For daily wit & wisdom, get the Almanac newsletter.

Refrigerator or Freezer Blackberry Jam

Blackberry Jam
Image Credit:
Sam Jones/Vaughn Communications
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
Yield
Makes 2 6-ounce jars.
Category
Fruit
Course
Other
Preparation Method
Cook

Capture the taste of summer! 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 in 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

  1. In a saucepan, mix together mashed berries, sugar, and lemon juice. 
  2. Bring the entire berry mix to a boil over medium heat, stirring occasionally, until the jam is thickened and reaches the gel stage, about 20 minutes. 
  3. 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).
  4. Ladle the hot jam into the hot canning jars, leaving ¼ inch headspace. 
  5. Clean the rims and put caps on after the jam has cooled, and you can handle the jars. Allow the jam to cool completely before moving the jam to the fridge or freezer.
  6. Store in the refrigerator for 1-2 weeks or freeze for up to 6 months

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana.

Read more from Catherine Boeckmann
Guides

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Thomas</span> Sat, 08/05/2017 - 01:16
I need as much help as I can here. I want to learn how to make blackberry jam. I have never canned anything in my life. In this article it says "Pour into hot sterilized canning jars (leaving headspace), seal, and process for 20 minutes." What does "process" mean here?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 08/07/2017 - 11:33

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.

 <span>Connie</span> Sat, 07/15/2017 - 15:44
what is the benefit of pressure cooking? I'm new at canning and bought a really nice pressure cooker, but a lot of the recipes i'm seeing don't call for pressure cookers? thanks!
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 07/17/2017 - 16:45

There are two techniques typically used for home canning: boiling-water bath canning and pressure canning. For pickles, onions, and carrots, use the pressure canning method. 

 <span>Eileen Atkinson</span> Mon, 06/19/2017 - 20:12
What about blueberries? How would I use them?
<span>Barbara Dean</span> Mon, 06/19/2017 - 08:45
Can I freeze the jam?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 06/20/2017 - 09:15

Yes! Your homemade jam can be frozen for up to 1 year.

 <span>Daryl Kozden</span> Thu, 05/11/2017 - 17:51
My berries and sugar is liquidity. Is it normal?
<span>Susan Or Tony Tari</span> Mon, 08/15/2016 - 21:31
1. can i use less sugar ? about 4 cups? 2. Does it not need pectin or lemon juice?