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Black Raspberry Jam Recipe

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A rich and fruity Black Raspberry Jam made with fresh or frozen berries, sugar, lemon juice, and liquid pectin. This jam delivers a soft, spreadable set and captures the vibrant flavor of summer in each jar.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 half-pint jars 1x
  • Category: Jams, Jellies, Preserves
  • Method: Boiling Water Bath Canning
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 1/2 cups crushed black raspberries (about 5 pints)
  • 7 cups granulated sugar
  • 1/4 cup bottled lemon juice
  • 1 pouch (3 oz) liquid pectin
  • 1/2 tsp butter or margarine (optional, to reduce foam)

Instructions

  1. Wash and crush enough black raspberries to yield 3 1/2 cups.
  2. In a large non-reactive pot, combine crushed berries, sugar, and lemon juice.
  3. Bring mixture to a full rolling boil over medium-high heat, stirring constantly.
  4. Add liquid pectin and boil hard for 1 minute while stirring.
  5. Remove from heat and skim off any foam if needed.
  6. Prepare jars by sterilizing in hot water and place them on a towel-lined surface.
  7. Using a funnel, ladle hot jam into jars, leaving 1/4 inch headspace.
  8. Wipe rims, apply lids and rings until fingertip-tight.
  9. Place jars into a water bath canner and process for 10 minutes (adjust for altitude).
  10. Turn off heat and let jars rest in water for 5 minutes before removing.
  11. Cool jars on a towel-lined counter for 12–24 hours. Check seals before storing.

Notes

  • Use only bottled lemon juice for consistent acidity.
  • Don’t overcook the jam or it may become too firm.
  • Add butter to reduce foam during boiling.
  • Adjust processing time if living above 1,000 feet elevation.
  • Store sealed jars in a cool, dark place for up to 18 months.

Nutrition

Find it online: https://makeawhisk.com/black-raspberry-jam-recipe/