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 Tbsp 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.