The phenomenal taste and color of back raspberries sweetened with honey in a tasty Black Raspberry Jam. Black raspberries have been used to make wine, jams, jellies, pies and even black raspberry topping sauce.
4 cups black raspberries
2 tablespoons lemon juice
1 package powdered fruit pectin
1-1/2 cup honey
Mix the black raspberries, lemon juice and pectin in a heavy-bottomed, stainless-steel pot. Bring to a boil over high heat. Stir in the honey.
Return to a boil and stir slowly for 10 to 12 minutes. The mixture will resemble a thick syrup when done.
Let cool, then pour into a storage container, cover and refrigerate.
Recipe makes 2 pints.
Serving size: 1 tablespoon
Calories: 32; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 2mg; Carbohydrates: 9g Protein: 0g; Fiber: 0g
Variation: Easy Raspberry Jam
3 cups raspberries
3 cups sugar
Mash berries in a saucepan and stir in sugar. Bring to a boil and boil for 3 minutes. Remove from heat and beat with a wire whip or mixer for 6 minutes. Pour into jars and allow to cool. If not canning, keep stored in refrigerator. *NOTE: Can also use this recipe for Easy Strawberry Jam.
4 cups blackberry juice
(takes about 2-1/2 quart boxes blackberries and 3/4 cup water)
3 cups sugar
To prepare juice: Select about 1/4 under-ripe and 3/4 ripe berries. Sort and wash; remove any stems or caps. Crush the berries; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice.
To make jelly: Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal. Makes about 5 six-ounce glasses.
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