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Slices of bread topped with homemade wild black raspberry jam.

Wild Black Raspberry Jam

A homemade jam made with fresh wild black raspberries, perfect for topping toast or as a gift.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 jars
Course: preserve
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4.5 cups crushed black raspberries or blackberries fresh or frozen
  • 3 cups white granulated sugar
  • 1/8 teaspoon vanilla bean paste
  • 1 teaspoon lemon juice

Method
 

  1. Harvest, wash, and drain the berries. Crush them until coarse and measure out 4.5 cups.
  2. Mix crushed berries, sugar, lemon juice, and vanilla in a large saucepan. Bring to a boil over low-medium heat, stirring occasionally until sugar dissolves.
  3. Increase heat to medium-high and bring mixture to 220°F, stirring constantly. Remove from heat.
  4. Ladle hot jam into sterilized mason jars, leaving 1/4 inch headspace. Process jars in a boiling-water bath for 15 minutes.
  5. Let jars cool at room temperature for 12 hours before labeling and storing.

Notes

Test the jam's set by placing a small amount on a chilled plate. Let cool, then check if it's set properly.