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Black Raspberry Jam
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- #76508
If you're wondering whether homemade jam is worth the effort, the very first piece of toast will convince you that it is. You can use this black raspberry variety for more than just breakfast, though. How about for topping a melty brie grilled cheese?
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
3 comments
ingredients
4 cups black raspberries
2 tablespoons lemon juice
1 package powdered fruit pectin
1 1/2 cup honey
directions
Mix the black raspberries, lemon juice and pectin in a heavy-bottomed, stainless-steel pot. Bring to a boil over high heat. Stir in the honey. Return to a boil and stir slowly for 10 to 12 minutes.
The mixture will resemble a thick syrup when done.
Let cool, then pour into a storage container, cover and refrigerate.
added by
jenifersrecipes
nutrition data
29 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Will be trying this recipe soon. Sounds perfect for black raspberries, a favorite of mine. I expect the jam will turn out well following the instructions.
I've been looking up jam recipes. Most require a boiling water canner or some other way to heat and sterilize the jam once it's in the jars. I'm just wondering how well this one keeps without that step? I'm looking for longer term storage.
I'd like to try to double this recipe and put the jam up in regular sterilized jelly jars. Anyone had any success or failures trying this?
July 20, 2008
Up to 12 half pints...they are great. Even better a little warm. I used wild Maine black berries, took a little time to gather them but well worth it.