Black Raspberry Jam Recipe

There’s something undeniably delightful about spreading homemade jam on a piece of toast, especially when it is bursting with the flavor of fresh picked black raspberries. Although not as commonly found as strawberries or blackberries, black raspberries are one of the most flavorful berries around.

Although many of us have the pleasure of picking our own berries from the edges of our property, most of us will purchase them in the early summer months. Whether you head to a berry farm or find them at the local Farmer’s market these small black raspberries are a true treasure.

However the real pleasure comes in the middle of winter when you can taste the freshness of summer in your homemade jam. Luckily, making jam that turns out perfect and sets up to the correct consistency doesn’t have to be hard.

Whether you’re an experienced jam maker or a novice in the area of preserving, this recipe is simple, easy and nearly fail-proof. Then you can choose to freeze it or preserve it using a water bath canner

Either way you will be able to enjoy the jam at breakfast, as a dessert topping, or for the best peanut butter and jelly sandwich that you have ever had! However, before we get to the actual recipe, there are a few key points to make sure that you achieve the desired jam consistency.

And the first tip is to make sure that you are picking or purchasing black raspberries and not small blackberries. Although they are both delicious, their make up and structure vary and they each require two different recipes to achieve perfectly spreadable jam.

Blackberries vs. Black Raspberries

Black raspberries and blackberries are both delicious fruits and they both can be made into jam. But they come from different plants and have some notable differences in terms of appearance, taste and availability.

Black raspberries are generally smaller and softer than blackberries. They have a deep purplish-black color and a unique cone-shaped structure formed by multiple small drupelets.

When picked, they have a hollow core, similar to red raspberries. Their taste is both sweet and tart and is often described as more intense and complex when compared to other berries.

Blackberries, on the other hand, are larger and more robust, with a firm oval or round shape. The exterior surface is smooth and bubbly and when ripen they will turn jet black in color.

When picked blackberries retain their center core. As for the taste, they have a slightly milder flavor but are generally sweeter and juicier than black raspberries.

Although blackberries are more cultivated and easy to find in most regions, the same can’t be said for black raspberries. In fact, 99% of commercially grown black raspberries takes place in the state of Oregon.

Therefore it is best to look for black raspberries at local Farmer’s markets, berry farms and speciality grocery stores when they are in season. Although you may also have a friend or neighbor that would be willing to let you pick your own berries just so they don’t have to deal with the thorns!

The Reason Jams Turn Out Runny

Now that you have your berries it is time to turn them into jam. However, if you have ever made jam before you know that sometimes it turns out thin and runny instead of thick and spreadable.

There are several reasons why homemade jam can turn out runny. However by following this recipe, that certainly won’t be the case for this black raspberry jam.

1. The Amount of Pectin Used – In order for the mixture to thicken properly you must use the correct amount of pectin. Pectin is a natural gelling agent found in fruits, and it is essential for jam to set properly.

If the fruit used in the jam has low pectin content or if the recipe doesn’t include enough additional pectin, the jam may remain runny. However there are two other factors in why jams don’t thicken.

2. Ratio of Fruit, Sugar & Acid – The balance of fruit, sugar, and acid is crucial to achieve jam consistency. Too little sugar or acid can inhibit the gelling process. Acid, often provided by lemon juice or other citrus fruits, helps activate the pectin.

3. Insufficient Cooking Time – Cooking the jam for a specific amount of time is essential for the pectin to activate and the mixture to thicken. If the jam is not cooked long enough, it may not reach the proper gel point.

Liquid Pectin vs. Powdered Pectin

So what is the best pectin to use to make sure that your black raspberry jam thickens properly? Although I have good success with powdered pectin when making my 30 Minute Strawberry Jam recipe, I didn’t have the same success when trying it with this recipe.

In fact, the jam had a gritty texture and the gel consistency wasn’t smooth. However when I tested this recipe using liquid pectin the results were much better.

This is because liquid pectin is pre-activated, meaning it does not require additional heat to dissolve and activate its gelling properties. Whereas powdered pectin needs to be dissolved and heated correctly to activate its thickening abilities.

Therefore for this recipe, use liquid pectin to make sure that the jam turns out nice, thick and with a smooth consistency. You can purchase a box of liquid pectin in the canning aisle at most large grocery stores.

Each box contains (2) 3-ounce packages. Because powdered pectin has a different conversion rate and the process and cook time will be different, you can’t substitute it in this specific recipe.

Black Raspberry Jam Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 3-1/2 cups crushed black raspberries
• 1/4 cup bottled lemon juice
• 1 3-oz pouch Real Fruit Liquid Pectin
• 1/2 tsp butter or margarine, optional
• 7 cups sugar

INSTRUCTIONS

Prepare Canning Jars

1. Heat jars in simmering water (not boiling water) until ready to use or sterilize them in the dishwasher right before you begin the recipe.
2. Wash lids in warm soapy water and rinse well and set aside.
3. Prepare water bath canner by filling it 1/2-3/4 full and bring to a simmer over medium-high heat.

Prepare The Jam

1. In a 6 quart sauce pan add the crushed berries, lemon juice, and sugar. Add 1/2 tsp butter to reduce foaming, if desired. Stir the mixture and place over high heat.
2. Bring mixture to a rolling boil (that continues to boil when stirred), stirring frequently. Add the entire pouch of liquid pectin. Continue the rolling boil for exactly 1 minute after the pectin was added, stirring constantly.
3. Remove the pan from the heat. Once the jam is cool transfer it to freezer safe containers or follow the instructions below for water bath canning.

Canning Black Raspberry Jam

1. Remove any foam from the top surface if needed. Ladle the hot jam into the hot mason jars leaving a ¼ inch headspace.
2. Use a plastic utensil down the inside of the jars to remove air bubbles. Wipe the rim of each jar clean. Place the lid on the jar and finger tighten the band.
3. Place the jars in the boiling water canner being sure that the water is 1-2 inches above the lids of the jars. Increase the heat to high and place the lid on the water bath canner. Once the water bath is at a constant boil start the timer and process the jars for 10 minutes, adjusting for altitude as required.
4. Turn off the heat and remove the lid. Let stand for 5 minutes before using a jar lifter to remove the jars to a thick towel.
5. Let the jars cool for 24 hours. Check the lids to make sure that they have sealed properly. If any lids flex when the center is pushed, place in the refrigerator for immediate use.
6. For the sealed jars remove the bands and store in a cool dark place for up to 1 year.