Water bath canning black raspberries for jam or pie filling.
Recipe - 12 cups of raspberries
4 cups raspberry juice
2.5 cups sugar
1 cup Clear Jell
1/3 cup lemon juice
Drain frozen raspberries in colander to get 4 cups raspberry juice
Heat juice, sugar and Clear Jell over medium heat until is thick and bubbling
Add 1/3 cup lemon juice
Add raspberries and bring back to boil
Water bath can for 40 min (3200 feet elevation)
Makes about 4 quarts
I did this recipe twice for 7 quarts, 2 pints and 2 half pints.