Best of Show Black Raspberry Jelly

To prepare juice: Crush fruit one layer at a time and add ½ cup apple juice. Cover and simmer until the berries are soft, stirring occasionally. Strain well, pressing out as much juice as you can. Then strain through a double layer of cheesecloth or a jelly bag.

To make jelly: Place 4 ½ cups prepared black raspberry juice, lemon juice, and powdered pectin. (If juice is less than 4 ½ cups, add enough distilled water to bring it to 4 ½ cups.) Bring to a full boil over high heat, stirring constantly. Add margarine then stir in sugar all at once. Stir and bring to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into jars, leaving 1/4-inch headspace at top.

Process: Place jars in a boiling water canner for 5 minutes.