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. 

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. 

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!

How do you strain raspberry jam?

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. 
2. Either pulse the berries or crush them with a potato masher on a sheet tray. 
3. 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. 
4. Continue to twist, as if turning a tourniquet, until just seeds are left in the cheesecloth. 

What do you need to make Black Raspberry Jam?

• black raspberries
• lemon juice
• sugar
• Pectin 

How do you make Black Raspberry Jam?

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.

More Canning Recipes:

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

For Lower Sugar Recipe

• Add 2/3 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!

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Seedless Black Raspberry Jam Recipe

Sarah Mock

This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.

4 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Additional Time 10 mins

Total Time 35 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Calories 203 kcal

Equipment

• Canning Jar Lifter
• Canning Funnel
• Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
• Ball Preserving Starter Kit, 9-Piece
• Granite Ware Stock Pot, 21-Quart

Ingredients

  

• 5 pints black raspberries to prepare about 3 cups juice/pulp
• 1/4 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!  
  
• 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.
• 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.
• 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 1/4 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 2/3 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

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.