Black Raspberry Jam
Black raspberry jam is an easy homemade preserve, no added pectin needed.
Servings: 3 half pints (8 oz jars)
Equipment
Ingredients
- 4 cups black raspberries 2 pints, 1 1/2 lbs, or 3 cups mashed
- 2 cups sugar
- 2 tbsp. lemon juice
Instructions
- Place black raspberries, sugar and lemon juice into a deep saucepan, ensuring you have plenty of headspace so that it doesn't bubble over.
- Turn the heat to medium, and cook the black raspberries, mashing occasionally and stirring frequently.
- Once the berries have released their juices, turn the heat up to high and boil rapidly.
- The jam should thicken quickly, and you can begin testing for gel stage after 8-10 minutes of cooking.
- Test for gel stage using an instant-read thermometer (220 degrees F) or by spooning a small amount onto a plate that's been chilled in the freezer.
- Once the jam reaches gel stage, remove from heat immediately and fill jam jars leaving 1/4 inch headspace.
- Store in the refrigerator for immediate use, or if canning, process in a water bath canner for 5 minutes. After 5 minutes, turn off the heat and leave the jars in the water for an additional 5 minutes before removing to help prevent siphoning.
- Allow the jars to cool completely before checking seals and storing.
Notes
This is a recipe for black raspberry jam that includes the seeds in the finished jam.
For seedless black raspberry jam, cook the fruit for a few minutes, mashing occasionally. Then pour them into a jelly bag to strain overnight.
After the fruit has strained, measure the juice. For every cup of black raspberry juice, add 1/2 to 1 cup of sugar and 1/2 to 1 tbsp lemon juice.
Cook the extracted juice with sugar and lemon juice as directed in the recipe, pouring into jars when it reaches gel stage.