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DIY Small-Batch Black Raspberry Jam

July 27, 2015 by Emily Paster 5 Comments

You don’t need any special equipment to make this delicious DIY Small Batch Black Raspberry Jam at home. Turn your bounty from the Farmers Market into jars of refrigerator jam.
Black Raspberry Jam

Are you overwhelmed by the bounty of summer? Do you buy too much at the weekly farmers market? Or perhaps you are inundated with fresh fruit and vegetables from your CSA box. Knowing how to preserve these seasonal fruits and vegetables before they spoil can save you from wasting food and money.

One easy way to preserve summer fruits is to turn them into delicious, homemade jam. I know what you are thinking: “Jam? But I don’t know how to can!”. Don’t panic. You don’t have to can this jam if you do not want to. I am talking about making small batches of refrigerator jam — no special equipment or expertise required.

Fresh Black Raspberries make delicious refrigerator jam

Start with two pints of ripe, seasonal berries and you will end up with two or three jars of homemade jam — with no artificial ingredients or preservatives — that you and your family can enjoy for months. Or keep one jar for yourself and give one away. Wouldn’t a jar of homemade jam make an impressive hostess or thank-you gift?

This recipe is for Black Raspberry Jam because I love black raspberries. But you can use this same method with red raspberries, blueberries, or even blackberries. If working with blackberries, however, consider straining out the seeds before pouring the jam into jars.

Homemade Black Raspberry Refrigerator Jam

Depending on where you live, black raspberries may be hard to find. I see them a few times a year at my farmers market, and I cannot resist them.

Black raspberries are the same size and shape as regular raspberries, but instead of bright red, they are purplish black with a white bloom. Also known as blackcaps, black raspberries are prized for their sweet, mild flavor, deep color, and high levels of antioxidants. I hope that if you see black raspberries near you, you will give them a try!

small batch raspberry jam

I promised that you did not need any special equipment for this recipe, but do invest in some 8-ounce Mason Jars. You can find them at good supermarkets and hardware stores at this time of year. A dozen jars sells for around $10 or $12. You will only need two to three jars for this recipe, but I am sure you will find plenty of serving and storage uses for the rest.

Begin by sterilizing the jars by pouring boiling water in them, carefully dumping the water out, and then letting the jars dry naturally. Also, make certain that the jars are warm when you fill them with the hot jam or else they might crack. To warm them, you can submerge them in boiling water or heat them in a low oven.

small batch raspberry jam

5.0 from 3 reviews
Small-Batch Black Raspberry Jam
 
Save Print
A small-batch raspberry refrigerator jam suitable for beginners.
Author: Emily Paster from West of the Loop
Recipe type: Condiment
Ingredients
  • 2 pints black or red raspberries
  • 2 cups sugar
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp Chambord or other raspberry liqueur (optional)
Instructions
  1. Sterilize and keep warm three 8-oz glass canning jars.
  2. Place a saucer in the freezer to chill. (You will use this to test whether the jam is done.)
  3. Place the raspberries in a large deep saucepan and crush with a fork or potato masher. Add the sugar and lemon juice.
  4. Bring to a boil over high heat, stirring constantly to prevent scorching.
  5. Turn heat down to medium or medium-high but continue to boil the mixture, stirring constantly. Be careful because the jam will splatter.
  6. When the jam appears thick and comes off a spoon in a sheet rather than in thin droplets, after about 15 minutes, remove the saucer from the freezer and place a dollop of jam on it.
  7. Return the saucer to the freezer for one minute.
  8. Remove the saucer and push the dollop of jam with your finger. If it wrinkles, then the jam is set.
  9. If using, add the Chambord or other raspberry liqueur to the jam.
  10. Ladle the jam into the warm jars leaving ¼ inch at the top of jars.
  11. Cover and refrigerate until ready to use.
3.3.3077

We hope you enjoy this recipe for Small Batch Black Raspberry Jam from SoFabFood Contributor, Emily Paster from West of the Loop, as much as we do. If you love this recipe, be sure to subscribe to our newsletter so that you never miss a single one like it. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!

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Filed Under: Breakfast, Canning, Original, Recipes, Sweet Things Tagged With: black raspberry, diy, farmers market, fruit, jam, summer

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Comments

  1. Shashi at RunninSrilankan says

    August 6, 2015 at 4:08 pm

    This sounds so so good! I wish I could grab one of those jars!
    Reply
  2. Joy says

    June 29, 2017 at 12:37 pm

    Excellent. Been putting our overwhelming crop of black raspberries onto homemade yogurt, and made one (incredible!) black raspberry cobbler, but need to put some up to use over the remainder of the summer. After I came in from the yard with another 4 cups of berries this morning, I decided to check out a jam recipe. This came out tremendous and I can still dollop onto the yogurt in the morning, and maybe on a waffle or two.

    Reply
  3. Joe Murphy says

    July 12, 2019 at 10:26 am

    Turned out great! Super easy. Very satisfying and delicious use of the abundant, wild black raspberries that grown next to my workshop.

    Reply
  4. Nate says

    July 14, 2020 at 7:53 am

    I followed this same recipe with blackberries and it turned out great! I made it a couple years ago and had to make sure I came back and found the same recipe again. Thanks for posting this!

    Reply

Trackbacks

  1. 10 High Fiber Foods to Promote Weight Loss says:
    August 14, 2015 at 8:01 am
    […] of fiber, some of that being insoluble which helps lower cholesterol.  Keep this small batch Black Raspberry Jam on hand to satisfy your […]
    Reply

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Emily Paster

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