Blackberry Jam

Close up square shot of a jar of homemade blackberry jam recipe.

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5 from 7 votes

Make this easy, old fashioned blackberry jam without pectin in less than 1 hour!

Course condiment

Cuisine American

Keyword blackberry jam, blackberry jam recipe, blackberry jam recipe without pectin, blackberry jam without pectin

Prep Time 20

Cook Time 35

Cooling Time 12

Total Time 12 55

Servings (half-pint) jars

Calories 31kcal

Author Blair Lonergan

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

For a thicker jam, you can include a small amount of powdered pectin. This ingredient is optional. If using, combine about 1 teaspoon of pectin with 1 tablespoon of granulated sugar. Sprinkle the pectin mixture over the jam at the very end of the cooking time. Boil the jam with the pectin for exactly 1 minute, then remove the pot from the heat. If you overcook the pectin, it may break down and fail to gel.

If you don't want to bother with canning the jars in a boiling water bath, no problem! Just transfer the jam to jars, let them cool completely at room temperature, and then store in the refrigerator for up to 3 weeks.

Recipe adapted from Taste of the South magazine.

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