For many years a large portion of my garden was filled with black raspberry bushes. My children well remember the days when we picked 30+ pints to sell to a local produce stand. There is nothing better than a sun warmed ripe black raspberry! Even the scratches from the thorns were forgotten when the berries were ripe. This jelly is delicious spread on soo

Black Raspberry Jelly, Sour Cream Black Raspberry Pie, Raspberry Cake Roll, and Black Raspberry Ice Cream are a few of our favorites items to make when the berries are ripe.

Raspberries are not difficult to take care of. They just need to be pruned and lightly sprayed for blight. Different kinds of raspberries require different methods of pruning. Black Raspberries are pruned by cutting out the old canes that bore fruit and allowing the new canes to grow to bear fruit the next year. The next year when the canes are 2-3 foot high I pinch out the centers so that the stalk bushes out the sides and doesn’t get so tall.

Here is a picture of my raspberry patch at our former home. I have planted raspberry plants at our new home but it will be a year or two until they look like this. Just look at all the gorgeous berries on these bushes.

Black Raspberry Jelly, Sugar-free, Low-carb

• 10 cups Black Raspberry Juice* or a combination of juice and mashed berries
• 2/3 cup lemon juice
• 10 teaspoons calcium water, included in the Pomona Pectin box
• 10 teaspoons Pomona’s Pectin
• 1 cup THM Gentle Sweet
• 1/2 teaspoon THM Stevia
• 5 pint jars
• water-bath canner
• Prepare the bath-water canner by filling it with 6 inches of water. Place it on a burner over medium heat while you make the jelly. I do this so that the water is almost at a boil when the jelly is ready to be water bathed. You don’t want to put hot jelly jars into a canner with cold water. Making the jelly: Combine raspberry juice and lemon juice in a 6 quart kettle. Make calcium water following the directions in the Pomona’s Pectin box. Add calcium water to the juice in the kettle. Stir well. In a separate bowl combine sweeteners with pectin. Set aside. Bring juice to a boil, whisk in sweetener/pectin mixture. Whisk for 1-2 minutes until sweetener is dissolved. Bring to a full boil. Remove from heat. Skim the foam off with a large spoon.Ladle into jars. Wipe the rims of each jar clean. Add lids and rings. Place jars in prepared canner adding additional hot water if needed to cover jars by 1 inch. Boil gently for 10 minutes. Remove from canner and allow jars to cool for 24 hours. Check seals. Remove rings and wash jars. Store in a cool shelf. Will keep for 1 year. 5 pints jelly. *I have a Mehu-Lisa Juice Steamer that I steam raspberries to make juice. I lined the colander with cheesecloth, fill with raspberries and steam for 1 hour. Drain Juice. I drain the juice into pint jars, add lids and rings, and seal. The juice will keep until I have time to make jelly.
• THM does not recommend making jelly/jam with pure fruit juice. The whole fruit has more fiber which helps prevent a glucose spike. I do make Raspberry Jelly with juice simply because my family does not like all the seeds in it. If I eat any I make sure I have protein with it to prevent a glucose spike. I very seldom eat more that a tablespoon at a time.

The juice in in my kettle waiting for the calcium water to be added to it.

The calcium water is mixed following directions in the Pomona’s Pectin box. Any additional calcium water leftover can be refrigerated for when you make jelly or jam again. It will store a long time in the fridge.

Here are my ingredient for the jelly waiting to be used. The pectin is mixed with the Gentle Sweet before it is added to the juice.

I prepare all my times so they are at my fingertips when I need them. I have added the calcium water to the raspberry juice and I am waiting for it to come to a boil.

I have added the pectin/sweetener mixture with a whisk, whisking it for approximately 1 minute or longer until the sweetener is dissolved. Before I ladle the jelly into jars; I skim the foam off with a spoon. It just gives a much nicer product if you do.

Here is the jelly ready to be ladled into jars. There is a bit of foam on the jelly yet but this small amount will not matter.

Lovely dark purple jars of jelly ready to go into the water-bath canner.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

I have had a steamer like this for many years. My family loves Concord Grape Juice that I steam with my steamer.

This stainless steel canner is a wise investment. It will not chip or rust. It also holds 20 quarts of liquid so you can cook a huge amount of soup/tomatoes, etc.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Print

Black Raspberry Jelly, THM FP, Sugar-free, Low Carb

Course Side Dish

Cuisine American

Servings 5 pints

Author Glenda Groff

Ingredients

• 10 cups Black Raspberry Juice* or a combination of juice and mashed berries
• 2/3 cup lemon juice
• 10 teaspoons calcium water included in the Pomona Pectin box
• 10 teaspoons Pomona's Pectin
• 1 cup THM Gentle Sweet
• 1/2 teaspoon THM Stevia

Instructions

1. Prepare the bath-water canner by filling it with 6 inches of water. Place it on a burner over medium heat while you make the jelly. I do this so that the water is almost at a boil when the jelly is ready to be water bathed. You don’t want to put hot jelly jars into a canner with cold water. Making the jelly: Combine raspberry juice and lemon juice in a 6 quart kettle. Make calcium water following the directions in the Pomona’s Pectin box. Add calcium water to the juice in the kettle. Stir well. In a separate bowl combine sweeteners with pectin. Set aside. Bring juice to a boil, whisk in sweetener/pectin mixture. Whisk for 1-2 minutes until sweetener is dissolved. Bring to a full boil. Remove from heat. Ladle into jars. Wipe the rims of each jar clean. Add lids and rings. Place jars in prepared canner adding additional hot water if needed to cover jars by 1 inch. Boil gently for 10 minutes. Remove from canner and allow jars to cool for 24 hours. Check seals. Remove rings and wash jars. Store in a cool shelf. Will keep for 1 year. 5 pints jelly. *I have a Mehu-Lisa Juice Steamer that I steam raspberries to make juice. I lined the colander with cheesecloth, fill with raspberries and steam for 1 hour. Drain Juice. I drain the juice into pint jars, add lids and rings, and seal. The juice will keep until I have time to make jelly.

THM does not recommend making jelly/jam with pure fruit juice. The whole fruit has more fiber which helps prevent a glucose spike. I do make Raspberry Jelly with juice simply because my family does not like all the seeds in it. If I eat any I make sure I have protein with it to prevent a glucose spike. I very seldom eat more that a tablespoon at a time.

You will find many more preserving including jams and jelly recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now