make delicious jam that goes great on toast, bagels or anything else onto which you like to put jam. You can juice black raspberries yourself to make and store your own black raspberry jam. The jelly will be free of preservatives and other additives that commercial factories add so it will be healthier.
Instructions
1. Add 4 cups of black raspberries, 2 tbsp. lemon juice, 1/4 cup water and 2 cups of sugar into a pot and place it on the stove. Turn the heat on the stove to medium high so that the raspberries can soften. Once the ingredients and berries have reached a liquid consistency, lower the heat and simmer it for five minutes. Afterward, turn the heat off.
2. Put a large bowl onto a table and hold a fine mesh strainer over it. You may need to have some assistance to pour the pot of raspberries into the strainer. The juice from the raspberries will be extracted into the bowl. Pour the juices back into the pot on the stove.
3. Gather together four to five layers of cheesecloth and set it inside the bowl. Pour the raspberries into the bowl and wrap the cheesecloth around the raspberry pulp so that you have a ball. Squeeze the ball so any juice left will fall into the bowl.
4. Push and massage the cheesecloth so that you push the raspberry pulp out, while keeping the seeds inside the cheesecloth. Scrape the pulp off of the outside of the cheesecloth and add it to the bowl. Throw the cheesecloth with seeds in it away.
5. Pour the raspberry juice from the bowl into the pot on the stove. Bring the contents to a boil for a minute and stir it continuously so that it doesn't burn. Add the pectin and the 1 1/2 cups of honey. Continue boiling the mixture for .
6. Use a mesh strainer to skim the top of the boiling mixture to capture any seeds of foam.
7. Allow the jam to cool and put into a plastic container with lid or a plastic bag. Store it in the refrigerator or freeze it. Use the jam within two weeks.
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