No Pectin Blackberry Jam Recipe

Try this delicious no pectin blackberry jam recipe if you are looking for a super easy jam to make with fresh berries. Ready in about 15 minutes, this jam only uses 3 simple ingredients and can be stored for several months.

Two jars of easy blackberry jam on a table with flowers.

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This easy blackberry jam is so simple to make. It has all the same texture and sweetness of regular jam, but without any pectin added.

Enjoy this jam in a variety of different ways: from spreading it in a classic PB&J or biscuit to adding it to cookies or crackers. For example, use it in these Raspberry Jam Valentines Cookies to give them a blackberry flavor instead.

Sometimes, jam recipes can feel a little advanced if they have a bunch of ingredients or have to be water bath canned. However, learning how to make blackberry jam with this recipe is super easy and not overwhelming at all.

A table of blackberry jam without pectin and some blackberry scones.

What Makes this Easy Blackberry Jam So great?

  • Only 3 ingredients. It is super easy to make since it uses only 3 ingredients. Plus, the limited ingredients make it relatively cheap, especially if you buy blackberries in season on sale.
  • Long storage time. This jam can be kept for several months in the fridge, or frozen and kept for even longer.
  • Quick to make. You only need about 15 minutes to boil up a batch.
Ingredients for a blackberry jam recipe without pectin.


  • Blackberries – you’ll want to use the freshest blackberries you can.
  • Granulated sugar – this helps both to sweeten the jam as well as to create the gel-like texture and consistency.
  • Lemon juice – helps to balance the flavor of the jam.

How to Make Blackberry Jam Without Pectin

Follow along with these easy directions to make this blackberry jam recipe without pectin.

  1. Wash canning jars with soapy water and allow them to air dry.
  2. Preheat oven to 265°F.
  3. Place jars topside up on a baking sheet and lids flat on the sheet as well.
  4. Heat for 20 minutes to sterilize jars.
  5. Place two small plates or saucers in the freezer to chill.
  6. Rinse berries with water and let stand for a bit to drain any excess water.
  1. Add the blackberries, sugar and lemon juice to a large saucepan.
  2. Cook on low heat, stirring occasionally until the sugar has dissolved completely. This takes around 5 minutes.
  1. Use a spoon or potato masher to mash the berries.
  2. Bring mixture to a rolling boil for 5 – 8 minutes. Stir often.
  1. Remove from stove. Take a chilled plate out of the freezer, drizzle some of the jam onto it and place it back into the freezer for a minute.
  2. Remove the saucer from the freezer and run your finger through the chilled jam. If it crinkles and feels like jam, it is ready to be jarred.
  3. Remove jars from the oven and place them on a room temperature, heat-resistant surface (like a wooden cutting board covered with a tea towel).
  4. Fill jars with a ladle and seal immediately.
  5. Allow the jam to cool. Wipe jars clean and place into the fridge.

This all looks like a tonne of steps but it is all very very easy I have just broken it way down.


  • Rubber seals for jars – if you are using jars with rubber seals, instead of placing the lids in the oven you need to boil them. Place them in boiling water for 10 minutes to sterilize, and remove with tongs.
  • Remove any “scum” from jam – when boiling mashed berry mixture, if any scum forms on the top of the mixture, just scoop it off with a spoon and discard it.
  • Properly set jam – you can use the method of chilling jam on a chilled saucer and dragging a finger through it. If it is runny, boil the mixture for an additional 2 minutes. Or, you can check the jam temperature with a candy thermometer – it should reach 220 degrees Fahrenheit.
  • Clean jars – make sure that you wipe the lip of the jar clean of any jam that has drizzled on it to ensure the lids seal properly.
Blackberry jam without pectin on a table with some scones.


Properly sealed and cooled jam can be stored unopened in the fridge for several months. Once opened, use within 3 months.

You can also freeze this jam in the sealed jars for up to 6 months.

If you want to store for longer (12 – 18 months), then you can use the water bath canning method. This involves filling the jam in the jars, adding lids and rings and then placing them in boiling water for a period of time until the jars seal. Water bath canning jam is great if you want to make a lot of jam and store some for later.

An overhead shot of homemade blackberry jam ono a table with a spoon and scones.

Blackberry Jam FAQs

Can I use other berries to make this jam?

Yes, you can easily substitute in other types of berries in this jam to change the flavor.

How does jam set without pectin?

The low slow boil of the berries and sugar helps it to thicken up. Plus summer berries usually contain pectin themselves. The lemon juice also helps to react with the sugar to help it gel up.

What is if I overcooked my jam and it is too thick?

It can be difficult to save overcooked jam. However, you can try adding in a little water and heating a short time in the microwave to thin it out or by placing it back in the pot with some water. I would start with a 2 tbsp of water at a time over low heat. You just want to heat it up a little so it will soften and become thinner which will allow you to stir in some additional water to thin it out.

How do you tell if homemade jam has gone bad?

Signs that homemade jam has gone bad include any evidence of mold or yeast growth and off smells including fermented type odors.

What’s the difference between jam and preserves?

The difference between jam and preserves is the way the fruit is handled. In jam, the fruit is mashed. In preserves, the fruit is whole or has large pieces.

A picture for a recipe on how to make blackberry jam showing a jar of jam and some scones.

More Berry Recipes To Enjoy

Two jars of easy blackberry jam on a table with flowers.

No Pectin Blackberry Jam Recipe

Alisa Infanti | The Delicious Spoon
This super easy no pectin blackberry jam recipe uses just 3 ingredients and doesn't take long to make. It's sweet berry flavor is perfect to serve on biscuits, crackers, cookies and more.
No ratings yet
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Spread
Cuisine North American
Servings 32 Tablespoons
Calories 137 kcal


  • 12 ounces blackberries fresh
  • 11/2 cups granulated sugar
  • 2 tbsp lemon juice


Prepare the Jars

  • Wash 3, 8 oz canning jars with soapy water and allow to air dry.
  • Preheat oven to 265°F
  • Place washed jars on a baking sheet top side up as well as their lids.
  • Heat for 20 minutes to sterlize.

Making the Jam

  • Place two small plates or saucers into the freezer to chill.
  • Rinse the berries in water to wash and let drain for a minute or two.
  • Add berries, sugar and lemon juice into a large saucepan and heat on low, while stirring until sugar has dissolved. This takes about 5 minutes.
  • Use a spoon or masher to mash up the berries.
  • Bring the mixture to a rolling boil for 5 – 8 minutes while stirring frequently.
  • Remove any "scum" that forms on top of the mixture and discard it.

Testing if the Jam has set

  • Remove the jam from the stove and drizzle a little onto one of the chilled saucers.
  • Place saucer back into the freezer for a minute.
  • Remove saucer from the freezer and drag your finger through the chilled jam. If it is done it will crinkle slightly and feel like jam.
  • If jam is still runny, cook it for another two minutes and repeat the test.

Filling the Jars

  • Remove the jars from the oven and place them on a room temperature, heat resistant surface such as a wooden cutting board with a tea towel.
  • Carefully fill the jars with a ladle and seal with the lids.
  • Allow jars to cool before wiping them clean and storing them in the fridge.


Serving: 1tbspCalories: 137kcalCarbohydrates: 35gProtein: 0.2gFat: 0.2gSaturated Fat: 0.002gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 0.5mgPotassium: 19mgFiber: 1gSugar: 35gVitamin A: 23IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg


Storage: Store sealed jars in the fridge for several months.  Once open, consume within 3 months.  Or, freeze jars for up to 6 months.
Tips: instead of using the saucer “wrinkle test”, you can use a candy thermometer.  The mixture should reach 220°F.
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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