This super-easy blackberry jam recipe contains just two ingredients—and no pectin. It’s the kind of jam that you will want to eat it right out of the jar! Anyone can do it! Spread on warm toast or serve as an ice cream topping.
For our readers who don’t want to use sugar, you could try substituting with honey (⅞ cup honey for every cup of sugar), but it will take longer to set and also will have a honey flavor. Let us know how it goes!
In a large soup pot over low heat, crush berries until soft.
Pass through a food mill to remove seeds. Return to pot and stir in sugar. Bring to a slow boil, stirring often, until sugar dissolves.
Raise heat to high and cook, stirring often, until mixture reaches 220º on a candy thermometer.
Pour into hot sterilized canning jars (leaving headspace), seal, and process for 20 minutes.