Black Raspberry Jam: Summer in a Jar!

Our black raspberries are ripening so quick this year. 

I have to be vigilant, though, about picking enough for jams. The competition is fierce. The birds enjoy berries and the deer, well, they’re greedy. They munch the leaves and tender stems along with the berries. 

After 2 days of picking, I finally have enough for jam. A labor of love.

Homemade fruit jams capture summer in a jar.

The jam morphs into a yummy sauce by heating a jar of jam with 1/4 cup water. Try that on your July 4 sundae! 

You may be surprised at the amount of sugar needed. A balance of sugar, acid and pectin is necessary for a good set, so measure exactly.

Want a lower sugar jam? There are lower sugar pectins available.

One more thing – if you don’t have black raspberries, red raspberries are a good substitute. 

And for those of you who prefer an uncooked jam, I’ve got a lovely recipe for that, too.

Cooked black raspberry jam

I’ve shared this recipe before and it continues to be a most popular one. I do sieve some seeds out. Count on a couple more cups berries to make up the difference. 

Use new flat lids so jars seal properly. The rings/bands can be reused.


2 quarts black raspberries, enough for 5 cups crushed berries

3 tablespoons lemon juice

1 box powdered pectin

7 cups sugar

8 jelly jars, 8 oz., sterilized and kept hot (Dishwasher works well)

8 two-piece lids, kept in hot, not boiling, water


If you’re sieving some berries, sieve before measuring 5 cups.

Crush berries.

Put in large pot, stir in lemon juice and pectin.

Bring to full rolling boil (a boil that can’t be stirred down) on high heat, stirring constantly. 

Add sugar all at once and return to full rolling boil, then boil exactly 1 minute, stirring constantly.
Remove from heat and skim off foam.

Ladle into hot jars, filling to bottom of inside rim.

Wipe jar rims with clean, wet cloth to remove any bits of jam so that leads seal properly.

Place new flat lids on top. Screw rings/bands on tightly.

Turn upside down 5 minutes.

Place upright and let set 24 hours. 

Check seal. Press down in center – If lid springs up when you release finger, jar didn’t seal. 

Store unsealed jars in refrigerator for 1 month.

Store sealed jars in pantry for 1 year.

No-cook black raspberry jam

Suitable plastic/glass jars and used lids can be used. 


1-1/2 quarts room temperature berries, enough for 3 cups crushed berries

2 tablespoons lemon juice

5-1/4 cups sugar

1 cup water

1 box powdered pectin

6 containers and lids  


Place crushed fruit, juice and sugar in bowl and mix. Let stand 10 minutes.

Whisk water and pectin in pan. Bring to boil and boil 1 minute, stirring constantly, then stir into fruit mixture. Stir for 2 more minutes. Some sugar crystals will remain. 

Ladle into containers and wipe rims with clean, wet cloth.

Seal and let set on counter for 24 hours.

Store in refrigerator for 1 month, or freezer 6 months.


Frozen berries work well. 

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