Black Raspberry Jam

Preserving method: Water bath canning

Makes about 8 (8 oz) half-pint jars 

For an easy and delicious way to enjoy black raspberries year-round, preserve them with this recipe for Black Raspberry Jam.

You will need

• 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

Directions

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 jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to 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 when center is pressed.