Bursting with concentrated blackberry flavor, this homemade blackberry jam is easy to make, thickens up beautifully without the addition of pectin, and can be used in LOTS of delicious ways (see blog post below for ideas)!

Nothing beats homemade jam; store-bought just can’t compare in the freshness and intensity of flavor.  This homemade blackberry jam without pectin is like blackberry flavor on steroids – it’s SO good!

Some Ways Besides Toast to Use Blackberry Jam

I make a variety of jams every year from different fruits and usually end up with far more than I need so inevitably I give several jars away.  Can you relate?  But if you’re struggling to figure out how to use up all that jam on at home, there are far more ways to enjoy jam than simply spread on toast.  Here are a few:

Do I Have to Remove the Blackberry Seeds?

No, you don’t “have” to, but you’ll definitely want to.  I don’t mind seeds in raspberry jam because they soften, but blackberries not only have a TON of seeds they’re very hard, gritty seeds.  If you don’t mind that go ahead and leave them in.  Otherwise you’ll want to invest in a food mill.  That’s the easiest and most effective way to get rid of the vast majority of seeds.

I got my food mill at a thrift shop for $5.  That’s a good place to look for them, I see them there fairly often.  You can also buy your food mill on Amazon.

Do I Have to Use Pectin?

No.  In fact this blackberry jam recipe is made without pectin because there’s really no need for it whatsoever.  Blackberries thicken up beautifully on their own and the jam retains its jam-like texture.  All you need are blackberries, sugar and lemon juice and you’re all set.

Let’s get started!

Wash and drain the blackberries.  Run them through a food mill to remove the seeds.  Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens and they go crazy over them!).

Place the blackberry puree in a large pot and add the sugar and lemon juice.

Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F.  I use an instant read thermometer.

Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.

If you’re not sealing the jars the jam will keep in the fridge for several months.

If you’re using the water bath canning method process the jars for 5 minutes.  Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place.  Jam will keep for up to a year.

Enjoy!

See above for lots of delicious ways to use this blackberry jam!

Be sure to check out our recipe for Homemade Blackberry Syrup!

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5 from 3 votes

Blackberry Jam

Servings: 96 servings

Calories: 46kcal

Author: Kimberly Killebrew

Ingredients

• 9 cups blackberries (fresh or frozen)
• 5 cups granulated sugar
• 3 tablespoons lemon juice

US Customary - Metric

Instructions

• Wash and drain the blackberries.  Run them through a food mill to remove
  the seeds.  Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).
• Place the blackberry puree in a large pot and add the sugar and lemon juice.

  Bring the mixture to a boil, stirring regularly, until the jam reaches 220
  degrees F.  I use an instant read thermometer.
• Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the
  rims clean before sealing.

  If you're not sealing the jars the jam will keep in the fridge for several
  months.

  If you're using the water bath canning method process the jars for 5
  minutes.  Carefully remove the jars, let them sit undisturbed for 24
  hours, then store in a dark cool place.  Jam will keep for up to a
  year.  
• Makes about 6 half pint jars.

Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg