This easy blackberry jam recipe does not use pectin and also doesn't require canning. Simple blackberry jam is super versatile if you want to use less sugar or add favorite herbs or spices.
I do not use pectin in this blackberry jam recipe. I do not properly can for this blackberry jam recipe.
Serve blackberry jam on buttery toast or biscuits, on peanut butter jelly sandwiches, or on a board with favorite cheeses like burrata, ricotta, gruyere, gouda, or brie.
Blackberry Jam Seeds Optional
I love blackberry jam with seeds. Just remember to check your teeth after eating :).
If you don't like blackberry seeds then strain them out before cooking.
Easy Blackberry Jam - No Pectin Needed
Blackberries are higher in pectin than most fruits. This makes it an easy jam to make without adding pectin. Unripe blackberries are the highest but we don't need to go into that...
Pectin makes jam thicker faster, so this recipe just takes a little more time since we're using the natural pectin in the actual fruit.
Sugar is also a preservative and a thickener. Another reason that this blackberry jam recipe does not need pectin.
This blackberry jam recipe without pectin uses fresh lemon juice and also lemon zest which is high in pectin and aids in thickening the jam, as well as flavoring it.
Lemon juice is also a preservative as it lowers the pH of the jam (more below).
Simple Blackberry Jam - No Canning Needed
It's June in Charleston and we have blackberry's coming out the you know what. I don't want to properly preserve or can currently. I want to make it and then eat it, give it away, or freeze it for later.
I'm gonna let the sugar and lemon juice and zest do the heavy lifting as preservatives and not can this blackberry jam.
Also, the lemon zest slightly candies in this jam and tastes delicious if you like lemon.
Low Sugar Blackberry Jam
It is up to you how much sugar you want to use in blackberry jam. Again, sugar is a preservative and jam will keep longer in the refrigerator the more you use.
Long story short - season with sugar to taste. The recipe guideline of 1 cup below is a general "rule". Not too sweet but definitely sweet enough. I make it all the time with less sugar.
How Long Does Blackberry Jam Last That's Not Canned
How long does blackberry jam that hasn't been canned last in the fridge?
Ask yourself, how long a jar of jelly from the store that has been opened lasts in the fridge.
A long time, right? Three months minimally at my house. That's how long this jam lasts too if you don't contaminate it with other ingredients.
Use your senses - eyes, nose, taste. Trust yourself to know when something smells, looks, or tastes off.
Tips On Making Blackberry Jam with No Canning or Pectin
- Don't overthink the consistency of the blackberry jam. Even runnier jam is delicious and then next time try cooking five minutes more.
- The longer you cook the jam, the more water cooks out. Less water means that it will stay in the refrigerator longer.
- Conversely, if you cook blackberry jam too long then it will crystalize a bit with the sugars.
- The lemon zest slightly candies in this jam and tastes delicious if you like lemon.
- Blackberry jam may froth when cooking. That's normal, just stir it in.
- Don't like blackberry seeds? Strain them out before cooking.
- Use as much sugar as you like. This blackberry jam recipe can be made with less sugar.
- Moderate the heat down as the jam cooks. You always want a low simmer and not a full blown boil.
Easy Blackberry Jam - No Canning No Pectin
This easy blackberry jam recipe does not use pectin and also doesn't require canning. Simple blackberry jam is super versatile if you want to use less sugar or add favorite herbs or spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: International
- Diet: Dairy-Free, Gluten-Free, Low Fat, Vegan, Vegetarian
Ingredients
- 4 cups (~24 oz) blackberries, rinsed and pulsed
- 1 cup sugar
- zest from one lemon
- 2 tablespoon lemon juice
Instructions
- Rinse blackberries
- Pulse blackberries in the food processor or blender 6-8 times.
- Mix blackberries and sugar in a large pan and let sit 20 minutes.
- Add lemon juice and lemon zest and bring to a boil.
- Reduce heat and simmer uncovered around 20 minutes, stirring often. Taste it and add lemon juice and sugar to taste.
- Stir and check often to moderate heat down as the jam reduces. It may look frothy, just stir it in.
- Cook an additional 15-20minutes, stirring often, or until thick and liquid is nearly gone (see video).
- Place jam in clean sterilized jars straight out of a hot dishwasher. Leave a little room at the top of each jar.
- Cool completely and place lid on. Keep in refrigerator or freeze for later.
Notes
- Don't overthink the consistency of the blackberry jam. Even runnier jam is delicious and then next time try cooking five minutes more.
- The lemon zest slightly candies in this jam and tastes delicious if you like lemon.
- Blackberry jam may froth when cooking. That's normal, just stir it in.
- Don't like blackberry seeds? Strain them out before cooking.
- Use as much sugar as you like. This blackberry jam recipe can be made with less sugar.
Things In My Kitchen:
- Over The Sink Colander - Use this strainer as it sits over the sink to wash fruits and veggies.
- Teak Cutting Board - 18" x 14" X .75" - Sustainably harvested, easy on knives, got the juice grooves, and pretty.
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