Small-Batch Black Raspberry Jam
A small-batch raspberry refrigerator jam suitable for beginners.
Recipe type: Condiment
  • 2 pints black or red raspberries
  • 2 cups sugar
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp Chambord or other raspberry liqueur (optional)
  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.
Recipe by SoFabFood at