No Pectin Blackberry Jam Recipe

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

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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.

Prep Time25

Cook Time15

Total Time40

Course: Spread

Cuisine: North American

Keyword: Easy Blackberry Jam, No Pectin Blackberry Jam

Servings: Tablespoons

Calories: 137kcal

Author: Alisa Infanti

Ingredients

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

Instructions

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.

Notes

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.

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