Blackberry Jam Recipe Without Pectin Recipe
A simple and traditional recipe for homemade blackberry jam that does not require pectin. This jam uses fresh blackberries, sugar, and optional lemon juice, cooked down to a perfect gel stage and preserved through water bath canning for long-lasting enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 half-pint jars 1x
- Category: Jam
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Blackberry Jam Ingredients
- 6 cups mashed blackberries (about 12 cups whole blackberries)
- 4 cups granulated sugar
- 2 tablespoons lemon juice (optional)
Instructions
- Prepare the canning setup: Wash and sterilize 6 to 7 half-pint jars. Place new lids in hot water (not boiling) and prepare your boiling water bath canner. Keep everything hot until ready to fill.
- Crush the berries: Rinse and sort your fresh blackberries, removing any stems or debris. Use a potato masher to crush them in a large mixing bowl or directly in the jam pot. It generally takes 2 cups whole fruit to make 1 cup mashed.
- Combine fruit and sugar: Place the crushed blackberries in a large, deep jam pot. Stir in the sugar and optional lemon juice (if using). Mix thoroughly to help the sugar dissolve slightly before heating.
- Bring to a boil: Turn the heat to medium-high and bring the mixture to a steady boil, stirring frequently to prevent scorching and foaming.
- Cook to gel stage: Continue boiling the jam, stirring constantly, until it thickens and reaches gel stage, about 20 to 30 minutes. Test doneness using appropriate methods like plate test or thermometer.
- Remove from heat and skim foam: Once gel stage is reached, remove the pot from heat and skim off any remaining foam if desired for a clearer jam.
- Ladle into jars: Carefully ladle the hot jam into prepared jars, leaving ¼ inch headspace. Wipe the rims clean, apply lids, and screw on bands until fingertip tight.
- Process in a water bath canner: Submerge jars in boiling water with 1–2 inches of water above lids. Process half-pint and pint jars for 10 minutes, or 15 minutes if above 6,000 feet elevation.
- Cool and store: Remove jars and let sit undisturbed for 12–24 hours. Check seals, label jars, and store in a cool, dark place for up to 18 months.
Notes
- Using lemon juice is optional but helps with acidity and setting the jam.
- Mashed blackberry volume is about half the amount of whole berries.
- Testing for gel stage can be done by putting a small spoonful on a cold plate and checking if it wrinkles when pushed.
- Foaming is common in berry jams; skimming improves clarity.
- Process jars in boiling water bath canner for safe preservation, adjusting time for altitude.
- Store sealed jars in a cool, dark place and consume within 18 months for best quality.
Keywords: blackberry jam, homemade jam, jam without pectin, blackberry preserve, water bath canning, fruit jam
