Easy Black Raspberry Jam–No Sugar, No Pectin

I love, love, LOVE this time of the year. Mainly because the weather is HOT and food is fresh. Every summer I take the kids fruit picking. We go several times throughout the summer to pick various fruits. Last week we picked black raspberries (which is NOT the same as a blackberry, I learned). I used the majority to make jam. Who doesnt like homemade jam? I’ve become quite good at perfecting jam without using pectin and a ton of sugar. Plus it cooks in your crock pot, making easy work for you! In the recipe that follows, you can adjust the amount of honey you use based on the sweetness of your berries and to accomodate your individual tastes.

Printable Recipe HERE
Easy Black Raspberry Jam–No Sugar, No Pectin

Easy Black Raspberry Jam–No Sugar, No Pectin

Makes about 4, 8oz jars

Ingredients:

3-4 cups of fresh black raspberries
2 tablespoons of lemon juice
1/4 C Raw Honey (or more to taste)

To make jam:

Place berries and lemon juice into your crock pot.
Cook on HIGH for 1 hour
After the 1 hour, take lid off and mash up your berries.
Add honey and mix
Turn the crock pot down to LOW and cook for 2 more hours with the lid ajar to allow steam to escape. This will helps to thicken your jam
After the 2 hours, taste your jam to insure it is sweetend to taste. If not add more honey, in small quantities, until desired sweetness is achieved. Mix well
Place jam into your prepped jars, leaving room at the top for expansion.
Leave lids off jars until jam has cooled
Once jam is cooled, go ahead and put on the lids and place in freezer. The jam will keep about 1 year in the freezer and about 10 days in the fridge.

Easy Black Raspberry Jam–No Sugar, No Pectin

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