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Black Raspberry Preserves

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"Although my home state of Oregon is responsible for the bulk of the black raspberry production in the United States, I didn't discover them until I moved to Pennsylvania. Also known as black caps, they are much beloved around these parts and are believed by many to make superior pies and preserves. Because they're quite rare, they can also be shockingly expensive. To help cushion the financial blow, I tend to preserve them in truly tiny batches and consider myself lucky to have them at all."

List of Ingredients

â—¦ 1 pint black raspberries (about 12 ounces)
â—¦ â…” cup granulated sugar
â—¦ 1 teaspoon freshly squeezed lemon juice


Recipe

Prepare a boiling water bath and two quarter-pint (4-ounce) jars. Place two lids in a small saucepan of water and bring to a gentle simmer.

Tumble the black raspberries into a small bowl and mash them with a fork. Add the sugar and lemon juice and stir to combine. Let the fruit sit for a few minutes, until the sugar begins to dissolve.

To cook, scrape the fruit into a large skillet and place over medium-high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 5 to 8 minutes. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.

Remove the jam from the heat and funnel into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes 2 (quarter-pint) jars



• Note:
This very basic jam recipe can be used for nearly any costly, precious berry. Try it with red raspberries, blackberries, salmonberries, or olallieberries, minding the ratios.