How to make my grandma’s old-fashioned blackberry jam recipe without pectin. It’s perfect for freezing or canning. Delicious and easy batch with just 3 ingredients, including blackberries and sugar!
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 healthier store bought jams without high fructose corn syrup are usually very pricey.
That and you only get 1 jar of jam for that expensive price tag vs. a whole batch of jam out of a relatively small batch of blackberries. When I make this blackberry jam recipe no pectin, I usually get 8 to 10 half pint jars. That’s a lot of blackberry jam for my buck.
Why You’ll Love This Recipe
- You can use fresh or frozen blackberries for this recipe. While picking blackberries would be more ideal and probably more affordable (especially if you have your own bushes), frozen berries work just fine.
- 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. And Grandma’s jam was always good.
- It’s easy to make.
- It’s a very simple recipe with only 3 ingredients, including blackberries, sugar, and lemon juice. That’s it!
- You don’t need pectin, which brings me to my next point…
What Is Pectin and Why Make Blackberry Jam without It?
Pectin is a natural starch that’s naturally present in fruits and berries, some more so than others. When pectin is heated, it helps to helps to thicken jam and give it that jelly like texture.
Rather than use store bought pectin, which is heavily processed, this recipe allows you to use that natural pectin by cooking the berries down in a step-by-step process, that together with a resting time, allows the natural pectin already in the berries to thicken the jam.
Apples are another really great source of pectin, which is one reason I also love to make apple jelly without pectin.
Ingredients and Substitutions Notes:
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.
- Fresh Blackberries – While you can use thawed frozen berries, fresh blackberries give the best results with this blackberry jam no pectin. If you don’t have your own blackberry bushes, you can usually find them at local farmers’ markets; or you might even have a local u-pick patch where you can go pick berries. My mom and I used to actually drive dirt roads in our area, scouting out blackberry bushes, when I was a kid; it was a great way to pick a couple buckets of free and otherwise unpicked blackberries for jams and eating.
- Cane Sugar – You can also use granulated sugar. If you want to make this with an alternative sugar, you can try using things like Splenda, Monk Fruit, or Truvia; however, keep in mind that amounts may vary per the substitution amount and instructions for the particular sweetener you choose.
- Lemon Juice – This is especially needed if you plan on canning the jam you make. To avoid bacteria, it’s best to use a commercially bottled lemon juice; I prefer to use this lemon juice when I can’t use fresh.
How to Make Blackberry Jam without Pectin
Before you get started, you’ll need to prep your jars, as well as the lids and bands. Make sure everything is clean and dry.
Also, be sure to wash the blackberries beforehand, especially if you’re using fresh berries.
Crush and Prepare the Blackberries
You can make the choice of whether to crush the berries with a potato masher, leaving a few chunks in the finished jam; or you can actually purée the blackberries using a blender or food processor.
While normally I like to leave a few chunks in my jam, this time I decided to purée the berries in my blender for 2-3 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.
How to Cook Blackberry Jam without Pectin
- In a larger stock pot, mix together the crushed blackberries, sugar, and lemon juice.
- 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.
Allow the Jam to Rest and Thicken
- Pour the mixture into a 9×13 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 that does the work of thickening or setting the jam.
How to Properly Store Blackberry 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.
Sometimes I’ve canned it, because it will keep even longer in the pantry, up to a year. Sometimes I make it into blackberry freezer jam just because it’s easier. It will keep for 3-6 months in the freezer.
Canning Blackberry Jam
- Wash half-pint jars and lids in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
- Using a jar funnel, ladle or pour the jam into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.
- Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
- Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 10 minutes.
- Remove the jars from the oven, and allow them to rest for at least 24 hours, but be sure to check every lid to make sure it’s sealed shortly after canning.
- Before moving to the pantry, remove the bands and write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for jam, and you can even turn your home canned blackberry jam into holiday gifts or hostess gifts.
Freezing Blackberry Jam
- Using a jar funnel, ladle or pour the jam into the clean jars. 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. This blackberry jam is so simple and easy, and it tastes so good on biscuits, blackberry strawberry muffins, toast, homemade angel food cake, butterhorn dinner rolls, and especially old fashioned homemade ice cream!
Expert Tips and Recipe FAQ’s
If you want a smoother consistency and texture to your jam, then yes, you can remove the seeds using a food mill; or you can strain out the seeds while pouring the cooked jam into the cake pan. However, you don’t need to remove the seeds in order to make this easy blackberry jam. In fact, the seeds actually contain natural pectin.
While fresh are better, yes, you can use frozen blackberries. Just be sure to thaw them ahead of time, so they don’t add unnecessary liquid to the mixture.
More Jam, Jelly, and Sauce Recipes You May Enjoy:
If you love this no pectin blackberry jam, you’ll love these delicious fruit spreads too…
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Blackberry Jam Recipe without Pectin
Equipment
Ingredients
- 6 cups crushed blackberries
- 6 cups cane sugar
- 2 tablespoons lemon juice
Instructions
- 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 or crush the berries, using a blender, potato masher, or food processor, for 2 to 3 minutes.
- In a stock pot, mix together the crushed blackberries, sugar, and lemon juice.
- 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 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; 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.
- Pour the mixture into a 9×13 cake pan, and let it stand until it cools, 3+ hours. As it cools, it will begin to set and jell. Before you know it, you'll 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 that does the work of thickening or setting the jam.
Canning Blackberry Jam:
- Wash half-pint jars and lids in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
- Using a jar funnel, ladle or pour the jam into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.
- Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
- Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 10 minutes.
- Remove the jars from the oven, and allow them to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
- Before moving to the pantry, remove the bands and write what it is and the year on the lid, so you know when you made it.
Freezing Blackberry Jam:
- Using a jar funnel, ladle or pour the jam into the clean jars. 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.
- Serve the jam on toast, biscuits, ice cream, etc.
I’ve made this before as is (blackberries), but I’m curious if it would work the same for jelly from juice? I made grape juice and want to make jelly out of it and would love a simple recipe like this one! Thanks!
Amanda, the recipe might change a bit because you won’t have the crushed/pureed fruit, so it’ll be missing some of that natural pectin. But I do know you can make jelly from juice; my mom used to make grape jelly out of the juice. Maybe I need to do a recipe for this.
Hey! Just tried your recipe and my blackberry jam turned out delicious. This was my first time making jelly/jam of any kind. I don’t have a proper “canner” so I just put the lids on. Do you know how long they will last in the freezer and do I leave the one in use in the refrigerator?
Courtney, thank you! I recommend checking on this, but usually a jar of jam will last a few weeks in the fridge. According to the National Center for Home Food Preservation,… “Freezer/refrigerator jams and jellies are a distinct category of products that have to be stored in the refrigerator (usually up to 3 weeks) or frozen for up to a year.”
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.
Hmmm, Tiffany, I can’t say for sure. I’ve never tried it this way.
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!
Hi Barbara, thank you so much! Here is a resource for shelf life.
Did you add lids to your jars while they were setting or leave them open? I just want to know if lack of air will cause it to not set properly if I add my lids.
Hi Margaret, I put the lids on as soon as I’ve got my jars full of jam. Then the bands, and then they go right in the canner.
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!!
Ooooohhhh Barb, that Himalayan salt… I never thought of that! What a delicious idea. Thank you so much for sharing!
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.
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.
I would advise you to consult a canning guide for shelf life and full canning instructions, as it will need to be canned to stay out of the freezer.
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?
Joy, you can eat it pretty much right away. We’ll usually keep a jar out to eat on while we freeze the others. I’m so glad you enjoyed the recipe. Thank you!
Why can’t I just put them in the jars right away instead of putting the mixture in a cake pan to cool?
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!
Will this work with other berries too?
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.