Homemade Blackberry Jam (No Pectin!)

A glass jar containing blackberry jam with a spoon sticking out of it.

5 from 1 vote

Homemade Blackberry Jam (No Pectin!)

With only 3 ingredients and about 30 minutes of cooking time, you can have a delicious jar of Homemade Blackberry Jam that's perfectly sweet and stores well in the fridge!

Prep Time5

Cook Time30

Course: Breakfast

Cuisine: American

Servings: ounce jar

Calories: 33kcal

Author: Shani W.

Equipment

Ingredients

▢ 16 ounces blackberries
▢ ¼ cup granulated white sugar
▢ 2 tablespoons lemon juice

Instructions

If using fresh blackberries, soak in a mixture of cold water and a little apple cider vinegar for about 10 minutes. Drain, and rinse again with cold water.
Drain once more, and set aside.
Add the berries, sugar, and lemon juice to a pot and cook on medium heat until it begins to boil, stirring frequently.
Cook for about 30-35 minutes. While the pot is boiling, smash some of the larger berries against the side of the pot with the back of a spoon.
Your jam should reach 220℉ (use a candy thermometer to test).
See the recipe notes for another test if you don’t have a candy thermometer.
If you don’t like the seeds, strain the mixture through a fine mesh sieve to remove any excess seeds and pulp.
Add the hot blackberry preserves to a mason jar and let it cool completely.
Once the preserves are cooled, seal, and store in the fridge.
Serve on biscuits, toast, pancakes, or anything else you can think of. Enjoy!

Notes

Tips & Tricks:

A candy thermometer is the easiest way to tell if your preserves are done - you want the temperature to reach 220℉.

If you do not have a candy thermometer:

Set a plate in the freezer for about one minute.
Drop a quarter-sized amount of the hot preserves onto the plate and put back in the freezer for another minute.
If you can run your finger through and it wrinkles up (aka, the preserves don't quickly fill the path you made with your finger), your preserves are ready!

Storage Instructions:

Store in an airtight glass jar in the refrigerator for up to 4 weeks.

Nutrition