Did you pick a bunch of black raspberries and not sure what to do with them? I'm here for you! This black raspberry jam recipe is an easy and delicious way to enjoy the flavors all year long.
If you have never done so, making your own jam is easy with this simple recipe.
During my first summer living with my partner, I discovered the patch of wild raspberries when I was looking to put in a garden in a fenced-in area that had once housed a garden from the owner's wife, who was a prolific garden many years ago.
Once I saw the tiny berries I was brought back to my childhood at High Meadow Lane where I picked my favorite berry in a patch on our property. It was my first foraged food and once I saw it I knew that it was better to enjoy the berries and I could plant my herbs elsewhere.
Black Raspberries vs Blackberries
This recipe is for black raspberry jam, not blackberry jam. Black raspberries (also known as black caps) are smaller, more tart, and have thinner skin than blackberries Black raspberry season is mid-July, which is also around the same time blackberries are ripe.
If you're using fresh berries from your local farmers' market or local farm check the label to ensure you're getting the "black" variety of raspberries. I do have some blackberry recipes so feel free to check those out as well because they are in season and very tasty!
Why This Recipe Works
Black raspberries are tart and have a unique flavor, with an overall taste similar to blackberries. This jam recipe takes under an hour from start to finish. However, if you're planning on making multiple batches at once or need more time than that between steps feel free to simmer at a lower temperature until desired thickness is reached before taking off the heat completely.
I made my first batch of jam two summers ago and this was a game-changer! I've enjoyed the fact I could enjoy the flavor of the berries for a long time.
- Screw bands: A two-piece canning tops are key when
- Water Bath Canner: this could be a good stock pot or a pot with tall sides
- Rubber Spatula: A good heat-proof rubber spatial is a great tool when making jam, especially for mashing berries or getting out that last bit of jam from the pot!
- Food Mill: This would be for processing the berry mixture, especially if you are looking to make seedless raspberry jam
- Glass jars: I like to use half pint jars for making jam as it means I'm using them in small batches, which will last me all winter.
To get started, you'll need a few ingredients.
- Black raspberries - these are the main ingredient, of course! Fresh Black Raspberries Frozen berries will work fine if you can't find them fresh in your area. If you are picking wild berries, make sure to avoid underripe berries as they
- White Sugar - Sugar is what will sweeten up this jam, so it's not too tart; use your favorite kind here.
- Pectin: While are sources of natural pectin like lemon and apple, I wanted to add in powdered for and rely on natural sources for additional pectin if needed.
Black raspberry jam is easy to make and can be done in your kitchen. Before you start, ensure you have equipment a large pot, wooden spoon, fine-mesh strainer or colander, and glass jars with lids.
Rinse raspberries thoroughly under cool water to remove all traces of dirt and debris.
Wash black raspberries, picking out any leaves. Crush the berries and place them in a small saucepan.
Over high heat, bring the berries to a boil. Then reduce to medium heat; continue cooking until berries have softened but retain their shape (about 10 minutes).
Add the crushed berries and powdered pectin to a small saucepan and stir well. Turn the burner onto medium-high heat and, while stirring constantly, bring the berry mixture to a full boil. Add sugar to the saucepan and continue to stir.
Return to a full boil, just for 1 minute, stirring constantly. Move the saucepan off the heat, and remove any foam off the top with a wooden spoon, but don't throw it away! It's delicious.
Add the hot jam into sterile half-pint jars immediately, and leave ¼ inch headspace. Wipe rims of each jar with a clean damp dish towel paper towel; adjust two-piece metal canning lids (not plastic). Process your jam jars in a stockpot or boiling water canner for 20 minutes.
Once jars come to room temperature, store jars in a cool dark spot in your pantry.
Storage and Serving Suggestions
Store in a jar or other airtight container, such as a canning jar for long-term storage. Refrigerate and use within 3-4 weeks for the best flavor once you've opened it. You'll probably use up the whole thing before then though!
- Spread on toast, muffins, or scones
- Sandwich filling: Use jam or jelly on your favorite sandwich as you would. Spread raspberry jam between slices of pound cake to make an easy dessert!
- You can mix this in and make black raspberry ice cream! If you're making vanilla ice cream in your ice cream maker, you can add dollops of jam as it's mixing.
- Cake/pie filling: Use this raspberry jam recipe to fill layer cakes or pies that need a burst of fresh fruit flavor in their center. Mix it with lemon juice for a tart twist!
Homemade black raspberries can be delicious, but it's also challenging to make.
The challenge comes when you have to add pectin—then you'll have no wiggle room for error. Pectin is what makes jams set up; if you don't cook it long enough or add too much, your backup won't jell properly and will end up runny instead of thickened.
You can get around this problem pretty quickly by buying powdered pectin or using commercial liquid pectin, which is easy to find at most grocery stores (just look in the baking aisle).
For the best results in this recipe, here are a few tips to keep in mind.
- Take your time stirring as you bring everything together; observe so that nothing burns
- Pour off any foam that collects on top of your mixture while cooking. Don't throw it out though! It's edible and a tasty treat for the cook.
- Use an accurate thermometer when checking whether or not it reached 240 degrees Fahrenheit since this temperature signals that all sugars have been dissolved into the solution
- 2 ¾ cups black raspberries (about 3 quart boxes)
- ½ package powdered pectin
- 4 cups sugar
- Wash black raspberries, picking out any leaves.
Crush the berries and place them in a small saucepan.
- Add the crushed berries and powdered pectin to a small saucepan and stir well.
- Turn the burner onto medium-high heat and, while stirring constantly, bring the berry mixture to a full boil.
- Add sugar to the saucepan and continue to stir.
- Return to a full boil, just for 1 minute, stirring constantly. Move the saucepan off the heat, and remove any foam off the top with a wooden spoon, but don't throw it away! It's delicious.
- Add the hot jam into sterile half-pint jars immediately, and leave ¼ inch headspace.
- Wipe rims of each jar with a clean damp dish towel paper towel; adjust two-piece metal canning lids (not plastic).
- Process your jam jars in a stockpot or boiling water canner for 20 minutes.
Wild black raspberries (and red raspberries) are a wonderful thing. They're delicious and healthy, but I rarely see them in the store. I'm lucky enough to have a tangled patch of wild black raspberries in my backyard, so I make jam with them every year.
This is a small batch of jam because I don't have room for more than a few jars in my pantry. But if you have more space or just want more jam than this recipe will give you, just double it!
Homemade black raspberry jam is to be a taste of summer, but it's also a bit challenging to make. This recipe calls for fresh black raspberries and sugar, which must be cooked over low heat until all the berries are broken down, and the mixture has become thick enough to spread on bread.
This recipe is excellent to start with if you're looking for a way to use these summer berries that grow in your backyard. Of course, it's not as simple as making jam from red raspberries, but it's still doable if you follow the steps carefully and have patience. You can use different berries if you happen to have on hand.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 0g