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And with all those berries comes one of the best things I’ve ever made, jam. Last year I made this jam and only made about 6 small jelly jars worth and ran out quickly. This year I made as much as I could. If you have access to wild raspberries and want to try canning, this is a great recipe to try! This one comes from Ball. Recipe here


Preserving Method: Water bath Canning

Makes about 8 (8 oz) half pints

You Will Need


  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  3. ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
  4. LADLE hot Black Raspberry Jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.



-Prepare your berries by mashing them with a potato masher in a bowl (probably the most fun part)

-If you don’t have liquid pectin on hand you can supplement with the powder. Here are instructions on how to do that:

1 pouch of liquid pectin = 2 Tablespoons of powder pectin. However, you must change when the sugar and pectin are added. Combine powder pectin with the fruit and juice at the beginning of the recipe but do not add the sugar at the same time. Bring fruit and pectin to full boil for 1 minute then add the sugar and continue to hard boil.