Black raspberry jam is a deep purple, sweet-tart preserve made from crushed black raspberries, sugar, and pectin, with the seeds strained out through cheesecloth so the finished jam is smooth instead of gritty.
I picked up the straining habit after one too many seedy jars, and it adds barely any time to the process; you are still done in about 30 minutes before the jars head into the canner. This makes a small batch, three to four half-pint jars, which is exactly enough to see you through until next black raspberry season.
There is also a lower sugar version of this seedless black raspberry jam below if you want to cut back without losing the set. Black raspberry season does not last long, so I always pick a few extra pints for my black raspberry pie recipe too. If you want to round out your pie collection, my blueberry pie recipe is just as good, and both start with my easy pie crust.
This jam is not just for toast, either. I use it to fill thumbprint cookies, swirl it into plain yogurt, or warm a spoonful to glaze pork chops right in the pan.
Sarah's Culinary Insight
- Every batch I make, I twist the cheesecloth like I am wringing out a towel, not just squeezing it once. A quick squeeze leaves seeds behind; a full twist is the only way I get a truly seedless jar.
- The lower sugar version sets looser than the classic recipe. I still love it, but if you want jam that holds its shape on a knife, stick with the classic pectin and full sugar amount.
- Frozen berries work fine here, but let them thaw completely first and drain off the extra juice pooling in the bowl, or your jam will be thinner than you expect.
- Skipping the boiling water canner and just refrigerating the jars turns this into a short-term jam, not a shelf-stable one. If you want jars that keep on the pantry shelf, the canner step is not optional.
What do you need to make Black Raspberry Jam?
This jam only needs four ingredients, and every one of them is doing real work.
- Black raspberries - these are more delicate and less commonly sold in stores than red raspberries, which is why I pick my own. If fresh ones are not in season near you, frozen berries make a jam that tastes just as good; just thaw and drain them first.
- Lemon juice - bottled lemon juice has a more consistent, tested acidity than fresh, which matters here because the acid helps the pectin set and keeps the jam safe for canning. I use fresh when I know my lemons are tart, but bottled is the safer choice if you are unsure.
- Sugar - white granulated sugar does more than sweeten here. It also helps the jam set and acts as a preservative, which is why the lower sugar version below uses a different type of pectin, not just less sugar.
- Pectin - powdered pectin needs a full rolling boil to activate, so do not walk away once the pot gets close to boiling. If you want to swap in a low or no-sugar-needed pectin, see the substitutions below; it does not behave the same way as classic pectin.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Here is what happens when you adjust this recipe.
Classic pectin swapped for Ball Low or No-Sugar Needed Pectin: use 3 tablespoons of low or no-sugar-needed pectin in place of the classic pectin, drop the sugar to 1 cup, and add ⅔ cup of water or an unsweetened fruit juice like apple or pear along with the lemon juice. The jam sets looser than the classic version; it will not hold a sharp edge on a knife, but it still spreads and tastes just as good. I make this version when I want more black raspberry flavor with less sweetness, and I recommend it if a soft-set jam does not bother you. If you want jam that holds its shape for layering in a cake or spreading thick on a biscuit, stick with the classic version instead.
Frozen berries instead of fresh: frozen black raspberries release more liquid as they thaw, so your puree starts out wetter than one made from fresh berries picked that morning. The jam still sets fine once you drain off the excess liquid pooling in the bowl after thawing, but if you skip the draining step and dump everything in, the extra water leaves you with a thinner jam that needs a longer boil to set. I recommend frozen berries any time fresh are not in season; just drain them first. Skipping that step is the one substitution mistake I do not recommend.
How do you make Black Raspberry Jam?
Once you have your berries picked over and your jars washed, this jam comes together fast. Here is exactly how I do it, from crushed berries to sealed jars.
Crush the berries
Working in batches, crush the black raspberries with a potato masher or pulse them briefly in a food processor until you have a mix of juice and pulp. You want it broken down, not pureed smooth, so you can still see flecks of berry skin.
Strain out the seeds
Pour the crushed berries into a single layer of cheesecloth set over a bowl and twist the cloth like you are wringing out a towel. Keep twisting until only seeds are left inside and the puree has stopped dripping; a quick squeeze leaves seeds behind, but a full twist gets almost all of them out.
Prepare your canner and jars
Fill your boiling water canner with water and bring it to a simmer while you wash your jars, lids, and rings in hot, soapy water. Keeping the jars hot until you are ready to fill them helps prevent them from cracking when the hot jam goes in.
Measure the puree and add lemon juice
Measure your strained black raspberry puree and stir in the lemon juice according to your recipe amount. The lemon juice is not just for flavor; it keeps the acidity where it needs to be for safe canning.
Whisk the sugar and pectin together
In a separate bowl, whisk the sugar and powdered pectin together before adding either to the pot. Whisking them together first keeps the pectin from clumping when it hits the hot liquid, which is a step I never skip.
Bring to a full rolling boil
Add the sugar and pectin mixture to the berry puree in a large pot and bring it to a boil that keeps boiling even when you stir it; that is what canning recipes mean by a full rolling boil. Boil for exactly one minute once it reaches that point, stirring constantly so it does not scorch on the bottom.
Fill and seal the jars
Ladle the hot jam into hot jars, leaving the headspace listed in your recipe card, wipe the rims clean, and add the lids and rings. Skipping the rim wipe is a common reason jars fail to seal, so take the extra few seconds.
Process in the canner
Lower the filled jars into the boiling water canner and process for the time listed in your recipe card, adjusting for your altitude if you live above 1,000 feet. Once the time is up, turn off the heat, let the jars sit in the water for five minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
For Lower Sugar Recipe
See the substitutions section above for the full swap, but in short: add ⅔ cup of water or unsweetened fruit juice to the berries and lemon juice, use 3 tablespoons of Ball Low or No-Sugar Needed Pectin in place of the classic pectin, and reduce the sugar to 1 cup. The jam will be looser than the classic recipe, but it is every bit as good spooned over biscuits.
How to Store Black Raspberry Jam
Properly processed and sealed jars keep in a cool, dark pantry for up to one year. Once you open a jar, keep it in the refrigerator and use it within three to four weeks.
If a jar does not seal within 24 hours (the lid flexes when you press the center), refrigerate that jar and treat it as a refrigerator jam to use up within a month instead of reprocessing it.
Frequently asked questions, answers and tips:
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.
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!
Sealed, properly processed jars last up to one year in a cool, dark pantry. Once you open a jar, keep it refrigerated and use it within three to four weeks.
Jam is made from crushed fruit pulp, so it still has some texture even after you strain out the seeds. Jelly is made from only the strained juice with no pulp at all, which gives you a clear, firmer spread. This recipe is a jam, not a jelly, though the straining method is similar.
Yes. Thaw them completely first and drain off the extra juice that pools in the bowl, or your jam will need a longer boil to set.
No. This recipe uses powdered pectin, which sets from a timed rolling boil rather than a specific temperature, so a thermometer is not necessary.
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.
5 Days To Canning Confidence
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.
Nutrition
Notes
- 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.
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!
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Stephanie says
Do you happen to have a recipe for blackberry jam or jelly? I made the strawberry jam and it's amazing!
Lauren S says
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!
Sarah Mock says
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
Dara Michalski says
Homemade jam is the best and this is no exception!
wilhelmina says
This jam is fabulous! So intensly flavored and delicious!