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Easy No Pectin Black Raspberry Jam Recipe

Easy No Pectin Black Raspberry Jam

There's something incredibly nostalgic about the sweet, tangy taste of homemade jam. It brings back memories of summer days spent picking fresh black raspberries, followed by the delightful task of transforming those juicy gems into a luscious spread. If you're looking for an easy and quick way to capture that summer essence, this Easy No Pectin Black Raspberry Jam recipe is your answer. Trust me, you will love how simple it is to make!
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Cook Time 15 minutes
Total Time 15 minutes
Course: Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Jam
  • 4 cups black raspberries mashed, fresh or frozen
  • 2 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt

Equipment

  • Large saucepan

Method
 

  1. Step 1: In a large saucepan, combine the mashed black raspberries, granulated sugar, lemon juice, and salt.
  2. Step 2: Heat the mixture over medium heat, stirring frequently until the sugar dissolves.
  3. Step 3: Increase the heat to high and bring the mixture to a rolling boil. Boil for 10-15 minutes, stirring occasionally.
  4. Step 4: To test for doneness, place a small amount of the jam on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it is ready.
  5. Step 5: Remove the saucepan from heat and allow the jam to cool slightly.
  6. Step 6: Pour the jam into sterilized jars, leaving some space at the top. Seal the jars and let them cool completely at room temperature.
  7. Step 7: Store the jam in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.

Notes

Your delicious jam can be stored in the refrigerator for up to 3 weeks. If you want to keep it longer, consider processing it in a water bath for a shelf-stable option. Just make sure to follow proper canning guidelines!