Old-fashioned, homemade blackberry jam recipe with no pectin. Simple and easy to make, can it or freeze it. Delicious breakfast sweet treat!
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.
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.
Gather your ingredients for a blackberry jam recipe:
- Fresh or frozen blackberries
- Pure cane sugar
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.
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.
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.
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.
Really, it's up to you. I decided to make blackberry freezer jam just because it's easier.
How to freeze blackberry jam…
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.
More jam and jelly and sauce recipes you may enjoy:
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.
Simple Blackberry Jam without Pectin
- 6 cups blackberry purée
- 6 cups pure cane sugar
- Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.
- Wash and rinse your berries, especially if they're fresh berries. Pat dry.
- Purée your berries, using a blender, for 2 to 3 minutes.
- In a stock pot, mix together the blackberry purée and sugar.
- Heat the mixture on low to medium heat, and bring it to a boil, stirring constantly with a spatula, so it doesn't scorch.
- Boil the mixture for a good 20 to 24 minutes, stirring constantly. The sugar should all dissolve in the boiling process.
- Remove your 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; this may or may not be necessary.
- 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.
- 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.
- Decide whether you want to can or freeze the jam. The following instructions are for freezing.
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.
- 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.