There’s something special about homemade jam, isn’t there? The way it captures the sweetness of fresh fruit and turns it into a delicious spread you can enjoy all year round. Today, I’m excited to share with you a simple recipe for seedless black raspberry jam that’s perfect for beginners and experienced cooks alike. Whether you’re looking for a quick family dinner idea or just want to stock your pantry with homemade goodies, this recipe is a must-try!
Why You’ll Love This Recipe
- Perfect for quick family dinners or as a thoughtful gift
- Easy to make with just a few ingredients
- Seedless for a smooth, velvety texture
- Can be made with fresh or frozen black raspberries
- Great for topping toast, yogurt, or even using as a glaze for meats
Ingredients
To make this seedless black raspberry jam, you’ll need the following ingredients:
- 3 cups of fresh or frozen black raspberries
- 3 cups of granulated sugar
- 1/4 cup of freshly squeezed lemon juice
- 1 package of pectin
- 1/4 cup of water
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Step 1: Gather Ingredients
Start by gathering all your ingredients and equipment. Rinse the black raspberries under cold water and pick out any stems or debris. If using frozen raspberries, allow them to thaw first.
Step 2: Prepare Black Raspberry Purée
In a blender or food processor, puree the black raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. You should end up with about 2 cups of seedless puree.
Step 3: Cook Jam
In a large pot, combine the black raspberry puree, sugar, lemon juice, and pectin. Whisk in the water until the pectin is fully dissolved. Bring the mixture to a boil over high heat, stirring occasionally. Reduce the heat to medium-low and simmer for about 20 minutes, or until the jam has thickened. You can test the consistency by placing a small amount on a chilled plate and letting it cool to room temperature.
Step 4: Can Black Raspberry Jam
Once the jam has thickened, remove it from the heat and let it cool slightly. Ladle the jam into clean, sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean cloth and secure the lids. Process the jars in a boiling water bath for 5 minutes to ensure they are properly sterilized and sealed.
Pro Tips for Making the Recipe
- Use a candy thermometer to ensure the jam reaches the proper gel point (220°F).
- Don’t overcrowd the pot when cooking the jam, as this can affect the consistency.
- For a quicker process, use pre-made pectin to help the jam set faster.
- Consider adding a splash of vanilla extract for a unique flavor twist.
How to Serve
This seedless black raspberry jam is incredibly versatile. Spread it on toast, use it as a topping for yogurt or ice cream, or even as a glaze for meats. It’s also a great addition to your favorite easy pasta recipes or as a side for quick family dinners.
Make Ahead and Storage
This jam can be made ahead of time and stored in an airtight container in the fridge for up to 6 months. For longer storage, consider canning the jam using a water bath canner. Once opened, store the jam in the refrigerator and use within a few weeks. For more tips on canning, check out our guide on how to make black raspberry jam perfectly.
There you have it—a simple recipe for seedless black raspberry jam that’s perfect for any occasion. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite. Happy cooking!
Seedless Black Raspberry Jam
Ingredients
Method
- Step 1: Gather Ingredients
- Step 2: Prepare Black Raspberry Purée
- Step 3: Cook Jam
- Step 4: Can Black Raspberry Jam
