I will be brief. This jam is superb. I’ve never made black raspberry jam before, and I’m seriously planning to make it every year from now to ever. It has the dark, slightly wine-y taste of true blackberries without their mustiness; it has the tang and sprightliness of red raspberries too. It is rare and delicious.
It did require picking a lot of wild black raspberries, and I have the thorn scratches to prove it.
In total, I used 12 cups of berries for the jam: the recipe calls for 6 cups of mashed berries, and I found that I needed 2 cups of fresh berries to get 1 cup of mashed.
It’s pretty simple jam, just four ingredients: black raspberries, sugar, lemon, and pectin. You could even leave the pectin out and just cook your jam longer, if you don’t mind a less firm set.
I decided to remove some of the seeds by passing about a third of the jam through a food mill. If I were making this jam just for myself, I probably wouldn’t bother, especially not this year when we’ve gotten a lot of rain so the black raspberries are big and juicy. But I want to give some as presents, and I know not everyone enjoys as many seeds in their jam as I do.
When I was finished I wanted to eat jam off of all the pots and spoons, and I ate buttered toast with black raspberry jam for lunch.
Our cat is very impressed with all the work I’ve done.
Jam of the Gods (Black Raspberry Jam)
Slightly adapted from Food in Jars
Yields 5 half-pints and 1 quarter-pint jar
The recipe below has minimal canning instructions. If you’re new to canning, Food in Jars just did a really nice post on the basics. Actually, even if you’re not new to canning, it’s worth a look; I learned quite a bit (like how high to fill your boiling water bath so it doesn’t overflow later).
6 cups mashed black raspberries (12 cups unmashed) (equal to about 4 pints or 3 pounds)
3 cups sugar
Juice and zest of 1 medium lemon (juice = about 1/4 cup)
2 tablespoons powdered pectin (I used Sure-Jell low- or no-sugar pectin; 2 Tbs is less than one box)
1. Set out all of your canning equipment. Prepare your jars and start the boiling water bath heating up. Put a small plate or saucer in the freezer (for the wrinkle test–see step 5).
2. Measure 6 cups mashed berries. Combine in pot with sugar and lemon juice and zest. Bring to a boil while stirring. Cook until the mixture is thin and runny and the berries have started to fall apart.
3. Run one-third to one-half of the mixture through a food mill (I did one-third). Recombine with the rest of the jam. (If you don’t mind seediness, you can skip this step.)
4. Continue boiling the jam, stirring constantly, until it starts to thicken a little. Stir in the pectin.
5. Cook for roughly 5-9 minutes (the timing will depend on the width of your pot, among many other things), until the jam passes the wrinkle test when you put a little on the plate in the freezer (see Step 7 of this recipe for the wrinkle test).
6. Remove the jam from heat and ladle into clean jars. Apply lids and bands and process in a boiling water bath for 10 minutes (start your timer when the water reaches a full boil after you’ve added the jars). Remove and let cool.
7. When the jars are completely cool, you can test the seals by removing the bands from the jars and lifting them up an inch just by holding the edges of the lid. If the lid stays on, the seal is good. Sealed jam will keep for at least a year. Keep any unsealed jam in the refrigerator–it will keep for several months.