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 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.
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What do you need to make Black Raspberry Jam?
- 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?
- Prepare the black raspberries by crushing them.
- Prepare a boiling water canner.
- Whisk to together the sugar and the pectin.
- Prepared juice/pulp with lemon juice.
- Add the sugar and pectin mixture.
- Ladle the hot Black Raspberry Jelly into hot jars.
- Process the jars in a boiling water canner.
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!
📝 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!
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.
Seedless Black Raspberry Jam Recipe
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!
HELPFUL KITCHEN TOOLS
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
- 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!
Nutrition
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.
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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.
Stephanie
Do you happen to have a recipe for blackberry jam or jelly? I made the strawberry jam and it's amazing!
Sarah Mock
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
Lauren S
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!
Dara Michalski
Homemade jam is the best and this is no exception!
wilhelmina
This jam is fabulous! So intensly flavored and delicious!