Also known as black caps, black raspberries are beloved by all who know them and are believed to make superior pies and preserves. Because they’re quite rare, they can also be expensive. To help cushion the financial blow, I preserve them in truly tiny batches and consider myself lucky to have them at all. This basic jam recipe can be used for nearly any berry. Try it with red raspberries, blackberries, salmonberries or olallieberries.
• 1 pint (about 12 ounces) black raspberries
• 2/3 cup granulated sugar
• 1 teaspoon freshly squeezed lemon juice
1. Prepare a boiling water bath and sterilize 2 quarter-pint jars. Place 2 lids in a small saucepan of simmering water.
2. Tumble black raspberries in a bowl and mash them with a fork. Add sugar and lemon juice. Stir to combine. Let fruit sit until sugar begins to dissolve.
3. To cook, scrape fruit into a large skillet and place over medium-high heat. Stirring regularly, bring fruit to a boil and cook until it bubbles and looks thick, 5 to 8 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush in to fill the space you’ve cleared.
4. Remove jam from heat and funnel into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process jars submerged in boiling water for 10 minutes.
Looking for more information on canning and additional canning recipes? Read 3 Easy Home Canning Recipes.
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