Blackberry Jam - Without Pectin - Served From Scratch

a jar of open blackberry jam with a spoon of jam.

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4.69 from 38 votes

Blackberry Jam - Without Pectin

Store those fresh summer berries in a jam to enjoy all year with this easy, low sugar homemade blackberry jam recipe.

Course Condiment

Diet Gluten Free, Low Fat, Low Salt, Vegan, Vegetarian

Cook Time 45

Total Time 45

Servings oz

Calories 128kcal

Author Tracy

Equipment

Ingredients

6 cups fresh blackberries
1 tablespoon lemon juice bottled
1 - 1 1/2 cups granulated sugar

Instructions

Add berries, lemon juice, and sugar to a large pot and heat to medium. Use a fork or a potato masher to gently mash down the berries to release some of their jucies.
Heat on medium, bring to a gentle boil, and then turn the heat down to medium-low to simmer. The berries will foam, just stir occasionally to reduce the foam.
Let simmer until the jam begins to gel, or when the temperature of the jam reaches 221° F.
Add to canning jars and can with a water bath or store in fridge or freezer.

Video

Notes

The nutritional value is approximately per oz or 6 servings in 1 6 oz jar.

Storage

Fridge: Store in an airtight container in the fridge for up to 3-4 weeks.

Freezer: Store in a freezer-safe container and freeze for up to 3 months.

Canning: Use safe water bath canning methods to can and store this jam for up to 1 year in a cool dry place.

Substitutions

Blackberries: You can use frozen blackberries in place of fresh by adding the thawed berries to a bowl with the lemon juice. Let it all macerate (soften) in the lemon juice first and then add to the pot with sugar.

Lemon Juice: For this recipe, we prefer to use concentrate to ensure high acidity, which can vary if using fresh lemons.

Sugar: This is a low sugar jam. While we prefer to use only 1 - 1 1/2 cups of granulated white sugar, you can use up to 5 or 6 for a very very sweet jam. You can also use up maple syrup or honey, 1 cup for a low sugar jam, or more for a much sweeter jam.

Tips

Pot: Use a larger pot because the berries will foam as they reduce, to prevent foaming over.

Nutrition