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    Home | Recipes | Canning Recipes

    Seedless Black Raspberry Jam Recipe

    Dated: July 30, 2019 Last Modified: April 14, 2022 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    easy seedless black raspberry jam recipe
    seedless black raspberry jam recipe

    This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries. There is also a low sugar recipe option for this small batch black raspberry jam that is equally as delicious. 

    2 jars of seedless black raspberry jam with fresh berries

    Black raspberry season is so short but it is a delicious season! Grab a few extra pints of berries and make my fabulous black raspberry pie recipe. If you are still looking to expand your pie recipe collection with a blueberry pie recipe. Both pies are made with my easy pie crust recipe. 

    What do you need to make Black Raspberry Jam?

    comparison of a black raspberry with and a black raspberry with the stem removed
    • black raspberries - I like to pick mine from my local pick your own farm but if that is not possible in your area, frozen berries can be substituted
    • lemon juice - I just fresh but will use bottled juice when fresh is not available.
    • sugar - white granular
    • Pectin 

    How do you make Black Raspberry Jam?

    pint of fresh black raspberries over head shot
    1. Prepare the black raspberries by crushing them.
    2. Prepare a boiling water canner. 
    3. Whisk to together the sugar and the pectin.
    4.  Prepared juice/pulp with lemon juice.
    5. Add the sugar and pectin mixture.
    6. Ladle the hot Black Raspberry Jelly into hot jars.
    7. Process the jars in a boiling water canner.

    For Lower Sugar Recipe

    horizontal image of seedless black raspberry jam in 2 jars with a pint of fresh berries to the right side
    • Add ⅔ cup of water or unsweetened fruit juice, just as apple or pear, to the black raspberries and lemon juice. 
    • Substitute 3 Tablespoons of Ball Low or No-Sugar Needed Pectin in for the Classic pectin.
    • Reduce the sugar to 1 cup.
    • The jam will be looser in consistency and set than the classic recipe but will still be delicious!

    📝 Frequently asked questions, answers and tips:

    How do you strain raspberry jam?

    Remove any stems, leaves and the plug in the black raspberry. If you need tips on how to remove the stems and plugs from a black raspberry, I have tips in my black raspberry pie recipe post. 
    Either pulse the berries or crush them with a potato masher on a sheet tray. 
    Once the berries have been crushed, pour the berries into a single layer of cheesecloth and twist the cheesecloth to press out the black raspberry puree. 
    Continue to twist, as if turning a tourniquet, until just seeds are left in the cheesecloth. horizontal image of black raspberry jam being squeezed through cheese cloth

    How do you get rid of the seeds in black raspberries to make seedless jam?

    As much as I love black raspberries, I do not love the seeds in the berries or seeds in my jam. With just a few steps you can remove the seeds from the black raspberry puree and you have a seedless jam! Be sure to check out my blueberry jam recipe! I can't get enough jam!black raspberries in a blender to crush

    More Canning Recipes:

    • Salsa Verde Recipe
    • Plum Habanero Salsa Recipe
    • Blueberry Jam Recipe
    • Rhubarb Orange Chutney
    • Pickled Beets
    • Pickled Banana Peppers
    • Canning 101

    🧾 More Black Raspberry Recipes:

    • Seedless Black Raspberry Jam - This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries. There is also a low sugar recipe option for this small-batch black raspberry jam that is equally as delicious. 
    • Black Raspberry Pie - This is the best black raspberry pie because of it is a two crust pie and has a hint of cinnamon and nutmeg to bring your fork back for another piece of pie.
    • Black Raspberry Ice Cream - Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    Seedless Black Raspberry Jam Recipe

    Sarah Mock
    This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
    3.80 from 15 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 10 mins
    Additional Time 10 mins
    Total Time 35 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Calories 203 kcal

    HELPFUL KITCHEN TOOLS

    Canning Jar Lifter
    Canning Funnel
    Ball Mason 8oz Jars
    Ball Preserving Starter Kit
    Granite Ware Stock Pot

    Ingredients
      

    • 5 pints black raspberries (to prepare about 3 cups juice/pulp)
    • ¼ cup lemon juice
    • 5 cups sugar
    • 6 Tablespoons Ball® Brand RealFruit™ Classic Flex Batch Pectin or 1 box of Classic Pectin

    Instructions
     

    • Prepare the black raspberries by crushing them one layer at a time with a potato masher or pulse in a blender or food processor to mash the berries. Place prepared black raspberries in several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy but I am impatient and squeeze anyway!  
      5 pints black raspberries
    • Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
    • In a bowl, whisk to together the sugar and the pectin. This will help keep clumps from the jam.
      5 cups sugar, 6 Tablespoons Ball® Brand RealFruit™ Classic Flex Batch Pectin or 1 box of Classic Pectin
    • In a 6- or 8-quart saucepan combine the prepared juice/pulp with lemon juice and bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
      ¼ cup lemon juice
    • Add the sugar and pectin mixture to the fruit and bring back to a full rolling boil and continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
    • Ladle the hot Black Raspberry Jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
    • Process the jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

    Video

    Notes

    1. Remove any stems, leaves and the plug in the black raspberry. If you need tips on how to remove the stems and plugs from a black raspberry, I have tips in my black raspberry pie recipe post. 
    1. Either pulse the berries or crush them with a potato masher on a sheet tray. 
    2. Once the berries have been crushed, pour the berries into a single layer of cheesecloth and twist the cheesecloth to press out the black raspberry puree. 
    3. Continue to twist, as if turning a tourniquet, until just seeds are left in the cheesecloth.  

    For Lower Sugar Recipe

    • Add ⅔ cup of water or unsweetened fruit juice, just as apple or pear, to the black raspberries and lemon juice. 
    • Substitute 3 Tablespoons of Ball Low or No-Sugar Needed Pectin in for the Classic pectin.
    • Reduce the sugar to 1 cup.
    • The jam will be looser in consistency and set than the classic recipe but will still be delicious!

     

    Nutrition

    Serving: 4tablespoonsCalories: 203kcalCarbohydrates: 52gProtein: 1gSodium: 7mgFiber: 4gSugar: 44g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Stephanie

      July 27, 2021 at 6:06 pm

      Do you happen to have a recipe for blackberry jam or jelly? I made the strawberry jam and it's amazing!

    2. Sarah Mock

      July 07, 2021 at 12:43 pm

      It is a possibility. The reason you would be squeezing the berries through the cloth is to remove the seeds and just the seeds. My other secret to thick jam is to add 1/2 a lemon rind, including the white part when the jam boils. Remove the lemon rind before processing with the canning process.

      I hope that helps!

      sarah

    3. Lauren S

      July 07, 2021 at 8:43 am

      Hi,
      First time making Jam and I used this recipe. The jam even a day later after all the lids have popped and should be set, the Jam is pretty liquid-y. When I squeezed the black rasberries I didnt get a lot of pulp, but just TONS of juice. Could this be why? If so, how do I fix this next time I make jam, which should be this weekend. Should I add more pectin? Otherwise the flavor is Delicious! Thanks!

    4. Dara Michalski

      July 30, 2019 at 8:15 pm

      Homemade jam is the best and this is no exception!

    5. wilhelmina

      July 30, 2019 at 6:38 pm

      This jam is fabulous! So intensly flavored and delicious!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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