We’re firm believers that sometimes going back to the basics makes for the best recipes. This is especially true of our Black Raspberry Jam, introduced in 2002. In fact, it was the winner of the “Outstanding Jam/Preserve” category at the International Fancy Food Show that same year.
Commonly confused for blackberries, the two berries look very similar, but are very different. The easiest way to tell the difference between the two berries is by looking at the core, where the stem attaches to the berry. Blackberries have a white core and black raspberries are simply hollow, similar to regular raspberries. Black raspberries also have smaller, “fuzz” covered cells that make up the berry, whereas blackberries have larger cells. You can also tell the difference by looking at the shine element of the berry – blackberries almost appear “shiny” and black raspberries are more “dull” in appearance.
Black raspberries are generally less tart than blackberries, which make them tastier for eating fresh. They also contain less sugar, so they are less sweet than blackberries. Black raspberries are also considered to be one of the healthiest berries on the planet since they are low in sugar and high in fiber. They contain three times the amount of antioxidants found in blackberries.
To create the perfect Black Raspberry Jam, we kept our ingredients simple – ripened black raspberries, bursting with juicy flavor, sugar and lemon juice. “It’s slightly sweet with a bit of a floral note,” says Michele Cole, Product Developer. We think it is truly exceptional and enjoy it on toast, scones or breakfast breads. It’s also delicious used to complement roasted chicken or pork! One of our favorite ways to use Black Raspberry Jam is in our classic Thumbprint Jam Cookies. Check out the recipe below!
Thumbprint Jam Cookies
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg, plus 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup walnuts, very finely chopped
- 1/3 cup Stonewall Kitchen Black Raspberry Jam
- Cream butter using a mixer fitted with a paddle attachment on medium speed. Add sugar and beat until smooth. Add the egg, egg yolk and vanilla one at a time. Mix until incorporated.
- Combine flour, salt and ground walnuts in a separate bowl and whisk until uniform. Slowly add flour mixture to the butter. Mix until dough pulls away from the side of the bowl. Knead a few times and chill dough 1 hour.
- Preheat oven to 350°F and lightly grease a cookie sheet or line with parchment paper.
- Roll dough into 1-inch balls. Place on prepared cookie sheet, 2-inches apart.
- Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with a generous 1/4 teaspoon jam.
- Bake until edges are golden brown, about 14-15 minutes. Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.