Ron Wilson

Ron Wilson

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Rita's Black Raspberry Jam

Cooked black raspberry jam

I sieve some seeds out. Count on a couple more cups berries to make up the difference.

Use new flat lids so jars seal properly. The rings/bands can be reused.


2 quarts black raspberries, enough for 5 cups crushed berries

3 tablespoons lemon juice

1 box powdered pectin

7 cups sugar

8 jelly jars, 8 oz., sterilized and kept hot (Dishwasher works well)

8 two-piece lids, kept in hot, not boiling, water


If you’re sieving some berries, sieve before measuring 5 cups.

Crush berries.

Put in large pot, stir in lemon juice and pectin.

Bring to full rolling boil (a boil that can’t be stirred down) on high heat, stirring constantly.

Add sugar all at once and return to full rolling boil, then boil exactly 1 minute, stirring constantly.

Remove from heat and skim off foam.

Ladle into hot jars, filling to bottom of inside rim.

Wipe jar rims with clean, wet cloth to remove any bits of jam so that leads seal properly.

Place new flat lids on top. Screw rings/bands on tightly.

Turn upside down 5 minutes.

Place upright and let set 24 hours.

Check seal. Press down in center - If lid springs up when you release finger, jar didn’t seal.

Store unsealed jars in refrigerator for 1 month.

Store sealed jars in pantry for 1 year.

No-cook black raspberry jam

Suitable plastic/glass jars and used lids can be used.


1-1/2 quarts room temperature berries, enough for 3 cups crushed berries

2 tablespoons lemon juice

5-1/4 cups sugar

1 cup water

1 box powdered pectin

6 containers and lids 


Place crushed fruit, juice and sugar in bowl and mix. Let stand 10 minutes.

Whisk water and pectin in pan. Bring to boil and boil 1 minute, stirring constantly, then stir into fruit mixture. Stir for 2 more minutes. Some sugar crystals will remain.

Ladle into containers and wipe rims with clean, wet cloth.

Seal and let set on counter for 24 hours.

Store in refrigerator for 1 month, or freezer 6 months.


Frozen berries work well.

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