All berries have different levels of pectin and require different ingredient ratios to set well. So while you can feel free to use red raspberries, black raspberries (typically wild), or golden raspberries in this recipe, I wouldn't recommend using any other berries like a blueberry or blackberry as it hasn't been tested with those fruits. And as for frozen berries - go right ahead! Just make sure you thaw them to fridge or room temperature before you start your cooking to keep the cook time accurate.u003cbr/u003eu003cbr/u003eOn the left in the photo below you'll see blackberries which are bigger and darker. On the right are wild black raspberries which are much smaller and usually redder, and those are what you want for this recipe!u003cbr/u003eu003cbr/u003eu003cimg alt=u0022a white table with a pile of blackberries and a pile of black raspberries on it.u0022 src=u0022https://mintandmallowkitchen.com/wp-content/uploads/2021/07/Black-Raspberry-Jam-3.jpgu0022/u003e