Black Raspberry Jam

While I was in Sicily, my uncle gave me some of these delicious wild black raspberries.

They were so nice that I could not resist the urge of making a nice jam with them!

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time35 Minutes
  • Servingmakes 4 jars of 225g each
  • Cooking methodStove
  • CuisineItalian


  • 1 kgblack raspberries
  • 300 gdark muscovado brown sugar
  • 1/2lemon (with edible peel)


  1. – wash and rinse well the berries;

    – transfer them into a large pot with high sides;

    – add the sugar, the juice of the half a lemon and its peel too;

    – mix well, then put the pot on the stove and set the heat to medium;

    – bring to boil;

    – set the heat to medium/low and continue cooking for at least 20 minutes;

    – stir often to make sure that the berries will not stick to the bottom of the pot;

    – grossly crush the fruit while you stir the jam;

    – remove the pot from the stove and pour the jam into sterilized jars;

    – close the lids and put the jars upside down;

    – don’t touch the jars until they will be completely cold;

    – after, to verify if the jars sealed well, press on the lid: it should not click;

    – sealed jars can be stored up till 6 months

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