Black Raspberry Preserves, from Preserving by the Pint by Marisa McClellan.

Ingredients

1 pint black raspberries
2/3 cup granulated sugar
1 teaspoon lemon juice

Directions

Prepare a boiling water bath and prep lids and jars.
Tumble the black raspberries into a bowl and mash with a fork.
Add the sugar and lemon juice, stir to combine and let macerate for 10 minutes.
Cook by scraping the fruit into a skillet or saucepan and place over medium-high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 6 to 8 minutes. It's done when you pull a spatula through the preserves and it doesn't immediately rush in to fill the space cleared.
Remove from heat and funnel into prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in boiling water bath for 10 minutes.

Yield: 2 quarter-pint jars. Except I had 3 cups of black raspberries, so I got 3 quarter-pint jars by making the recipe half again, and still had enough left over for 4 oz of fridge jam. That's all right, I'll eat it on waffles tomorrow.

The author of my cookbook suggest this recipe would work for any delicate, expensive berry -- red raspberries, blackberries, salmonberries, etc. I'll keep an eye out next week for more wineberries -- and very occasionally mulberries show up -- and try it again.
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