How long does homemade black raspberry jam last?

Properly canned jars will keep for about 1 year in a cool, dark place. Once opened, store in the fridge and use within 3 weeks. But let's be honest - it never lasts that long in my house!

Can I use frozen black raspberries?

Absolutely! Just thaw them completely first and drain any excess liquid. The jam might need an extra minute of boiling since frozen berries release more water. I actually keep berries in my freezer just for off-season jam cravings.

What if I don't have pectin?

You can make pectin-free jam by cooking longer (about 20-25 minutes), but it won't set as firmly. I've had good results using 1 grated apple (with skin) as a natural pectin substitute - just add it when crushing the berries.

Why did my jam turn out runny?

Usually this means it didn't boil long enough or the pectin wasn't fully dissolved. Next time, make sure you get that full rolling boil for the full minute. Runny jam still tastes amazing on pancakes though!

Can I reduce the sugar?

You can cut back by 1/4 cup max, but sugar helps with preservation and texture. For lower sugar options, use special pectin like Pomona's and follow their instructions carefully.

Irresistible Black Raspberry Jam Recipe in Just 4 Steps

Black Raspberry Jam

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A simple and delicious black raspberry jam recipe perfect for preserving summer flavors. Easy to make with clear instructions for beginners.

Author: PureCookingJoy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 half-pint jars 1x
Category: Preserves
Method: Boiling Water Bath
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups black raspberries

li>2 cups granulated sugar

1 tablespoon lemon juice
1 packet (1.75 oz) powdered pectin

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Instructions

Wash and drain the black raspberries.
Crush the berries in a large pot using a potato masher.
Add lemon juice and pectin, stirring well.
Bring the mixture to a full boil over high heat.
Add sugar and stir until dissolved.
Return to a boil and cook for 1 minute.
Remove from heat and skim off any foam.
Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
Process jars in a boiling water bath for 10 minutes.
Let cool and check seals before storing.

Notes

Use fresh, ripe black raspberries for best results.
Adjust sugar to taste if berries are very sweet or tart.
Sterilize jars and lids before filling.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Find it online: https://purecookingjoy.com/black-raspberry-jam-recipe/