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A jar of homemade black raspberry jam sits in the foreground with bread in the background.

Black Raspberry Jam

A simple homemade jam made with fresh black raspberries and sugar, perfect for preserving the flavor of the season.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 1200
Ingredients Method Notes

Ingredients
  

  • 5 cup black raspberries
  • 3 cup sugar

Method
 

  1. Measure out raspberries and sugar. Wash and sanitize jars, rings, and lids. Prepare canner with water and heat to a simmer.
  2. Smash raspberries with a potato masher in a large kettle. Stir in sugar and heat over medium-high, smashing more as they cook.
  3. Bring mixture to 220°F (adjust for elevation) to reach the gelling point.
  4. Ladle jam into prepared jars, leaving ½ inch head space. Wipe rims, add lids and rings, and place in the canner.
  5. Process jars for 10 minutes in boiling water, then let cool in the canner for 5 minutes before removing.
  6. Let jars rest for 12 hours before storing.

Notes

Let jars rest for 12 hours to ensure proper sealing before storing.