Wild black raspberry bushes are taking over our back yard. They are pokey with thorns and usually grow with poison ivy tucked in around them. But, oh my goodness, they are delicious. Here is how I make my Black Raspberry Jam.
To prepare or sterilize jars, I preheat my oven to 200 then turn
it off. Then I bring a saucepan of water to a
full boil. In batches, I place washed jars in the boiling water and boil for 3
minutes; remove the jars from the pan with tongs and place them on a
paper towel lined cookie sheet to drain. Then I place the sterile jars in oven to
keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.
If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.
Black Raspberry Jam
makes 8-9 cups or half pint jelly jars
5 cups of cleaned, washed, crushed and *sieved black raspberries
*to remove some seeds, sieve or use a food mill on half of the pulp
1 package pectin
1 tsp margarine
6 1/2 cups of sugar
pectin, margarine and prepared fruit in pan and bring to a full boil on
high heat while stirring. Add sugar and stirring constantly, return to
a full rolling boil and boil 1 minute. Remove from heat, skim the
foam, then ladle jam into jars within 1/8 inch of tops. Wipe jar rims
and threads then place lids and rings on jars and tighten. Process in
water bath canner or pressure cooker.
Pressure cook at 6 pounds for 7 minutes.
Sure Jell) In a water bath canner: fill with water half way and bring
to a simmer. Place jars on elevated rack in canner. Lower rack into
canner. Water must cover jars by 1 to 2 inches; add boiling water if
needed. Cover; bring water to a gentle boil. Process jam for 10
minutes. (adjust processing time for high altitude if needed)
stand at room temperature for 24 hours. Store unopened jams in a cool,
dry, dark place up to 1 year. Refrigerate opened jam up to 3 weeks.