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Flavorful Black Raspberry Jam Recipe with Zesty Lemon Twist Easy Homemade

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A quick and easy homemade black raspberry jam with a bright lemon twist, perfect for spreading on toast or gifting. This jam combines rich berry flavor with zesty citrus for a balanced, delicious taste.

Ingredients

Scale
  • 4 cups (about 600g) black raspberries, fresh or frozen
  • 3 cups (600g) granulated sugar
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 package (1.75 oz / 50g) fruit pectin (e.g., Ball RealFruit Pectin)
  • 1/4 cup (60ml) water

Instructions

  1. Rinse 4 cups (about 600g) of black raspberries gently under cold water and drain well. If frozen, thaw overnight in the fridge and drain any excess liquid to avoid watery jam.
  2. Place the berries in a large heavy-bottomed pot and lightly crush them with a potato masher or the back of a spoon to release some juice but keep some chunks for texture.
  3. Stir in 1/4 cup (60ml) fresh lemon juice and 1 teaspoon finely grated lemon zest. Add 3 cups (600g) granulated sugar and mix well to combine.
  4. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Reduce heat slightly to maintain a steady, rolling boil.
  5. Dissolve 1 package (1.75 oz / 50g) of fruit pectin in 1/4 cup (60ml) cold water, stirring until smooth.
  6. Pour the dissolved pectin into the boiling berry-sugar mixture. Stir vigorously and bring to a full boil that cannot be stirred down. Boil for exactly 1 minute, stirring constantly to prevent scorching.
  7. Test the jam set by placing a small spoonful on a chilled plate and running your finger through it. If it wrinkles and holds its shape, it’s done. If not, continue boiling for another 30 seconds and test again.
  8. Remove the pot from heat and skim off any foam. Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch (0.6 cm) headspace. Wipe rims clean and seal with lids.
  9. Let jars cool to room temperature on a towel or rack. Store in the fridge for up to 3 weeks for short-term use or process jars in a boiling water bath for 10 minutes for longer storage.

Notes

Stir often during boiling to avoid burning, especially near the end. Use the chilled plate test to check jam set. For seedless jam, strain through a food mill or fine mesh strainer. Frozen berries should be thawed and drained to avoid watery jam. For longer storage, process jars in a boiling water bath for 10 minutes.

Nutrition

Keywords: black raspberry jam, homemade jam, lemon twist jam, easy jam recipe, fruit preserves, breakfast spread, gift jam

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