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Refrigerator or Freezer Blackberry Jam

Photo Credit
Sam Jones/Quinn Brein
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 is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
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Comments

<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/16/2016 - 11:27

The sugar is needed for the jam to gel, however, you can use less sugar. For every cup of fruit you use, you can add 3/4 cup of sugar. You don't have to use pectin. It is a natural gelling agent found in ripe fruit. Some fruit has more pectin than others. Blackberries have high pectin levels.

 <span>Ginny Tregaskis</span> Wed, 08/03/2016 - 22:10
Can you use this same recipe to make preserves instead of jam? I would assume you just wouldn't mash the berries.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 08/05/2016 - 10:57

Yes, Ginny. Not mashing the berries shouldn't be a problem.

 <span>Libby Claypool</span> Tue, 07/12/2016 - 20:45
I do not have a food mill - is there another way I could get the seeds out?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 07/13/2016 - 12:14

Hi, Libby- If you don't have a food mill, you can use a strainer and wooden spoon. Just push the berries through with the spoon as best as you can.

 <span>Sltemple</span> Mon, 07/20/2015 - 09:43
I have 4 day old blackberries, are they still good to use for jam?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 07/22/2015 - 00:10

That's a hard question to answer. The fresher, the better. Blackberries usually last up to a week, so they should be OK. Some folks believe in using a quarter of slightly underripe berries when they make jam but that's a personal preference. See how it goes! Jam is easy to make.

 <span>Holly Keck</span> Tue, 07/07/2015 - 22:25
Can you use raspberries for this recipe? Instead of blackberries
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 07/08/2015 - 13:33

Yes!

 <span>Ken Shelton</span> Fri, 06/05/2015 - 08:17
What is a food mill?