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

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!
4.53 from 34 votes
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Course: Canning & Freezing
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 half pints
Calories: 580kcal
Author: Mel Lockcuff



  • 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.


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


Serving: 8half pints | Calories: 580kcal | Carbohydrates: 149g | Sodium: 1mg | Sugar: 149g
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