Ingredients
4 cups fresh black raspberries
3 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon butter (optional, to reduce foaming)
Instructions
Step 1: Rinse the black raspberries thoroughly and drain well. Remove any stems or debris.
Step 2: In a large, heavy-bottomed saucepan, crush the berries using a potato masher or a fork until they are mostly broken down.
Step 3: Stir in the sugar and lemon juice. Add the butter if using to help minimize the foam during boiling.
Step 4: Place the saucepan over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent burning.
Step 5: Boil hard for about 10-15 minutes, or until the jam reaches the gel point (220°F or 104°C).
Step 6: Remove from heat and skim off any remaining foam with a spoon. Let it cool slightly before transferring to sterilized jars.
Notes
If the jam is too thick, you can stir in a teaspoon of warm water before serving. Store in the refrigerator for up to 3 weeks or process in a water bath for shelf stability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: easy black raspberry jam, black raspberry preserves, homemade jam, small batch canning
