How to Make Black Raspberry Jam Recipe in 10 Minutes

There’s something truly special about homemade jam, especially when it’s as delicious and easy to make as this black raspberry jam recipe. I just can’t get enough of that sweet and tangy flavor, and the best part? It’s ready in just 10 minutes! Whether you’re a seasoned pro or a beginner in the kitchen, this recipe is perfect for anyone looking to create something truly special. So, let’s dive in and make some magic happen!

Why You’ll Love This Recipe

• Quick and easy to make—ready in just 10 minutes!
• Perfect for homemade gifts or everyday use.
• No complicated ingredients—just fresh, simple goodness.
• Gorgeous flavor that’s both sweet and tangy.

Ingredients

Here’s what you’ll need to make this delicious black raspberry jam recipe:

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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make this easy black raspberry jam recipe. Don’t worry, it’s simpler than you think!

1. Prepare Your Jars: Heat your jars in simmering water until you’re ready to use them, or sterilize them in the dishwasher just before you start. Wash the lids in warm soapy water and rinse them well. Set them aside until you’re ready to use them.
2. Get Your Canner Ready: Prepare your water bath canner by filling it halfway to three-quarters full and bringing it to a simmer over medium-high heat.
3. Combine Ingredients: In a 6-quart saucepan, add the crushed berries, lemon juice, and sugar. If you want to reduce foaming, now’s the time to add that 1/2 teaspoon of butter. Stir the mixture and place it over high heat.
4. Bring to a Boil: Bring the mixture to a rolling boil—one that continues to boil even when you stir it. Add the entire pouch of liquid pectin and keep that rolling boil going for exactly one minute after adding the pectin, stirring constantly. Then, remove the pan from the heat.
5. Remove Foam and Fill Jars: If there’s any foam on the surface, now’s the time to remove it. Ladle the hot jam into your prepared mason jars, leaving about 1/4 inch of headspace.
6. Seal the Jars: Use a plastic utensil to remove any air bubbles inside the jars. Wipe the rims clean and place the lids on the jars, tightening the bands just until they’re finger-tight.
7. Process the Jars: Place the jars in the boiling water canner, making sure the water covers the lids by 1-2 inches. Bring the water to a boil, cover the canner, and process the jars for 10 minutes (adjusting for altitude if needed).
8. Let Them Cool: Turn off the heat and let the jars sit for 5 minutes before using a jar lifter to remove them to a thick towel. Let them cool for 24 hours before checking the seals.

Pro Tips for Making the Recipe

Here are a few tips to help you make the best black raspberry jam ever:

• Use Real Fruit Pectin: This ensures your jam sets properly and has that perfect consistency.
• Don’t Overcook: Jam should be soft and spreadable, so avoid overcooking it.
• Use Fresh Berries: The fresher your raspberries, the better your jam will taste!

How to Serve

Black raspberry jam is incredibly versatile. Here are a few ideas to get you started:

• Spread it on toast or biscuits for a quick breakfast.
• Use it as a topping for yogurt or ice cream.
• Glaze meats or cheeses with it for a sweet and savory touch.

Make Ahead and Storage

Once your jam has cooled and the jars are sealed, you can store them in a cool, dark place for up to a year. If any jars didn’t seal properly, just pop them in the fridge and enjoy them within a few weeks. You can also make this recipe ahead of time and store it in the fridge for up to 6 months.

And there you have it—a simple and delicious black raspberry jam recipe that’s ready in just 10 minutes! Whether you’re making it for yourself or as a gift, this jam is sure to be a hit. For more black raspberry recipes and canning tips, check out our other posts like How to Make Black Raspberry Jam Recipe in 10 Minutes and How to Make Black Raspberry Jam. Happy cooking!

Black Raspberry Jam Recipe

A homemade jam made with fresh black raspberries, lemon juice, and sugar, perfect for topping toast or as a gift.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 48 ounces

Course: jam

Cuisine: American

Calories: 1920

Ingredients Method Notes

Ingredients

  

• 3 1/2 cups crushed black raspberries
• 1/4 cup lemon juice
• 1 pouch Real Fruit Liquid Pectin
• 1/2 teaspoon butter optional
• 7 cups sugar

Method

 

1. Prepare jars in simmering water and sterilize lids. Heat water bath canner and bring to a simmer.
2. Combine crushed berries, lemon juice, sugar, and optional butter in a saucepan. Bring to a rolling boil.
3. Add pectin, continue boiling for 1 minute, then remove from heat. Remove any foam.
4. Ladle jam into jars, remove air bubbles, and seal. Process in boiling water for 10 minutes.
5. Let jars cool for 24 hours, then check seals. Store sealed jars in a cool place.

Notes

Use a candy thermometer to ensure the jam reaches the proper set point for optimal consistency.