Photo Credit
Sam Jones/Quinn Brein
This super-easy Blackberry Jam recipe has so much flavor and it’s not too sweet! Plus, no special equipment or 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.
Notes:
- Because this jam isn’t processed, 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 down the berries than for those recipes with added sugar and a package of pectin. There’s a lot of 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 the recipe; it affects the gelling time. Prepare and cook in small batches.
- There’s nothing wrong with pectin. Some people don’t have it on hand for a 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.
- Lemon juice helps jam gel but with certain berries that are high pectin, it is 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
Ingredients
4 cups fresh blackberries (remove stems, wash)
1 cup white sugar (granulated)
Optional: 1 tbsp lemon juice
Instructions
- In sauce pan, mix together mashed berries, sugar and lemon juice.
- Bring entire berry mix to a boil over medium heat, stirring occasionally, until jam is thickened and reaches gel stage, about 20 minutes.
- Prepare your canning jars by heating them in a pot of simmering water (180°F). Keep them hot until ready to use or wash and dry Ball® plastic jam and jelly jars (8 oz).
- Ladle the hot jam into the hot canning jars leaving ¼ inch headspace.
- Clean the rims and put caps on after jam has cooled, and you can handle the jars. Allow the jam to cool completely before moving the jam to the fridge or freezer
- Store in the refrigerator for 1-2 weeks or freeze for up to 6 months
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Vinegars
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
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I enjoy the comments from seasoned canners as well as questions from people who are new to learning how to enjoy their fruits and berries year round. Your advice is patient and helpful for everyone. I remember long ago when I didn't know what a food mill was.
The notes say the jam can be frozen for up to 3 months at the top and then for up to 6 months at the end.
Which is correct? I want to try making this.
I think there's an error here; 4 cups of fruit and 1 cup of sugar cannot possibly make 4 pints of jam. A pint is 2 cups hence 4 would be 8 cups of jam. I believe that you mean it makes 4 CUPS of jam. But wouldn't it be great if the fruit doubled in volume? LOL!
Hi, Denise. Thanks for your feedback. You’re right about the yield being off. This recipe will make about two 6-ounce jars of jam.
My boysenberry seems to be very tart. Is there a way to get them to be sweeter?
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