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Easy Small Batch Black Raspberry Jam Recipe Perfect for Beginners

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A quick and easy no-pectin black raspberry jam recipe that yields about 2 cups, perfect for beginners and small batches. Made with simple ingredients and natural pectin from the berries, it delivers a fresh, sweet-tart flavor.

Ingredients

Scale
  • 3 cups (about 450 grams) black raspberries, fresh or frozen (thawed if frozen)
  • 1 to 1¼ cups (200–250 grams) granulated sugar, adjust to taste
  • 2 tablespoons fresh-squeezed lemon juice (about half a lemon)
  • 2 tablespoons water

Instructions

  1. Rinse 3 cups (450 grams) of black raspberries gently under cold water and drain well. Remove any stems or leaves. If using frozen, thaw fully and drain excess liquid. This should take about 5 minutes.
  2. In a medium saucepan, add the black raspberries, 1 cup (200 grams) granulated sugar, 2 tablespoons fresh lemon juice, and 2 tablespoons water. Stir gently to combine. Allow this mixture to sit for 10-15 minutes to macerate.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring often to prevent sticking. Reduce heat to maintain a steady simmer and stir every few minutes as the jam thickens. Simmer for about 20-25 minutes until thickened and bubbles become larger and slower.
  4. Test for set by placing a small spoonful on a chilled plate and letting it cool for a minute. Run your finger through it; if it wrinkles and doesn’t run back together, the jam is set. If still runny, continue simmering for another 5 minutes and test again.
  5. Optional: For seedless jam, press the cooked mixture through a fine mesh strainer with the back of a spoon, then return the strained jam to the pan and warm briefly before jarring.
  6. Carefully spoon the hot jam into sterilized small glass jars, leaving about ¼ inch headspace. Wipe rims clean and seal tightly. Let cool completely at room temperature before refrigerating.

Notes

Stir gently but frequently during simmering to prevent scorching. Use fresh lemon juice to activate natural pectin. Test jam set with the cold plate test. Jam keeps refrigerated for up to 2 weeks or frozen for up to 3 months. Adjust sugar to taste; reducing sugar will result in a softer set.

Nutrition

Keywords: black raspberry jam, no pectin jam, small batch jam, easy jam recipe, homemade jam, beginner jam recipe, fresh berry jam

Find it online: https://evabake.com/easy-small-batch-black-raspberry-jam-recipe-perfect-for-beginners/