This super-easy Blackberry Jam recipe has so much flavor and it’s not too sweet! Plus, no special equipment nor ingredients are necessary for our no-fuss jam.
Blackberries are naturally high in pectin, so it’s fine to make blackberry jam with no added pectin.
You’ll love this fruit-forward jam that’s full of pungent berry flavor.
- Because this jam isn’t canned, it must be stored in the refrigerator or freezer. It will last several weeks in the fridge, but can be frozen for up to three months.
- It takes longer to cook the berries down than for those recipes adding a ton of sugar and a package of pectin. There’s a lot of tending/stirring but it’s worth it!
- This is a low-sugar version. For conventional jam, add equal parts sugar and fruit by weight and follow the same instructions. The jam will set faster and the yield will be much higher but the taste will be candy-sweet.
- Do not double a jelly or jam recipe. For some reason, this affects the setting. Cook in small batches.
- There’s nothing wrong with pectin; some people just don’t have it on hand for the spontaneous jam-making session; others don’t like the “jello-like” texture. Jam made without pectin is a little softer and looser than jam made with pectin; we like this farm-style jam.
- The lemon juice is optional and not necessary; it brings out the flavor of the berries.
- If your blackberry jam doesn’t gel, then you didn’t cook it long enough. Be patient and turn the heat down as it starts to gel to prevent scorching. (We use a cast iron heat diffuser & very low heat to prevent burning.)
In a large saucepan, lightly crush berries until soft. You can use a potato masher. This releases moisture from the berries.
Optional: Pass through a food mill (or a sieve) to remove the seeds. Blackberry seeds can be quite hard. We like to leave some seeds (or it becomes jelly, not jam!).
In sauce pan, mix together mashed berries and sugar.
Bring entire berry mix to a boil over medium heat, stirring occasionally, until jam is thickened and reaches gel stage, about 20 minutes.
(Test for gel stage. Put a little jam on a frozen plate or spoon. Wait a few seconds for it to cool. Gently push your finger towards the jam. If it smushes a bit and doesn’t fill in, it’s done.)
Stir in lemon juice (optional).
Pour jam into sterilized canning jars, leaving ¼ inch headspace.
Put caps on an cool completely before moving the jam to the fridge.
Store in the refrigerator.