Black Raspberry Jam

We been hitting our local farm as much as possible this summer. With the pandemic still going strong in the U.S. everyone has been getting out, so we've been showing up to the farm the second they open to avoid all the families needing something to do. For once we made it on time for black raspberries and my goodness they do not disappoint! Last year I made Black Raspberry Ice Cream and it may have been my all time favorite ice cream I have ever made! This year I did the same and also was able to make this awesome jam that won't last long (we've already wiped out half the jar)! To me, black raspberries don't taste like raspberries, there's a deeper, more subtle flavor that's incredible. It tends to be a little more tart, but incredibly rewarding. Perfect on any pastry or even in your glass of bubbly for a fun kir, you'll thank me later. Cheers!

Ingredients:

1 cup black raspberries (or 1 cup of red raspberries if you prefer)

1/3 cup granulated sugar

1/4 cup water

Directions:

1. In a medium saucepan on medium heat add all of your ingredients. Let your ingredients come to a boil

2. Once boiling, reduce to a simmer for 15-20 minutes until the raspberries break up and start to become thick. Make sure to stir every few minutes

3. Once mixture has come to the thickness you desire, remove from heat and let sit until cool

4. If you prefer to have a seedless jam, strain your mixture through a fine sieve

5. Place jam in a canning jar and consume within a few weeks