This easy, old fashioned blackberry jam recipe (made without pectin) yields a small batch of sweet, homemade jam perfect for toast, yogurt, or dessert.
The same thing happens each season: I take the kids to a nearby farm to pick blackberries for a couple of hours, and we inevitably come home with more fresh fruit than we can possibly eat at once. When that’s the case, or when I just find fresh, sweet blackberries on sale at the grocery store, a small batch of this easy blackberry jam recipe is the best way to take advantage of the ripe fruit before it goes bad.
The Easiest Blackberry Jam Recipe without Pectin
I originally came across this small batch blackberry jam recipe in Taste of the South magazine, and it quickly became my favorite. The recipe is a quick, easy, and low-commitment way to enjoy homemade preserves. With just one pound of fruit, you’ll get two jars of jam — no need to spend hours picking berries or buying them in bulk.
The process takes less than an hour, including just 15 minutes on the stovetop, and even the optional canning step is fast and manageable. Best of all, thanks to the natural pectin in blackberries, you don’t need to add any extra.
This recipe is a keeper! 2 pounds of fruit yielded 4 pints. The jam has the perfect sweetness and the consistency is spot on (I added the pectin to guarantee)…
– brenda
Ingredient Notes and Tips for Success
- You’ll need 1 pound of fresh blackberries, which comes out to about 3 ¼ – 3 ½ cups of fresh berries. When making jam, it’s always best to weigh your fruit to make sure that you have the exact amount — otherwise it could impact your jam’s ability to set.
- Wash the blackberries before using them. I typically rinse them really well in a colander under cold water, pick out any stray leaves or bad berries, and then pat them dry on a clean dish towel before making the jam.
- I do not recommend using frozen blackberries. Fresh berries have the best acidity and tannins to give the jam a more complex flavor, and also the proper texture. Frozen blackberries tend to be mushier and more watery than fresh fruit, which will likely alter the consistency of your jam.
- The acid in lemon juice lowers the pH level in the jam, which neutralizes negative charges on the strands of pectin and therefore helps the jam set. By using bottled lemon juice, you ensure that your jam has a consistent acidity level, which also makes it safe for canning.
- Pectin is a natural fiber found in plant cell walls, and most concentrated in the skin of fruits. It is water-soluble and binds with sugar and fruit acid to form a gel. Blackberries are naturally high in pectin, so you can make this blackberry jam without pectin. I’ve listed powdered pectin as an optional ingredient here, because it gives the jam an even thicker texture. It’s definitely not necessary, though!
Equipment Needed
- 2 sterilized half-pint mason jars and lids: this recipe yields enough for about 2 (8-ounce) jars of jam. I like the half pint jars because it’s just the right amount of jam to keep in the fridge after it’s opened, but smaller 4-ounce jars are also a great option.
- A sterilized funnel: this makes it easier to get the jam inside the jar without spilling; however, it’s fine if you don’t have a funnel — you can carefully spoon the jam into the jars instead.
- Tongs: canning tongs are incredibly helpful when taking the jars in and out of the boiling water.
- Saucepan: for cooking the berries. Allow plenty of room for the berries to boil, bubble and foam!
- Water bath canner or large pot for boiling jars: this needs to be very deep so that you can cover the jars with at least 1-2 inches of water. If you don’t have a canner, you can use a very deep stock pot.
- Potato masher or food processor: to smash the berries before cooking.
- Wooden spoon
How to Sterilize Jars and Lids for Jam
It’s a good practice to sterilize the jars and lids before canning in order to kill any bacteria, fungi, or yeast. There are a variety of ways to sterilize the jars. I typically use the dishwasher, or just boil them for 10 minutes in the same big pot of water that I’ll use for processing.
How to Make Blackberry Jam without Pectin
In less than an hour, you can have a couple jars of old-fashioned blackberry jam canned and ready for the pantry. There’s nothing more satisfying than hearing that “pop” as the lids seal! Detailed directions are included in the recipe card below, but here’s the overview:
- Combine the blackberries and sugar in a large saucepan. Let stand for 15 minutes so that the sugar can start to macerate the berries, softening the fruit and releasing some juices. Mash the berries in the pot. A potato masher works well for this task! Bring the mixture to a boil over medium heat. Add lemon juice. Cook, stirring frequently, for about 15-20 minutes, or until the jam is thick and coats the back of a spoon.
- Divide the jam between the two sterilized jars. Leave ¼-inch of headspace in each jar. The proper amount of headspace is important to ensure a vacuum seal. If there’s too little headspace, the jam may expand and bubble out when air is being forced out from under the lid during processing. Secure the lids and bands.
- Once the sterilized jars are full and sealed, set the hot jars on a rack in a canner or in a large pot of boiling water. Make sure that the pot is deep enough so that the jars are covered by at least 1-2 inches of boiling water. Process in the hot water bath for 10 minutes.
- Place the jars on a dish towel on the counter. The jam will not set immediately, so it’s important to allow the jars to rest without interruption at room temperature until cool (or overnight), about 12 hours. It can take 24-48 hours for a batch of jam to finish setting up.
How to Tell When Jam is Done
There’s a classic trick that you can use to make sure that your jam is thick enough and ready to come off of the stovetop. Remember, it will continue to set as it cools. Here’s what to do:
- At the beginning of cooking, put two or three small plates or saucers in the freezer.
- Towards the end of cooking, pull out one of the cold plates and put a small dollop of jam into the middle of the dish. Return it to the freezer for 2-3 minutes (take your jam off the heat during this time, because if it the test tells you it’s done, you will have just spent three minutes overcooking your jam).
- After a couple of minutes, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it’s not done yet.
Storage Tips
Once the jam has had a chance to cool, you can check the seals on your jars. The lids should be down in the center or stay down when pressed. Unsealed jars should be refrigerated and used within 3 weeks. Properly sealed and processed jars of blackberry jam should be stored in a cool, dark, dry place (such as a pantry). The homemade blackberry jam will last for at least 8 months.
I do not recommend freezing this homemade jam. If you want to prepare blackberry freezer jam, you need to follow a recipe that is specifically designed for the no-cook freezer jam method.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Blackberry Jam
Ingredients
- 1 lb. fresh blackberries
- 1 cup granulated sugar
- ¼ cup bottled lemon juice
- Optional: 1 teaspoon powdered pectin tossed with 1 tablespoon sugar
Instructions
- In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes. Use a potato masher to mash the berries in the pot, releasing the juices. Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes. For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
- Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
- Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.
Notes
Nutrition
Serving Suggestions
This homemade blackberry jam recipe is delicious spread on toast (like the English muffin bread shown here); in peanut butter and jelly sandwiches; dolloped on Aunt Bee’s 3-ingredient biscuit recipe or these flaky biscuits, skillet cornbread, blueberry bread, or sour cream muffins; spooned over baked pancakes or this Bisquick waffle recipe; stirred into yogurt or oatmeal; or drizzled over ice cream.
The jam is also a great gift to share with friends, neighbors and family at the holidays. I love to pull a jar out of the pantry, tie a nice ribbon around the lid, and gift it to someone in December. I don’t have to fuss with baking or shopping during the busy season. Plus,it’s nice to enjoy a taste of summer during the cold, gray months.
Recipe Variations
- Raspberry Jam: Use an equal amount of raspberries in this recipe. Try a combination of blackberries and raspberries, too.
- Reduced Sugar: I know that it might be tempting to play with the amount of sugar. Stick with regular granulated sugar (instead of sugar substitutes like Splenda or stevia). Do not use less sugar. Jam making is an exact science, so correct quantities of fruit, sugar, and lemon juice are essential to a successful batch of jam.
- Larger Batch: Since jam-making is an exact science (as noted above), many experts suggest that you should not try to double or triple a recipe to make a larger batch. If you adjust the recipe in any way, the jam may not set properly. That said, if you have a lot of fresh berries on hand and you’d like to give it a try, feel free! Worst case scenario, the jam is thinner and you call it “blackberry sauce.” Hah!
I had 1.5lbs of blackberries, so adjusted the recipe for that and it was still so easy and delicious! Thanks for providing a small batch recipe for little home gardens!
– shannon
More Homemade Jam Recipes
Strawberry Freezer Jam
1 day d 26 minutes mins
Spiced Apple Pear Jam
45 minutes mins
Blueberry Jam without Pectin
12 hours hrs 55 minutes mins
Originally published in May, 2021, this post was updated in June, 2025.
I’ve always made homemade blueberry jam with my nieces and nephew and sister in Connecticut.. this surely looks and sounds easy to make without that pectin ! I can’t wait to try it! Thanks for your lovely blog and sharing your great recipes with all of us Blair ! God bless your dear heart.
Thank you, Anita!! 🙂 I hope you enjoy it!
why do most recipe for blackberry and other berry add so much sugar the pectin recipe 5 cups berrys 7 cups sugar i just made some and i used 8 cups berry and 4 cup sugar glad i didn’t use the 7 cups i think your recipe use even less sugar
I’m glad that it worked well for you, John!
I had 1.5lbs of blackberries, so adjusted the recipe for that and it was still so easy and delicious! Thanks for providing a small batch recipe for little home gardens!
Wonderful! I’m so glad that it worked well with the berries you had on hand. Enjoy that jam! Thanks, Shannon!
Will making larger batches of this still work?
Ellapam
Yes, it should — just keep the ratios of ingredients the same. 🙂
What about the seeds?
Yes, the jam contains the seeds.
This recipe is a keeper! 2 pounds of fruit yielded 4 pints. The jam has the perfect sweetness and the consistency is spot on (I added the pectin to guarantee). If I can find more blackberries before the season is over, I’ll try to remove some of the seeds through a sieve, but they didn’t bother me too much. Thank you for a stellar recipe!
Thanks, Brenda. So glad that you enjoyed it!
I used 1 1/2 lb, of blueberries and 3/4 cups of sugar,,,which is PLENTY,,,,plus, fresh lemon. The same jelled easily and is nice and sweet
Great! I’m so glad that it worked, Roxanne. Thank you!
Can I use jelly jars with screw top lids in the water bath. They are jars I got Amish jelly in.Can I use them for freezer jam…?
They should be fine as long as they have straight or tapered sides, not rounded shoulders!
Worked perfectly for me! I actually made a half recipe, since that was all the blackberries I had after making a cake, and put the jam in the middle of the cake, and it was terrific.
Yay! That sounds amazing!! Thanks for letting me know.
Made this recipe and it turned out perfectly! Love it…thank you!
Thank you for trying it out, Kathleen! We’re so glad you enjoyed it.
The lemon juice makes it taste like pure lemons. Are you sure it’s not too much in the recipe?
Hi, Philippa! That’s the correct measurement. I’m sorry that you thought the flavor was too strong, but we haven’t noticed that to be the case.