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Seedless Black Raspberry Jam Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
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Two jars of seedless blackberry jam on a wooden table.
Prep Time15 minutes
Cook Time10 minutes
other time10 minutes
Prep Time35 minutes
servings6 half pints

Ingredients

Instructions

  1. 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
  2. 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.
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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

Serving: 4tablespoons | Calories: 203kcal | Carbohydrates: 52g | Protein: 1g | Sodium: 7mg | Fiber: 4g | Sugar: 44g

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!

 

CourseCanning Recipes
CuisineAmerican
Keywordblack raspberry jam recipe
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