Description
Make a small batch of delicious homemade black raspberry jam. This easy recipe is perfect for preserving summer berries.
Ingredients
Scale
- 4 cups fresh black raspberries
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Gently rinse the black raspberries and remove any stems or leaves.
- In a large, heavy-bottomed pot or Dutch oven, combine the black raspberries, granulated sugar, and lemon juice.
- Stir gently to combine and let the mixture sit for about 15-20 minutes to allow the sugar to draw out some of the berry juices.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Continue to boil, stirring constantly, for 10-15 minutes, or until the jam thickens and reaches the desired consistency. You can test for doneness by placing a small spoonful of jam on a cold plate; if it sets and wrinkles when pushed, it’s ready.
- Carefully skim off any foam that rises to the surface with a spoon.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars clean with a damp cloth.
- Place lids and bands on the jars and tighten until fingertip tight.
- Process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary).
- Carefully remove the jars from the canner and let them cool completely on a wire rack. You will hear the lids pop as they seal.
- Check the seals after 12-24 hours. If any lids have not sealed (the lid will not be concave), store that jar in the refrigerator and use within a few weeks.
Notes
- Use ripe, fresh black raspberries for the best flavor.
- Adjust sugar to your preference, but keep in mind it affects the set.
- Sterilize jars and lids before filling.
- Store sealed jars in a cool, dark place for up to 1 year.
- Once opened, store jam in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon