How to Make Black Raspberry Jam: Easy Homemade Recipe by OOOFlavors
Black raspberry jelly is a delicious treat that provides flavor to any meal. We at One on One Flavor would like to make that delicious jam right in your own home. And in this simple recipe, you’ll learn how to make fresh or frozen black raspberries into sweet spreadable jam. Teach Them Well Whether you prefer seeded jam or smooth seedless, this guide has you covered.
Why Make Black Raspberry Jam at Home?
When you make jam yourself, you can control the flavor — and the ingredients. Smuckers black raspberry jam Click here to jump to this recipe' store-bought options like Smuckers black raspberry jam are popular and very convenient. But homemade jam is more fresh and has no preservatives. It lets the natural raspberry flavor stay bright and clean. And you can make it v sweet or not so much in yours.
You can even make seedless jam, if that’s how you prefer it. Who knew you could make jam with the seeds removed and still get a great tasting smooth, rich black raspberry seedless jam?
Ingredients You Need
Here’s what you’ll need to make classic black raspberry jam:
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4 cups fresh or frozen black raspberries
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2 cups granulated sugar (add more or less to taste)
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2 tablespoons fresh lemon juice
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Optional: ½ teaspoon butter (helps reduce foam)
To make seedless jam, you will also need a fine mesh strainer or jelly bag.
Step-by-Step: How to Make Black Raspberry Jam
1. Rinse Your Berries
Wash black raspberries gently. If the peas are frozen, defrost them completely before using.
2. Mix Ingredients
Pistachio Raspberry Bundt Cake Ingredients: 2 containers fresh raspberries 1 teaspoon Gingerbread Spice Blend, a blend of powdered ginger, cinnamon, and cloves designed by William Bounds* Food and Drink Reporter Jessica Yadegaran is obsessed with this recipe for frosting. Stir well.
3. Cook the Jam
Place the pot over medium heat. Crush berries as they begin to soften and release juice. Stir regularly to prevent sticking.
4. Boil to Set
Once bubbling, increase heat. Boil rapidly, stirring often. Cook for 8 to 10 minutes, or until the jam thickens and reaches the gel stage. To test, put a spoonful onto a cold plate. It’s done if it wrinkles when you push on it.
5. Add Butter
Add butter if desired. It breaks down foam and helps jam to look prettier.
6. Make it Seedless (Optional)
Strain through a fine strainer or jelly bag to eliminate seeds. Push pulp with a wooden spoon to extract as much jam out of it.
7. Jar the Jam
Ladle hot jam into clean jars. Leave 1/4 inch of headspace at the top. Seal jars tightly.
8. Process the Jars
For long-term storage, boil jars in a water bath for 10 minutes. Let jars cool, then test seals before storing.
Tips for Perfect Jam Every Time
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Using fresh lemon juice has a great flavor, the natural pectin needed for this recipe.
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Add 2 cups boiling water and boil, stirring constantly to prevent scorching.
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Do not be in a hurry cooking; good gel is a patient thing.
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If you want, you can strain jam for a smooth no seeds texture like black raspberry seedless jam.
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Keep the jars sealed, in a dark place. Once opened, store jam in the refrigerator.
Uses for Black Raspberry Jam
Black raspberry jam is so good…and versatile. You can enjoy it in many ways:
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Spread on warm toast, bagels, or English muffins
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Covered in cakes, cookies or pastries
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Top on yogurt, ice cream or oatmeal
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Included in pork, chicken or other meat sauces/sauces or glazes
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Inside of their decorated jars as a thoughtful homemade gift
Storing Your Jam Safely
Good storage keeps your jam flavorful for months. To preserve freshness:
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Keep unopened jars in a cool, dark pantry.
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The store opened jars in the refrigerator and used them within 2–3 weeks.
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Always use sterilized jars and lids to prevent spoilage.
FAQ:
1. Do I need pectin to make black raspberry jam?
No, not really: Black raspberry jam often gels just fine without added pectin. The fruit’s natural pectin and a squeeze of lemon juice set it.
2. What's the difference between blackberry and black raspberry jam?
Blackberry jam is made from blackberries, which are tart and available all year. Black raspberry jam is sweeter, but it's lower in sugar than blackberries, and the fruit has a short season and even more antioxidants than blueberries.
3. What are common mistakes in making jams?
Common mistakes, according to Bledsoe, are selecting unripe fruit, failing to test the jam for thickness and avoiding sterilizing the jars. Texture and safety may be compromised by excessively ripe fruit or undercooked dish-worthy preparations.
4. What is the raspberry jam rule?
The jam should have reached 220°F (104°C) or passed the cold plate test to set and be safe.
5. What is another name for black raspberries?
Black raspberries are also known as blackcaps or wild black raspberries.
6. Can I use normal sugar for blackberry jam?
Yes, just standard granulated sugar for both flavor and preservation.
7. Which is healthier, blackberries or black raspberries?
Black raspberries have more antioxidants, but both are good for you and loaded with vitamins.
8. What are the best raspberries for jam?
Use fresh, ripe and fragrant raspberries. Frozen berries do the job when fresh is unavailable too.
Final Thoughts
Black raspberry jam is also incredibly easy and gratifying to make at home. Black raspberries, sugar and lemon juice are all you need to make a rich, tangy preserve perfectly suited to your palate. For smooth spreads, you can make seedless black raspberry jam. If you like texture, keep the seeds. While favorites such as Smuckers black raspberry jam are easy, nothing can beat fresh homemade jam.
