Black Raspberry Jam - Low Sugar

We have a few patches of black raspberries on our place.   They like dappled shade and mostly hang out at the edges of the woods.   The berries are small and the canes are thorny.   It's hot, sticky, ticky work gathering them, but oh, so worth it.  With them we make one of the easiest jams ever.  Only four ingredients.  

This jam is the taste of hot summer days, bird song and country breezes.  


Black Raspberry Jam

• 4 cups black raspberries
• 2 cups water
• 4 Tablespoons Dutch Jell All Natural Lite Pectin
• 2 cups sugar

Mix the raspberries, water and pectin in a large pot.   Bring to hard rolling boil, stirring constantly.  Boil hard for 1 minute.    Add sugar.  Stir well and bring back to hard rolling boil, stirring constantly.   Boil hard for 1 minute.   Ladle into jars and process 10 minutes for canning.  Yield 2.5 pints.


Note:  We tried this jam with vanilla, but decided that the vanilla only detracted from the wonderful flavor of this fruit.  Leave the berries plain.


For more recipes 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!