This jelly has a wonderful fresh berry taste and is great on toast, English muffins, or as a filling for cupcakes or thumbprint cookies.

MAKES ABOUT EIGHTS 8-OUNCE JARS

INGREDIENTS

• 3 1/2 quarts whole black raspberries
• 1 box (1.75 ounces) powdered pectin
• 1/2 teaspoon unsalted butter (optional)
• 6 1/2 cups granulated sugar

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, lightly mash the black raspberries. Add just enough water to cover the berries. Stir to combine and cover the pot. Simmer the mixture over medium heat, stirring occasionally, for about 15 minutes.
2. Remove the pot from the heat. Strain the black raspberry mixture through a fine-mesh sieve lined with several layers of damp fine-knit cheesecloth or a damp jelly bag placed over a large bowl. Discard the pulp and seeds. Measure out 4½ cups prepared black raspberry juice.
3. Rinse and dry the stockpot. In the pot, combine the 4½ cups black raspberry juice, the pectin, and butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
4. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
5. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.