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Home » An Easy Blackberry Jam Recipe for Canning or Freezing

An Easy Blackberry Jam Recipe for Canning or Freezing

May 28, 2013 By Angi Schneider 15 Comments

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image of canning blackberry jam recipe

Every year we forage blackberries (they’re actually dewberries but are in the same family) and try to pick enough to last the entire year. We freeze some of the blackberries and we make a super easy blackberry jam recipe to give as gifts and to enjoy ourselves.

I like to keep track of all our home preserved food with these worksheets. You can get them emailed to you by filling out the form below.

Before we get to blackberry jam recipe, let’s chat a moment about the differences between jams, jellies, butter, and preserves and about safe canning practices.

Here’s a quick rundown on the differences between jams, jellies, fruit butter, and preserves.

  • Jelly is made with just the fruit juice, so it’s nice and clear, plus sugar (or honey) and pectin (either boxes or from other fruit)
  • Jam is like jelly but made with the whole fruit not just the juice, plus sugar (or honey) and pectin (either boxes or from other fruit)
  • Fruit butter is made with the whole fruit and sugar (or other sweetener) and is blended until it’s smooth but not pectin
  • Fruit preserves are the whole fruit but chunky instead of smooth with sugar (or other sweetener) and no pectin.

No Pectin Blackberry Jam Recipe

My blackberry jam recipe is really more of a fruit preserve because I don’t use pectin but normally when you make blackberry preserves  you would leave the berries whole and I mash the berries. We call it blackberry jam but it’s a runny jam so if you want to call it blackberry preserves that’s just fine.

In order for jams and jellies to gel you need to use a combination of pectin (either from a box or from unripe fruit), sugar, acid, and time. You’ll read over and over that it’s best not to deviate from a tested recipe or try to double the recipe when making jam or jelly. And that’s true but it’s not a safety issue, it’s a gelling issue. 

It’s not the sugar that preserves the jam or jelly, it’s the properly water bath processing that preserves it and makes it shelf stable.

Instead of processing this blackberry jam for 5 minutes (if using sterilized jars) or 10 minutes (if using unsterilized jars)  I process them for 15 minutes for half-pints and pints like I would for canning whole berries. You normally wouldn’t want to process jam or jelly longer than recommended because the pectin could break down and make the jam runny – but this blackberry jam is already a bit runny, so it doesn’t matter.

image of no pectin blackberry jam recipe

To make the blackberry jam I combine 12 quarts blackberries and 6 cups sugar. You can add more sugar if you like it sweeter; just add a little at a time until its the right flavor for you. You could also use honey or maple syrup but those will change the flavor of the jam so don’t add too much.

Use an immersion blender or  bean masher to break up the berries.

Cook down the jam over low heat until it’s the consistency you want. I put a glass plate in the freezer to use to test the consistency of the blackberry jam. To test the consistency drop a small amount on the cold late and watch for it to set up. If it’s not as firm as you like, simmer it longer. But it won’t ever be as firm as blackberry jam made with pectin and lots of sugar.

image of canning jars in water bath canner

While the jam is simmering, go ahead and get the jars ready. Technically if you’re processing for longer than 10 minutes you don’t have to use sterilized jars but I still sterilize jars for jam and jelly. I bring them to a boil in water with just a little splash of white vinegar (this helps keep your jars pretty if you have hard water).

I like to use my roasting pan as a water bath canner for short half pint jars. Any stockpot will do, the water needs to be able to be at least an inch above the jars.

While the jars are sterilizing, wash and rinse the lids.

Remove the empty jars from the water bath canner and fill them with the hot blackberry jam leaving a 1/4″ headspace.

Wipe the rims of the jars with a clean, damp cloth and put he lids and bands on the jars.

image of blackberry jam in water bath canner

Put the jars of blackberry jam back into the water bath canner and process for 15 minutes. Here are some tips for using a water bath canner if you need a bit of help.

After 15 minutes pull them out and let them cool. You’ll hear popping sounds as they cool and lids seal. When the jars have completely cooled remove the bands and check the seals. If one didn’t seal just put it in the refrigerator and use it first.

Store the sealed jars in the pantry or wherever you store your home preserved food. Here are some tips to help you store your home canned food properly.

image of canning blackberry jam

Do you can? If so, what do you can? Feel free to share in the comments.

An Easy Blackberry Jam Recipe for Canning or Freezing

You'll never buy blackberry jam again after trying this quick and easy no pectin, blackberry jam recipe. Make a large batch for canning or freezing or a small batch for eating now.

This blackberry jam recipe makes a no pectin jam that is flavorful but not as firm as jam made with pectin. This jam is wonderful on biscuits, pancakes, waffles, and even cheesecake.

Ingredients

  • 12 quarts blackberries
  • 6 cups sugar

Instructions

  1. Combine 12 quarts blackberries and 6 cups sugar in a large stockpot. You can add more sugar if you like it sweeter; just add a little at a time until its the right flavor for you. You could also use honey or maple syrup but those will change the flavor of the jam so don’t add too much.
  2. Use an immersion blender or bean masher to break up the berries.
  3. Cook down the jam over low heat until it’s the consistency you want. I put a glass plate in the freezer to use to test the consistency of the blackberry jam. To test the consistency drop a small amount on the cold late and watch for it to set up. If it’s not as firm as you like, simmer it longer. But it won’t ever be as firm as blackberry jam made with pectin and lots of sugar.
  4. While the jam is simmering, go ahead and get the jars ready. Technically if you’re processing for longer than 10 minutes you don’t have to use sterilized jars but I still sterilize jars for jam and jelly. I bring them to a boil in water with just a little splash of white vinegar (this helps keep your jars pretty if you have hard water).
  5. While the jars are sterilizing, wash and rinse the lids.
  6. Remove the empty jars from the water bath canner and fill them with the hot blackberry jam leaving a 1/4″ head space.
  7. Wipe the rims of the jars with a clean, damp cloth and put he lids and bands on the jars.
  8. Put the jars of blackberry jam back into the water bath canner and process for 15 minutes. Here are some tips for using a water bath canner if you need a bit of help.
  9. After 15 minutes pull them out and let them cool. You’ll hear popping sounds as they cool and lids seal.
  10. When the jars have completely cooled remove the bands and check the seals. If one didn’t seal just put it in the refrigerator and use it first.
  11. Store the sealed jars in the pantry or wherever you store your home preserved food. Here are some tips to help you store your home canned food properly.

To freeze blackberry jam

If you don't want to can the blackberry jam you can freeze it. To freeze blackberry jam put it in clean canning jars with 1/2" head space. Put lids on the jars and put them in the refrigerator overnight. The next day transfer the jars of blackberry jam to the freezer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
    Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
  • Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
    Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
  • Jarden Mason Jars Half Pint 8 Oz Wide Mout Kerr, Mouth 12 / Box Pack of 2
    Jarden Mason Jars Half Pint 8 Oz Wide Mout Kerr, Mouth 12 / Box Pack of 2
© Angi Schneider
Category: In the Kitchen

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Filed Under: In the Kitchen, Preserving Food

Comments

  1. Rachel E. says

    May 28, 2013 at 9:35 pm

    Oh, yummy! Homemade jam sounds delicious and the jars look so pretty lined up like that.

    Reply
    • Angi Schneider says

      May 30, 2013 at 1:48 am

      Thanks, Rachel. I’m having a hard time keeping my kids out of them.

      Reply
  2. Tessa Zundel says

    June 3, 2013 at 2:40 pm

    Thanks so much! We shared this with our readers at homesteadlady.com…

    Reply
    • Angi Schneider says

      June 4, 2013 at 2:33 pm

      Thanks, Tessa, I appreciate that.

      Reply
  3. Magnolia Holler says

    June 4, 2013 at 7:57 pm

    This looks so yummy! We don’t have dewberries, but I just found a mulberry tree; maybe I’ll try jam with those!

    Reply
    • Angi Schneider says

      June 7, 2013 at 3:12 am

      I think mulberry jam would be nice, too.

      Reply
  4. flyingjen says

    June 5, 2013 at 4:21 pm

    Dropping by from the Backyard Farming Connection. I’ve never heard of dewberries. The jam looks delicious. Last year I made a ton of plum jam concoctions from our plum tree. Sadly this year we won’t have any plum due to a late April super freeze (6 degrees!). I”m glad I made many jars last year and didn’t many away.

    Reply
    • Angi Schneider says

      June 7, 2013 at 3:14 am

      Dewberries are just our local wild blackberries. There smaller than cultivated blackberries. I’m sorry about the plums. We had a crazy freeze here and although it got just below freezing it killed a lot of my green beans. Hopefully next year you’ll have a bumper crop.

      Reply
  5. redcrowgreencrow says

    June 8, 2013 at 2:16 pm

    I have relish sitting and soaking right now, I’m going to can it this morning. Last weekend was the first of the tomatoes and pickles for the season.

    My name is Katie and I host Inspired Weekends, open from Thursday to Thursday. I would love to have you link up!

    Reply
    • Angi Schneider says

      June 10, 2013 at 3:04 am

      Thanks for visiting, Katie. I’ll have to check out Inspired Weekends.

      Reply
  6. Debra @ Homespun says

    June 9, 2013 at 12:24 pm

    I usually just do tomatoes but was planning on trying my hand at some jam this year! 🙂

    Reply
    • Angi Schneider says

      June 10, 2013 at 3:06 am

      I think jam is easier than tomatoes. I think you’ll like it.

      Reply
  7. Kathy A Delightsome Life says

    June 12, 2013 at 1:25 pm

    Love jamming! Yours looks marvelous! A wonderful, informative post! So delighted you shared with Home and Garden Thursday,
    Kathy

    Reply
  8. Black Fox Homestead says

    June 13, 2013 at 12:24 pm

    We do a lot of canning. My husband got me a pressure canner this past year and we started doing meat and vegetables. We go through a lot of canned chili and I would like to do some chili beans. I love canning jam! It makes nice Christmas gifts when I need something at the last minute.

    Thanks again for linking up to our HomeAcre Hop. 🙂

    Reply
    • Angi Schneider says

      June 15, 2013 at 4:02 am

      That’s why I can so much jam. We give it to all my kids Awana teachers, dance teachers, youth workers, etc. It’s so appreciated and it’s one less thing I have to worry about during the busy season. I recently canned dried beans and they were really easy. Thanks for stopping by.

      Reply

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