With this recipe you can make preserves or a jam. I prefer less seeds in mine so I run my berries through a food mill to extract the juice and eliminate a good portion of the seeds. The premise of this recipe is that you can use whatever berries you have. If you only have one pound of berries then use 1/2 a pound of sugar and 1/2 ounce of lemon juice.
I like bigger batches so I try to get at least 4 pounds of juice each time I make this.
Black Raspberry Jam
4 lbs of washed and sorted berries (or 4 lbs extracted juice)
2 lbs of sugar (white or pure cane)
2 oz of freshly squeezed lemon juice
Bring ingredients to a boil. Continue boiling. Stir to prevent sticking and scorching. Cook down until jam thickens and passes the spoon test. Take a cold spoon dip into the jam hold it about 12 inches above the pot. Tip it and if the jam is jelled it will side off the spoon in a glob rather than dripping.
Ladle into hot canning jars. Top with lids and rings. Process in a hot water bath ten minutes. Yield 4 pints + 1 half pint