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About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is the second time I've made this jam using berries I bought from a neighbor who calls them Columbia Berries. Growing up in west central NY state, black raspberries were simply known as "purpleberries". The jam turned out great. I was afraid the lemon juice would alter the berry flavor but it didn't. I did press half of the berries through a fine mesh sieve to remove some seeds. Oddly enough, I only needed 1-1/2 quarts (3 pints) of berries to get the 3-1/2 cups crushed for the recipe, not the 2-1/2 quarts that the recipe suggests would be needed (the pints were brimming full however). Try this recipe and I'm sure you won't be disappointed.