Whether you have fresh, summer blackberries or a bag of frozen ones, this blackberry jam without pectin is one of my favorite things to spread on a thick slice of sourdough bread or a toasted bagel.
Quick Look: Blackberry Jam (Without Pectin)
- Servings: About 12 servings - the perfect small batch!
- Kitchen Timing: Only 30 minutes of active cooking time
- Flavor Profile: Sweet with a hint of tartness - If you have any leftover blackberries, try my blackberry skillet crisp.
- Leftover Tips: Blackberry jam will last about 2 weeks in the fridge, or 2 months in the freezer.
- Skill Level: Beginner
- What You'll Learn: The important techniques for making jam from scratch, just like I learned in culinary school.
- Why You'll Love This Recipe: No expensive pectin needed! Plus, once you master this berry jam, you can make others like raspberry jam without pectin or cranberry jam.
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I have to admit, I've been making jar after jar of jam all summer long! I'm going to be so sad when the delicious summer blackberries are gone.
But thankfully, this blackberry jam recipe is super versatile and can be made with fresh blackberries or frozen ones.
So, even if you don't fill your freezer up with jars of homemade blackberry jam before the winter, you can still find a way to get your jam fix!
If you want to keep learning and improving your baking skills, join my 10 secrets to becoming a better baker guide.
Ingredients You Need
- Blackberries: I love using fresh blackberries (bonus points if they're from your garden). However, this recipe also works great with frozen blackberries.
- Granulated sugar: The sugar will help balance the tartness of the blackberries, and create the proper texture.
- Water: Always add a bit of water to prevent the fruit from burning as it cooks.
- Lemon juice: Feel free to substitute with lime juice or orange juice.
Check out the recipe card below for the exact measurements.
How To Make Blackberry Jam (Without Pectin)
Step 1: Heat the blackberries, granulated sugar, water, and lemon juice in a saucepan over medium-high heat just until the mixture comes to a boil.
Step 2: Then reduce the heat to medium and allow the jam to continue cooking, stirring often, until the fruit thickens.
Step 3: You'll know the jam is done cooking by checking with the cold plate test. This is something I learned in culinary school. Add a small spoonful of jam to a chilled plate. If the jam thickens (as pictured), the jam is done cooking. If liquid runs from the jam, continue cooking and test again.
Step 4: After it's done cooking, immediately transfer the jam to a bowl or jar and refrigerate for 1 hour. The jam will continue to thicken as it cools.
Expert Tips
- Storage: Keep the jam in an airtight container or jar in the refrigerator for up to 1 - 2 weeks. You can also freeze it for up to 2 months.
- To prevent sugar crystals from forming in the jam, dip a pastry brush in cold water and brush down any sugar that gets stuck to the sides of the saucepan as the jam cooks.
- If you notice any foam forming on top of the jam, simply skim it off with a spoon. It doesn't affect the taste, so this is an optional step if you want a really nice presentation.
FAQs for Blackberry Jam
No, this recipe has not been specifically formulated for canning. You can store the jam in the fridge or freezer.
Remember, the jam will continue to thicken as it cools. It's best use the cold plate test to tell when your jam is done cooking. If the jam is cooked for too long, it can become too thick once cooled.
If you notice the jam is still thin after testing with a cold plate, just keep cooking it. Once the jam stiffens on the cold plate (as pictured above), the jam is done.
More Jam Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Blackberry Jam (Without Pectin)
Equipment
- medium sized saucepan
- spoon
- chilled plate
Ingredients
- 1 ½ cups blackberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat blackberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Jessica
I usually love raspberry jam, but this might be my new favorite!