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How To Make Seedless Raspberry Blackberry Jelly

making seedless berry jam using the waterbath canning method.

Recipe Submitted by: Shelene Walters of Blacksburg, Va

For every 2 half pint (8 oz) jars of blackberries or raspberry jelly…
Traditional Jam
Reduced Sugar Jam
Prepared Fruit
1 1/3 Cups
1 1/3 Cups
Bottled lemon juice
3 tsp
3 tsp
Ball RealFruit Classic Pectin
1 1/2 tsp
1 1/2 tsp
Granulated Sugar
1 2/3 cup
1 cup
*Do no exceed 10 jars per batch - set may not occur in larger batch sizes. Larger batches take longer to cook.


  1. For every three pints of berries processed through the Roma food strainer you'll get roughly 4 cups of crushed berries (or one pint / two half pint jars)
  2. Process handpicked berries using a roma food strainer to separate seeds from juice. Do not reprocess seeds as the seed volume may cause damage to the food strainer. If you're short coming up with four cups of berry juice, 1/2 cup of water may be added to processed seeds so they may be safely ran through the food strainer again to extract liquid.
  3. Wash jars and bands in hot, soapy water. Rinse with warm water. Drain well before filling.
  4. Pour boiling water over flat lids in saucepan turn off the heat. Let stand in hot water until ready to use.



  1. Prepare the water-bath canner, jars and lids according to manufacturer instructions, if preserving.
  2. Prepare and measure the ingredients for recipe.
  3. Combine prepared fruit and lemon juice in an 8 quart saucepan. Gradually stir in Ball RealFruit Instant pectin.
  4. Bring mixture to a full roaring boil that cannot be stirred down, over high heat, stirring stirring constantly.
  5. Add entire measurement of sugar, stirring to dissolve. Return mixture to a full roaring boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.


  1. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  2. Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
  3. Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
  4. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.
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