raspberries by crushing one layer at a time with a potato masher. Place prepared black raspberries in dampened jelly bag or several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Measure juice and other ingredients. If you need more juice, simply add water to fruit pulp and extract.
3.) COMBINE prepared juice with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
4.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.