Black Raspberry Jam

beautiful blacks

I discovered raspberries when I was nine years old. That was the first spring my family lived in Portland, and tucked back behind our garage were some well-established red raspberry canes. For the weeks that they were in season, I would squeeze myself into the space between the garage and the fence and eat every ripe berry I could reach.

pre-mashing

It’s been years since I’ve had access like that to raspberries. My parents have a few canes, but I’m rarely able to get out to Portland when they’re ripe. In the last few years, I’ve made a point of indulging in a bit of raspberry u-pick, but until this week I wouldn’t have been able to tell you the last time I felt well and truly sated when it comes to raspberries.

four pints

Raspberry season arrived earlier this week to my neck of the country and I determined to splurge on a truly indulgent volume of berries. I opted for black raspberries, after hearing their many virtues praised by a friend who’s berry-judgment I greatly trust. On Tuesday, I took myself on a little field trip out to Lancaster County to buy jars at Good’s Store and pick up a flat of black raspberries from Shenk Berry Farm.

cooking black raspberry jam

Though I was mostly innocent to black raspberries before this week, I am now well and truly converted to their many charms. They are smaller than their red siblings and quite seedy, but not in an unpleasant way. There’s a slight hint of wine in each bite. And they make dark, gorgeous, spreadable jam.

black raspberry jam

The following recipe is a very basic one. There’s nothing here but fruit, sugar, lemon and a just a bit of pectin (though if you’re okay with a slightly runnier jam, you could easily do without. Just make sure to track your temperature with a thermometer to insure you get to the set point).

Feel free to add cinnamon, nutmeg, sage leaves, star anise or some other flavor enhancer, should you wish. This recipe would also work equally well with red raspberries if black ones are not to be had in your area.

Black Raspberry Jam

Yield: 3 Pints

Ingredients

  • 6 cups mashed black raspberries (4 pints, about 3 pounds of berries)
  • 3 cups sugar
  • 1 lemon, zested and juiced
  • 2 tablespoons powdered pectin (I used Ball’s flex pectin)

Instructions

  1. Prep 3 pint or 6 half pint jars.
  2. Combine mashed berries, sugar, lemon zest and juice in a large pot (a wide, non-reactive pot is best). Bring to a boil, stirring regularly. Skim the foam that develops.
  3. When the jam has thickened a bit* and the boil can’t be stirred down, sprinkle in the pectin and stir to combine. Cook for an additional 5-8 minutes, until the jam seems quite thick (the saucer test is helpful here).
  4. When the jam has thickened to your liking, remove it from the heat. Ladle into jars, wipe rims, apply lids and process in a boiling water canner for ten minutes. When time is up, remove jars from canner and let cool on a folded kitchen towel.
  5. When jars are cool enough to touch, remove rings and test seals. Jam is ready to eat as soon as it is cooled but can also be stored in a cool, dark place for up to a year.

Notes

*You’ll notice that I don’t give a cooking time. That’s because cooking times can vary greatly depending on the width of your pot, the power of your stove, the amount of humidity in the air and even how much rain fell in the days before your fruit was picked. Stay close to the stove as you cook your jam and watch closely for changes.

http://foodinjars.com/2011/06/black-raspberry-jam/

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71 Responses to Black Raspberry Jam

  1. 51
    Indiana says:

    20 years ago give or take I found one black raspberry bush across the street. I transplanted it into my back yard, since then it has spread over the entire neighborhood, We now have them growing up and down the alley. I put one in my parents garden across the alley from me and in 5 years it took over half their garden. We must have ideal conditions for them here. I have 10 pounds in my fridge right now I pretty much make Jam with them when one batch runs out, but I do mix them with 1/2 strawberries and some splenda to make a divine Berry Short cake that even my raspberry hating sister likes.

  2. 52

    […] to try and prolong the happiness.  I found a recipe online for black raspberry jam, courtesy of www.foodinjars.com.  Incidentally, they also pointed me to a great local pick-your-own berry farm, Shenk Berry Farm. […]

  3. 53

    […] Slightly adapted from Food in Jars […]

  4. 54
    linda says:

    I made this jam for the first time, I did use eight cups of berries and increased the other ingredients! I turned out great, I have been blessed to have picked 29 quarts this year, can if make this jam with frozen berries? I have bags in the freezer which I froze on trays

  5. 55

    […] made this recipe with red raspberries instead of black. I used slightly acidic fruit, not the almost overripe ones […]

  6. 56

    […] lightly-adapted from a recipe on the website Food in Jars, which is my guide for all things canning. (Highly recommend her Tomato Jam, too, by the […]

  7. 57
    Molly says:

    I would like to make black raspberry jam without seeds, could I use this recipe and just put the berries through a mill? Or would I need to adjust the recipe in some way?
    Thanks!

  8. 58

    […] Slightly adapted from Food in Jars […]

  9. 59

    […] next day, I turned out some lovely jars of black raspberry jam (my fave!), also using a recipe from Food in Jars. It’s a nice, simple jam, and I am always glad to have some in the pantry. I […]

  10. 60
    Brenda says:

    I’ve never seen Black Caps (is what we call them) sold anywhere..they grow all over here in my area so we just find a patch and pick as many as we want..I started making jam last year and its the best in my opinion!

Trackbacks/Pingbacks

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    […] to try and prolong the happiness.  I found a recipe online for black raspberry jam, courtesy of www.foodinjars.com.  Incidentally, they also pointed me to a great local pick-your-own berry farm, Shenk Berry Farm. […]

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    […] lightly-adapted from a recipe on the website Food in Jars, which is my guide for all things canning. (Highly recommend her Tomato Jam, too, by the […]

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