One of the things I remember loving most about summer was getting a pail and picking black raspberries all afternoon along the park fence behind my parents house. We would come home with nearly empty buckets, purple faces and fingers and often a stomach ache. When we did manage to discipline ourselves enough to bring home an abundance of berries, it was because we knew the splendor of my mom’s homemade black raspberry jam. We spent a summer morning in the quiet hills of the berry patch at Hencle’s Berry Patch in Baldwinsville picking early black raspberries. If you’ve never had a black raspberry, not to be confused with a blackberry…or a red raspberry, they have a distinctly different and delicious flavor. We don’t eat much sugar at our household, but we decided to use this recipe which has only 3 ingredients, if you decide to use the lemon juice as suggested by some reviewers. We ended up using a cup less sugar and it still came out great. We also opted to just do a refrigerator jam, rather than canning it, since we knew it wouldn’t last long. Boy is it delicious on a peanut butter and jelly sandwich. Not exactly as I remember, but pretty close.