Blackberry Jam Without Pectin

Blackberry Jam
Sam Jones/Quinn Brein


4 cups fresh blackberries (remove stems, wash)
1 cup white sugar (granulated)
Optional: 1 tbsp lemon juice


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.


4 pints

Preparation Time

30 Minutes

Total Time

90 Minutes

Reader Comments

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In a boiling-water bath, jars

The Editors's picture

In a boiling-water bath, jars of food (in this case, jam) are completely covered with boiling water and heated for a specific amount of time. This method is used to safely can tomatoes, fruit, jams, jellies, and pickles with high acid content.

If all jam will be used

If all jam will be used within the next few weeks (giving to family) is water bath needed?

They'll be fine as long as

The Editors's picture

They'll be fine as long as you sterilize the jars, fill them while hot, and make sure that the lids seal properly.

I have tons of blackberries

I have tons of blackberries and have been looking for a good jam recipe and this one looks like it might be the one.