How long does homemade black raspberry jam or jelly last?

Up to 12 months if sealed properly. Refrigerate after opening.

Can I reduce the sugar?

Yes, but use low-sugar pectin or risk runny results. Alternatively, try honey—just note it alters the flavor.

Do I need a water bath canner?

For long-term shelf storage, yes. If you’re storing in the fridge and using quickly, it’s optional.

Can I mix other berries in?

Absolutely! Black raspberries pair well with blueberries, cherries, or even mulberries. For fun, try blending flavors like we do in our no-churn mulberry ice cream .

Can You Mix Jam and Jelly in One Recipe?

Technically no—but you can layer them. Fill a jar with jam halfway, let it cool, then spoon in jelly. It creates a visual and textural contrast that’s fantastic on cheese boards or desserts.

Black Raspberry Jam & Jelly Duo: Sweet, Silky Spread You’ll Love

Description

Two classic ways to preserve black raspberries: a chunky jam and a silky jelly, both bursting with berry flavor.

Ingredients

4 cups black raspberries (fresh or thawed)
3 cups granulated sugar (divided)
2 tbsp lemon juice
1 packet powdered pectin (jam)
Cheesecloth or jelly bag (jelly)
Sterilized jars with lids

Instructions

For jam: mash berries, mix with lemon juice and pectin, bring to a boil.
Add 1.5 cups sugar, boil hard for 1 minute, remove from heat.
Ladle into jars and seal.
For jelly: simmer mashed berries, strain overnight.
Heat juice with 1.5 cups sugar and pectin, boil to 220°F.
Pour into jars and seal tightly.

Notes

Store sealed jars in a cool, dark place. Refrigerate after opening. Use within 3 weeks.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tbsp
Calories: 40
Sugar: 9g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: black raspberry jam, jelly, homemade, fruit preserve