Black Raspberry Jam
A simple recipe for making delicious black raspberry jam. This recipe uses a minimal amount of sugar for a naturally sweet and tart jam.
Equipment
- Large saucepan
- Wooden spoon or spatula
- Ladle
- Sterilized jars and lids
Ingredients
Ingredients
- 4 cups Black Raspberries Fresh or frozen, but thawed if frozen.
- 3 cups Sugar Granulated sugar; adjust to your sweetness preference.
- 2 tablespoons Lemon Juice Freshly squeezed is best.
- 1 package Pectin (1.75 oz/50g liquid pectin)
- 1/4 cup Water
Instructions
Instructions
- Combine raspberries, sugar, lemon juice, and pectin in a large saucepan. Mix well.
- Let the mixture sit for about 10 minutes to allow the pectin to activate.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, continue to boil hard for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids and rings.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal.
Notes
Adjust sugar to your preference. For a thicker jam, use more pectin. Always sterilize your jars and lids before using them to ensure proper sealing and prevent spoilage.