How to Make:

Pam's Seedless Black Raspberry Jam

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  • 4 cups seedless crushed black raspberry juice
  • 6-1/2 cups sugar
  • 1/2 tsp. butter
  • 1/4 cup lemon juice
  • 1 pouch CERTO Fruit Pectin

Seedless Black Raspberry Jam

black raspberries

Measure exactly 4 cups prepared juice into 8-qt. saucepot.

Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars upside down on a towel for 5 minutes. Turn right side up and allow to cool completely.

I prefer CERTO brand pectin.  I have used other brands and the jelly has not had as nice a set as when I use CERTO.

This recipe makes 6-8 jars of jam. 

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