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Easy No Pectin Black Raspberry Jam Recipe

Easy No Pectin Black Raspberry Jam

There's something truly special about homemade jam, isn't there? The sweet aroma wafting through the kitchen, the vibrant colors dancing in the jars, and that first taste spreading across warm toast—it’s a little slice of heaven. This jam is not only delicious but also quick and simple to make, making it a perfect addition to your kitchen repertoire!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Condiment, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Jam
  • 4 cups fresh black raspberries
  • 2 cups granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Equipment

  • Large Saucepan

Method
 

  1. Step 1: Rinse the black raspberries gently under cold water and drain well.
  2. Step 2: In a large saucepan, combine the black raspberries, sugar, lemon juice, and salt. Stir everything together gently.
  3. Step 3: Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  4. Step 4: Once boiling, continue to cook for about 10-15 minutes, stirring constantly, until the mixture thickens.
  5. Step 5: To test the consistency, place a small amount of the mixture on a cold plate and let it sit for a minute.
  6. Step 6: Remove the saucepan from heat and let the jam cool slightly.
  7. Step 7: Pour the jam into sterilized jars and seal. Allow to cool completely before storing in the refrigerator.

Notes

Once cooled, store the jam in the refrigerator for up to two weeks. For longer storage, consider canning it.