Black Raspberry Jam
This recipe creates a delicious and vibrant black raspberry jam, perfect for spreading on toast or using in baked goods. It's easy to make and requires minimal equipment.
Equipment
- Large saucepan
- Wooden spoon or spatula
- Candy thermometer
- Sterilized jars and lids
Ingredients
Ingredients
- 4 cups Black raspberries Fresh or frozen
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice Freshly squeezed
- 1/4 cup Water
- 1/4 cup Pectin (liquid) Follow package directions
- 1 teaspoon Vanilla extract Optional
Instructions
Instructions
- Combine black raspberries, sugar, lemon juice, and water in a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Stir in the pectin and vanilla extract (if using). Bring back to a rolling boil that cannot be stirred down.
- Boil for 1 minute, stirring constantly. Use a candy thermometer to ensure the mixture reaches 220°F (104°C).
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes.
- Let the jars cool completely. Check to ensure the seals are secure. Store in a cool, dark place.
Notes
For a thicker jam, increase the amount of pectin. You can adjust the sweetness by adding more or less sugar to your liking. Always use sterilized jars to prevent spoilage.