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–+ servings
blackberry jam in a mason jar.
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5 from 1 vote

Blackberry Jam (Without Pectin)

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.
Cook Time30 minutes
Cooling Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings (¾ cup or 225 grams)
Calories: 56kcal
Author: Jessica Mode

Equipment

Ingredients

  • 1 ½ cups blackberries
  • ¾ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon lemon juice
US Customary - Metric

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.

Video

Notes

Storage: Store the blackberry jam in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 2 months.
Prevent crystallization: As the jam cooks, dip a pastry brush in cold water and brush down the sides of the saucepan to help prevent sugar crystals from forming.
Don't overcook the jam: Blackberry jam will continue to thicken as it cools. Use the cold plate test to know when it's ready to come off the heat.
 

Nutrition

Serving: 1serving | Calories: 56kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 13g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.1mg
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