Classic Black Raspberry Jam Recipe

This simple recipe for Black Raspberry Jam uses liquid pectin to achieve a soft, spreadable set. A single batch fills eight Ball® Smooth Sided half pint jars. 

Eight half pint jars of black raspberry jam.

This post is sponsored by the makers of Ball® home canning products*.

I discovered the joys of fresh raspberries when I was nine and we moved to Portland from Southern California. Our next door neighbor had trained raspberry canes to run up the fence that separated our driveway from hers. At the height of their season, there were more raspberries than there was fence. I’d sit on our side and eat every ripe berry within reach. Then I’d scoot down and do it again. 

Six dry pints of fresh black raspberries.

When I moved to Philadelphia in my early twenties, I learned that there was more to discover in the world of raspberries. A friend introduced me to black raspberries and my love instantly expanded to include them. These days, finding enough berries and the time to preserve them is always among my summertime priorities.

Smashed black raspberries in an oval glass baking dish, with a blue handled potato masher in the upper right hand corner.

In the past, I shared a lower sugar black raspberry jam recipe, but this year I was only able to get a relatively small volume of berries. So I opted to use the Ball® Black Raspberry Jam recipe from @ballcanning. It employs more sugar than my recipe, which allowed me to stretch my berries. It also ensured that the finished jam holds its quality for a longer period of time, thanks to the preservative power of sugar.

Three and a half cups of mashed black raspberries in a vintage glass measuring cup.

To start this recipe, you crush enough berries to yield 3 1/2 cups of pulp (in my case, I needed a little over four pints of berries). Once the berries are ready, you combine them in a non-reactive pot with 7 cups of granulated sugar and 1/4 cup bottled lemon juice. The pot goes on the stove and let it come to a boil.

While your fruit and sugar come to a boil, set up your canning pot. Fit your pot with a rack (I like the silicone mat that comes with the Ball® Canning Starter Kit). Place six half pint jars (I used Ball® Smooth Sided half pints here) the on top of the mat and fill the jars and pot with tap water. Add a generous splash of white vinegar to prevent mineral deposits on your jars, and place the pot on the stove to heat.

Wash your new lids and rings with warm, soapy water and set them aside so that they’re ready for you when you’re ready for them.

Cooked black raspberry jam in a large, red, vintage Dansk pot.

Once the fruit has come to a full, rolling boil that doesn’t diminish when you stir, stream in one 3 ounce packet of Ball® RealFruit™ Liquid Pectin and then boil hard for 1 minute. Remove the pot from the heat.

Take one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jar with one of your clean lids. Secure the lid in place with a ring, taking care to not overtighten.

Place the filled jar into the canner and repeat the process with the next, until all the jars are filled. Process the jars for 10 minutes, adjusting for altitude if you live above 1,000 feet in elevation.

Close up of a single jar of finished black raspberry jam.

When the processing time is up, turn off the heat, remove the lid from the pot and let the jars stand in the pot for an additional five minutes (this allows them to cool more gradually, which helps prevent siphoning and should also help develop a more robust seal).

Remove the jars from the canner and set them on a folded kitchen towel. Let them sit undisturbed for 12-24 hours so they can fully cool and seal. Before storing, make sure to check that the seals are firm and unbending.

A vertical image of eight half pint jars of finished black raspberry jam.

The finished jam has a soft set and offers a burst of deep, rich raspberry flavor. It’s glorious on toast, but is a really great preserve for pairing with cheese. I can imagine it with a gooey triple creme or a crumbly goat cheese. It will be my go-to this holiday season.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

Yield: 8 half pints

Classic Black Raspberry Jam

Classic Black Raspberry Jam

This simple recipe for Black Raspberry Jam uses liquid pectin to achieve a soft, spreadable set. A single batch fills eight half pint jars. It captures the deep, rich flavor that are a signature of black raspberries.

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 15 minutes
Total Time 1 hour 5 minutes


  • 3-1/2 cups crushed black raspberries (about 5 pints)
  • 1/4 cup lemon juice
  • 1 3-oz pouch Ball® RealFruit™ Liquid Pectin
  • 1/2 tsp butter or margarine, optional
  • 7 cups sugar


Visit for the instructions!


Take care not to overcook this jam. It can fo from supple and spreadable to dense and unyielding in a minute of inattention.

© Marisa McClellan
Category: jams, jellies, marmalades

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