Black Raspberry Jam
A simple, small-batch black raspberry jam made with no pectin. Just berries, sugar, and a squeeze of lemon cooked down to a rich, natural set.
Servings: 48 servings, makes 3 half pints (8 oz jars)
Equipment
- Canning Jars, Lids, and Rings
Ingredients
- 4 cups black raspberries 2 pints, 1 1/2 lbs, or 3 cups mashed
- 2 cups sugar
- 2 tbsp. lemon juice
Instructions
- Add the black raspberries, sugar, and lemon juice to a deep saucepan, leaving plenty of headspace so it doesn't boil over.
- Cook over medium heat, mashing the berries occasionally and stirring frequently.
- Once the berries release their juices, turn the heat to high and boil rapidly.
- Begin testing for gel stage after 8 to 10 minutes of hard boiling. Use an instant-read thermometer (220°F at sea level) or a plate chilled in the freezer.
- Once it reaches gel stage, remove from heat immediately and fill jars, leaving 1/4 inch headspace.
- Refrigerate for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and leave the jars in the water for 5 more minutes before removing, to help prevent siphoning.
- Cool completely, then check seals before storing.
Notes
Fruit Amounts: 4 cups of black raspberries is about 2 pints, 1 1/2 pounds, or 3 cups mashed.
Yield: 4 cups of berries makes about 3 half-pint jars.
Gathering Berries: Since blackcaps ripen a little at a time, layer your daily pickings in a jar with sugar (about 1/2 cup sugar per cup of berries) and keep it in the fridge until you have enough to cook. The sugar preserves the flavor and draws out the juice.
Seeds or Seedless: This recipe includes the seeds. For seedless, cook the fruit a few minutes, then strain through a jelly bag (for jelly) or a fine mesh strainer (for jam). Measure the juice or pulp and add 1/2 to 1 cup sugar and 1/2 to 1 tbsp lemon juice per cup, then cook to gel stage.
Batch Size: Scales up to about 8x in a single pot. Beyond that, break into separate batches.
Frozen Berries: Cook straight from frozen, or thaw first. Frozen fruit may take a bit longer to come to a boil.
Sugar Substitutes: Honey or maple syrup both work, though they take longer to set and scorch more easily, so watch the pot closely.
If It Won't Set: Undercooking is the usual cause. Cook to 220°F (adjusted for elevation). More lemon juice helps, and very soft cultivated berries may need a citrus seed pectin boost.
Altitude Adjustment: Process for 10 minutes below 6,000 feet, or 15 minutes above 6,000 feet.
Nutrition
Serving: 1Tbsp | Calories: 37kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg
