Black Raspberry Jam

Birdseye view of a wooden spoon scooping dark, fruity jam from an open jar.

Black Raspberry jam is an explosion of sweet-tart flavor. This 5-ingredient Black Raspberry Jam recipe is delicious, easy-to-make, and the perfect canning recipe for beginners!

Recipe provided by the makers of Ball canning products.

4.50 from 10 votes

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Course: Canning Recipes

Cuisine: American

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: half-pint (8-oz) jars

Calories: 707kcal

Author: Cassie Johnston

Ingredients

3 ½ cups crushed black raspberries about 5 pints
¼ cup lemon juice
1 3- ounce pouch Ball® RealFruit™ Liquid Pectin
½ tsp butter or margarine optional
7 cups sugar

Instructions

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into a hot jar leaving a ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex when center is pressed.

Nutrition

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