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Black raspberry jam is a sweet and tangy spread made from fresh black raspberries, sugar, and sometimes pectin. It’s a delicious way to enjoy the flavor of these berries year-round. You can make black raspberry jam at home with just a few simple ingredients and basic canning equipment.
This jam is perfect for spreading on toast, using in baked goods, or giving as a homemade gift. With its rich, deep purple color and intense berry flavor, black raspberry jam is a treat for both the eyes and taste buds. You can make it with or without seeds, depending on your preference.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make black raspberry jam:
• 4 cups crushed black raspberries • 4 cups granulated sugar • 2 tablespoons lemon juice • 1/2 teaspoon butter (optional)
Can’t find black raspberries? No problem! You can use red raspberries instead. They’ll give your jam a brighter color but similar flavor.
For the sugar, white granulated works best. But you could try coconut sugar or a sugar substitute made for canning if you prefer.
Fresh lemon juice is ideal, but bottled will do in a pinch. It adds a bit of tartness and helps the jam set.
The butter is totally optional. It helps reduce foaming while cooking, but you can skip it if you’d like.
Want to thicken your jam without adding pectin? Try these tricks:
• Cook it a bit longer • Add some grated apple • Mix in chia seeds
Remember, homemade jam is flexible. Feel free to adjust the sugar or add spices to make it your own!
Instructions
Get ready to make some tasty black raspberry jam! First, gather your ingredients and equipment. You’ll need fresh black raspberries, sugar, lemon juice, and canning jars.
Wash the berries and remove any stems or leaves. Mash them up in a big pot. Add sugar and lemon juice, then stir it all together.
Put the pot on the stove and turn up the heat. Keep stirring as it starts to bubble. Let it boil for about 10 minutes, stirring often so it doesn’t burn.
To check if it’s done, put a small spoonful on a cold plate. If it wrinkles when you push it with your finger, it’s ready!
Turn off the heat and carefully pour the hot jam into clean jars. Leave a little space at the top. Wipe the rims and put on the lids.
If you want to store your jam long-term, you’ll need to process the jars in boiling water. But if you plan to eat it soon, just let the jars cool and then put them in the fridge.
Enjoy your homemade black raspberry jam on toast, muffins, or anything else you like!
Tips, Tricks & Storing
Use ripe black raspberries for the best flavor in your jam. If they’re not quite ripe, let them sit at room temperature for a day or two.
Adding a small pat of butter while cooking can help reduce foam. This makes skimming easier and gives your jam a clearer appearance.
For thicker jam, cook it a bit longer. Test the consistency by placing a spoonful on a cold plate. If it sets up, it’s ready.
Let jars cool completely before moving them. You’ll hear a satisfying “pop” as each lid seals.
Store sealed jars in a cool, dark place for up to a year. Once opened, keep refrigerated and use within 3 weeks.
Freeze extra berries to make jam later. Spread them on a baking sheet, freeze, then transfer to bags.
Try mixing in a splash of vanilla or almond extract for extra flavor. Start with just 1/4 teaspoon per batch.
Label your jars with the date and type of jam. It’s easy to forget what’s what after a few months!