Black Raspberry Jam - Full Sugar Recipe

I love my black raspberries.  They are wild ones.  We pick them in the heat of the summer, risking life and limb, clambering about on the hillsides at the edges of the woods.   The canes are whippy and full of thorns, but the berries are worth it.  The fruit ripens slowly, so we pick every two or three days beginning in June for about 5 weeks until the last ones are harvested. 

By then, the blackberries are full on and it's tempting to just toss them all together in the freezer, but I don't.   We keep the raspberries separate.   K1 and I love raspberry jam, so I took all of the raspberries out of the freezer and made jam with the whole lot.  It's one of the easiest jams to make and the final product is jewel-like and tastes of hot summer days and sweet rain.  

Black Raspberry Jam

• 8-10 cups raspberries, crushed [leave the seeds in]
• 3 T Ball pectin [1 pkg]
• 7 cups sugar

Put the berries in a large pot.  Sprinkle the pectin on the berries and juice, turn on the heat and stir, stir, stir until it boils.   Boil hard for 1 minute.    Add sugar.   Return to boil.   Boil hard for 1 minute.   Pour into jars.   Process 10 minutes for pints and jelly jars.    Makes 5.5 pints.

Note:  This jam looks just like a lot of other jams.   Leaving the seeds in will help you identify which is the black raspberry and which isn't.     I make true jelly [no seeds] with the blackberries, regular jam with the black raspberries [with seeds], and jam with the blueberries [tiny seeds].   Remember to label them as soon as the lids are on so you won't confuse them with something else later.

For a low sugar version of Black Raspberry Jam as easy as this one, check out my ebook on the sidebar.  A Simple Jar of Jam: 180+ recipes & variations for jam using low sugar pectin.  Every purchase goes a long way toward supporting the blog.   Thank you!