- 5 cups crushed black raspberries
- 1-3/4 ounces powdered fruit pectin
- 6-1/2 cups granulated sugar
- Wash canning jars, lids, and rings in warm, soapy water. Rinse thoroughly. Set aside in hot water until ready to use.
- In a large stainless-steel pot over high heat, bring crushed berries and pectin to a boil, stirring constantly.
- Add sugar to the fruit mixture in the pot, return to a rolling boil, and cook for 1 minute, once again stirring constantly.
- Remove pot from heat. Skim off foam with a metal ladle, if desired.
- Ladle jam mixture into glass canning jars, reserving 1/2-inch headspace. Wipe jar rims clean with a dry cloth. Place canning lids on top of jars and secure with screw-on rings. Process the filled jars in a boiling-water bath or steam canner for 10 minutes.
- Carefully remove jars from canner with tongs, and set on folded towels on countertop to cool thoroughly. After 24 hours, check lids to make sure they’ve sealed. Remove rings from sealed jars. Immediately refrigerate any unsealed jars.
Nutritious black raspberries have a rich flavor that produces a singular jam. Start with about 8 cups of fresh fruit to produce the 5 cups of crushed berries you need for this recipe.
Note that foam can form on top of jams and jellies in the cooking pot, and is traditionally removed for aesthetic reasons. If you don’t skim it, the foam will re-form again inside the canning jars and lessen the colorful impact of your finished product.
Jam and Jelly Pairings
Here are a few of my other favorite jam and jelly recipes, paired with some of the baked goods that show them off to great advantage. Feel free to come up with your own combinations, based on your personal preferences.
- Spiced Cake with Jam with Black Raspberry Jam
- Teatime Muffins with Blue-Barb Jam
- Coconut Thumbprint Cookies with Quince Jelly
Leah Smith is a freelance writer and gardener. She works on her family’s Michigan farm, Nodding Thistle, where they produce and preserve much of their own food. Contact her at NoddingThistle@gmail.com.