Simple Blackberry Jam without Pectin

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Old-fashioned, homemade blackberry jam recipe with no pectin. Simple and easy to make, can it or freeze it. Delicious breakfast sweet treat!

close up jar of homemade blackberry jam with tiny wooden spoon and fresh blackberries

Blackberry jam is one of our favorite homemade jams to make and eat; my boys love jam with breakfast. While my favorite strawberry jam recipe uses pectin, this is a recipe for blackberry jam without pectin.

Actually, while blackberries can be expensive, I think it actually saves money to make homemade jam versus buying store bought. The good store bought jams without HFCS are usually really pricey, definitely more than I’d pay for a package of berries.

When I make a batch of this jam, I usually get 8 to 10 half pint jars. That’s a lot of jam for my buck.

blackberry freezer jam on toast on white plate

Speaking of berries, you can use fresh or frozen for this recipe. While picking blackberries would probably be more affordable (or maybe even free if you have your own bushes), frozen work just fine; and we all know frozen are definitely more affordable.

This recipe is actually adapted from my grandma’s recipe for Strawberry Preserves. I changed the ingredients and the instructions just a bit, but basically, it’s Grandma’s recipe, minus a few steps.

You may also love my Apple Jelly without Pectin.

blackberry jam recipe in half pint jars

Gather your ingredients for a blackberry jam recipe:

You’ll also need to prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

How to make blackberry jam without pectin:

When I found Grandma’s recipe, I was curious about the difference between blackberry jam and blackberry preserves. How Stuff Works explains the difference really well.

While normally I like to leave a few chunks in my jam (I guess it would be considered preserves then), this time I decided to purée the blackberries. Of course, be sure to wash them beforehand, especially if you’re using fresh berries.

blackberry puree in Ninja blender for blackberry jam recipe

Purée your berries, using a blender, for 2 to 3 minutes. Note: If you’re using frozen berries, you may want to let them thaw for just a bit before you try to purée them.

In a larger sauce pan (a stock pot will work best), mix together the blackberry purée and sugar. Heat on low to medium heat, and bring the mixture to a boil, stirring constantly so it doesn’t scorch.

Boil the mixture for a good 20 to 24 minutes, stirring constantly with a spatula. The sugar should all dissolve in the boiling process.

Remove the mixture from the heat, and let it set a few minutes. If you have any foam on top, you’ll want to skim that off; my foam all dissipated in the cooking process, so this step wasn’t needed.

Now a note: Your jam will seem more like syrup at this point. Please don’t be discouraged, because it’s a bit like magic from here on. 

recipe for blackberry jam setting in cake pan

Place the mixture in a cake pan, and let it stand until it cools, 3+ hours. Grandma suggests 12 hours, but I let mine sit for probably around 6-ish hours, and it was ready.

As it cools, it will begin to set and jell. Before you know it, you have the thick consistency of jam; it feels like magic, but it’s actually a combination of the natural pectin in the berries and the cooling process.

blackberry jam without pectin in half pint jar with small wooden spoon

Should you can it or make blackberry freezer jam?

At this point, you can decide if you want to can it or freeze it. Simply Rebekah has a really good explanation of the difference between cooked jam and freezer jam.

Ball also has a Canning 101 guide you may find helpful, should you decide to can your jam.

Really, it’s up to you. I decided to make blackberry freezer jam just because it’s easier.

How to freeze blackberry jam…

Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, or I like to use a really small liquid measuring cup to dip and pour. It makes the process so easy and less messy.

adding blackberry jam to jars with canning funnel

Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

And that’s really all there is to it. So simple and easy, and it tastes so good on biscuits, toast, and especially old fashioned homemade ice cream!

blackberry preserves or blackberry jam on toast for breakfast

More jam and jelly and sauce recipes you may enjoy:

Instant Pot Apple Butter

Apple Jelly without Pectin

Quick and Easy Strawberry Jam Recipe

Strawberry Sauce

Raspberry Sauce

Kitchen tools you may need to make no pectin blackberry jam:

Blender – to purée the berries.

Stock Pot – A stock pot works better than a normal sauce pan, because the jam will foam up while boiling, and you’ll need a taller pot to contain it.

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them. They work great for scraping the sides of the pan while stirring.

Cake Pan – to allow the jam to sit and cool.

8-ounce Jelly Jars – You can use smaller jars or even pint jars. I’ve found these jelly jars are just the right size for us with the amount of jam we eat in a 3-week period. If you already have jars, you may need new lids or a pack of lids and bands.

Jar Funnel – This helps to pour the jam into the jars without making a huge mess.

Ladle or Liquid Measuring Cup – to pour the jam into the jars.

Sharpie or Jar Labels – so you can label your jars and know what it is and when you made this batch of freezer jam.

easy recipe for blackberry jam in half pint jelly jars
close up jar of homemade blackberry jam with tiny wooden spoon and fresh blackberries
5 from 2 votes
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Simple Blackberry Jam without Pectin

Old-fashioned, homemade blackberry jam recipe with no pectin. Simple and easy to make, you can can it or freeze it. Delicious breakfast sweet treat!

Course Breakfast
Cuisine Breakfast/Brunch
Keyword blackberry jam
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 half pints
Calories 580 kcal
Author Mel Lockcuff

Ingredients

Instructions

  1. Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

  2. Wash and rinse your berries, especially if they’re fresh berries. Pat dry.

  3. Purée your berries, using a blender, for 2 to 3 minutes. 

  4. In a stock pot, mix together the blackberry purée and sugar. 

  5. Heat the mixture on low to medium heat, and bring it to a boil, stirring constantly with a spatula, so it doesn’t scorch.

  6. Boil the mixture for a good 20 to 24 minutes, stirring constantly. The sugar should all dissolve in the boiling process. 

  7. Remove your mixture from the heat, and let it set a few minutes. 

  8. If you have any foam on top, you’ll want to skim that off; this may or may not be necessary.

  9. Note: Your jam will seem more like syrup at this point. Please don’t be discouraged, because it works a little bit like magic from here on.

  10. Place the mixture in a cake pan, and let it stand until it cools, 3+ hours. As it cools, it will begin to set and jell.

  11.  Decide whether you want to can or freeze the jam. The following instructions are for freezing.

How to freeze blackberry jam:

  1. Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, or I like to use a really small liquid measuring cup to dip and pour. 

  2. Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. 

  3. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

  4. Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

Recipe Notes

If you’re using frozen berries, you may want to let them thaw for just a bit before you try to purée them.

Ball has a Canning 101 guide you may find helpful, should you decide to can your jam.

Nutrition Facts
Simple Blackberry Jam without Pectin
Amount Per Serving
Calories 580
% Daily Value*
Sodium 1mg0%
Carbohydrates 149g50%
Sugar 149g166%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Simple Blackberry Jam without Pectin
easy recipe for blackberry jam
Blackberry Jam without pectin on toast

15 thoughts on “Simple Blackberry Jam without Pectin”

    • Hey Christine, yes, it should definitely work with other berries. This was actually adapted from my grandmother’s strawberry preserves recipe. I think the trick is to use the same amount of sugar as you do berries.

    • Teresa, you can definitely try it. But the mixture will definitely be deeper in a jar, so I’m not sure it would set as quickly. This was something specific to my grandma’s instructions for her jam, so I just kinda went with it, and it worked. If you do put it in the jars instead, you’ll have to let us know how it went!

  1. Thanks sooooooo much for this recipe. Simple and easy and only 2 ingredients. I used different berries and it tastes soooo good. I used less sugar simply because i only had 4 cups in the cane sugar bag i bought, but with the mix i used i think 6 cups wolff have been too much sugar. Hoping it “boiled” enough. It did thicken as it cooled, but not sure how much it was supposed to thicken since it was my first time making it. And i used all frozen berries since that is what I had. It’s in the freezer now, but how long do you freeze it before you eat it?

  2. If I put the cold jam into a cold jar it won’t vacuum seal itself. How long will it last on the shelf? Don’t want to freeze it as I ship and share with family. Been a while since I’ve jammed or jellyed anything and I’ve always used pectin unless I a made small batch and refrigerate it. (Unfortunately it doesn’t stay in there long. Lol ) Thank You.


  3. This recipe made the best blackberry jam I have ever had! I added a bit of cinnamon….it turned out perfect! No problem with it jelling….left it in the cake pan for a little over 3 hours. Today I am using this for peach jam, I added lemon juice and cinnamon. We will see how it turns out…

    • Linda, thank you!! I’m so glad you’re enjoying it. I’m actually going to make peach jam with this recipe too here in just a few days. Mmmm, a little cinnamon would be really good in the peach jam.


  4. I’ve made this recipe with blackberries and last night made apricot jam….Same proportions. Out of this world GOOD…..With 6 cups of apricot puree and 6 cups sugar, I added 1-1/2 TABLESPOONS of fresh lemon juice and a sprinkle of pink Himalayan salt that brings out the sweetness, takes away any bitterness. EXCELLENT!!

  5. Loved this recipe, I put mine straight into jars and it set up wonderfully. Was wondering though does it need to be eaten by a certain time or within a year? Gonna try some other fruits as well. Thanks so much for the recipe!

  6. Can this recipe be modified with Swerve sweetener as opposed to cane sugar? Wanted to add to homemade yogurt and need sugar free option due to Keto diet.

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