The black raspberries are ripening all over our farm these days. This morning I got up early and picked all the ripe black berries. I wasn’t sure if I’d have enough to make jam but there were more than enough with plenty left over to ripen in the next few days. I found this recipe on marthastewart.com.
It looked easy enough so I got to work boiling away my jars and mixing up the berries and sugar. I always put less sugar than recipes call for just because I don’t like thinking about how much sugar there is in the jam when I’m eating it.
I used a food mill to strain out the seeds.
Two and a quarter pounds of berries:
Sterilizing the jars:
Jam bubbling away:
Sterilizing the filled jars:
The jam came out delicious!
Wow! That’s a lot of raspberries. We have a nice stand of canes, but you can really only get a palmfull at a time, so not nearly enough to do anything with them. I’m jealous! I’d love to make some homemade jam this year!