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Seedless Black Raspberry Jam

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"The concentrated essence of wild black raspberries in this jam recalls the cool, damp air trapped in wooded raspberry thickets on hot afternoons in early July."

List of Ingredients

â—¦ 4 pints black raspberries (2 ½ pounds)
â—¦ ½ cup water
â—¦ 2 tablespoons fresh lemon juice
â—¦ 3 ½ cups sugar


Recipe

Rinse berries and combine with water in a heavy, nonreactive 5-quart pan. Cover and bring to a simmer. Simmer, partially covered, for 10 minutes. Use a food mill fitted with the disk with the smallest openings to separate the juices and pulp from the seeds. The result will measure 3 ½ cups. If there is less, add water to measure that amount. If there is more, increase sugar called for to equal the same volume as the fruit pulp.

Pour the black raspberry pulp and the lemon juice into a clean 5-quart pan. Return to the simmer, and begin adding sugar ½ cup at a time, allowing the juices to return to the simmer before adding more. Stir the pan each time you add sugar to prevent the pulp from sticking to the bottom. Cook over medium-high heat, now stirring every minute, until jam reaches 216° to 218° F. This should happen in 5 to 7 minutes. The preserves will be quite thick.

Fill hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Vacuum seal by briefly inverting the jars, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups