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Homemade blackberry jam without pectin captures the deep, rich flavor of summer berries in a thick, spreadable preserve that comes together with just two ingredients. Blackberries are naturally high in pectin, so they set beautifully on their own with nothing more than sugar and a bit of patience at the stove.
Table of Contents
- Notes from My Kitchen
- Choosing Blackberries for Jam
- Sugar Options for Blackberry Jam
- Ingredients for Blackberry Jam
- How to Make Blackberry Jam
- Testing for Gel Stage
- Canning Blackberry Jam
- Altitude Adjustments
- Yield Notes
- Storage Options
- Recipe Tips
- Ways to Use Blackberry Jam
- Blackberry Jam FAQs
- Jam Recipes
- Blackberry Jam Recipe Without Pectin
- Canning Recipes
Blackberry jam is my husband’s absolute favorite preserve, and it’s the one jam we make every single summer without fail. I’ve been making homemade jam for years now, and this recipe remains one of the simplest and most foolproof in my collection.
Blackberries are naturally high in both acid and pectin, which means they gel easily without added thickeners. That makes this one of the best jams for beginners, and one of the easiest to adapt based on your personal taste. Even if you’ve never made jam before, this is a great place to start. My beginner’s guide to water bath canning covers everything you need to know about the canning process itself.
This particular jam works well as a low sugar preserve or with traditional amounts of sugar, and I’ve included instructions for both variations below. You can choose to use more or less, or anywhere in between.
Notes from My Kitchen
The beauty of this recipe is how forgiving it is. Unlike pectin-based jams where you have to follow exact ratios, blackberry jam without pectin gives you flexibility. Want it less sweet? Use less sugar. Prefer a firmer set? Cook it a bit longer. Once you’ve made this a few times, you’ll develop a feel for exactly how you like it. If you enjoy this recipe, try raspberry jam or strawberry jam using the same no-pectin method.
One thing I’ve learned: stay at the stove and stir constantly. Blackberry jam foams dramatically as it cooks, and it can overflow if you’re not paying attention. I keep a long wooden spoon in hand the entire time, stirring down the foam and scraping the bottom to prevent scorching.
Choosing Blackberries for Jam
Any kind of blackberry works here, whether wild, cultivated, or even frozen berries from the grocery store.
- Wild blackberries tend to have more pectin and firmer fruit. The berries often stay whole in the jam unless you choose to mash them. If you’re foraging wild blackberries (or related species like dewberries), be sure to pick them fully ripe. Slightly underripe berries can be pretty tart and don’t release juice as easily during cooking.
- Cultivated blackberries tend to be juicier and sweeter, and will fall apart into a smoother jam. If you’re using sweeter cultivated berries, you may want to add a splash of lemon juice for balance.
- Frozen blackberries have a bit less pectin since freezing breaks down pectin in fruit. The jam will still set with frozen fruit, but it may have a slightly less firm set and lower yield than with fresh.
I’ve made the equal parts sugar/blackberries and your low sugar recipe and yours is by far the best recipe I’ve come across. This is the first review I’ve ever left for any recipe that I’ve ever cooked! It’s that good!
Sugar Options for Blackberry Jam
This recipe works with just about any amount of sugar, which makes it incredibly versatile. Here are a few ratio guidelines to help you choose the right version for your taste:
- Perfect Blackberry Jam (Recommended): Use 4 cups sugar to 6 cups mashed fruit. This is the amount currently recommended by the National Center for Food Preservation and strikes a nice balance between sweetness and fruit flavor.
- Low Sugar: Use 2 cups sugar to 6 cups mashed fruit. A nice set, but reasonably tart and more fruit-forward. The perfect spot if you like low sugar but still want a high quality jam.
- Old Fashioned High Sugar (Traditional): Equal parts sugar and mashed fruit. Very sweet with a firm set and high yield. This is too sugary for my tastes, but some people really love those old fashioned candy preserves.
You can also use honey or maple syrup instead of sugar. Just keep in mind that they’re sweeter by volume, so start with about two-thirds the amount of sugar and taste as you go. A thermometer helps here since the visual cues are harder to read with alternative sweeteners.
No matter how much (or little) sugar you use, the jam will still be safe for water bath canning because blackberries are naturally high in acid.
Ingredients for Blackberry Jam
- Fresh Blackberries: You’ll need about 3 pounds of whole berries (12 cups as purchased) to yield 6 cups of mashed fruit. Any variety works, including wild, cultivated, or frozen.
- Sugar: Use 2-6 cups depending on your sweetness preference (see ratios above). The recipe as written uses 4 cups for a balanced flavor.
- Lemon Juice (Optional): 1-2 tablespoons of fresh lemon juice brightens the flavor and helps balance sweeter cultivated berries. Skip it if your berries are already quite tart. Since blackberries are naturally acidic enough for canning, fresh lemon juice works fine here (no need for bottled).
How to Make Blackberry Jam
Making blackberry jam without pectin is straightforward, but it does require your attention at the stove. Plan for about 30-40 minutes from start to finish.
Preparing the Berries
Rinse and sort your fresh blackberries, removing any stems, leaves, or damaged fruit. Use a potato masher to crush them in a large mixing bowl or directly in the jam pot. Generally, 2 cups of whole fruit yields about 1 cup of mashed fruit.
Cooking the Jam
Combine your mashed berries and sugar in a large, deep jam pot. If you’re using lemon juice, add it now. Bring the mixture to a boil over medium-high heat, stirring frequently. Blackberry jam tends to foam a lot, so keep a close eye and use a deep pot to prevent overflow.
Some people add a little butter (about ¼ teaspoon) to reduce foaming, which is considered safe even for canning, but I usually skip it. Staying present and stirring keeps the foam down naturally, and the National Center for Food Preservation notes that butter may cause off-flavors in long-term storage.
Continue cooking for 20-30 minutes, stirring constantly and scraping the bottom of the pot to prevent scorching. As the jam cooks, the foam will subside and the mixture will thicken and turn glossy. This is your cue that you’re getting close to gel stage.
Testing for Gel Stage
There are several reliable ways to test if your jam is ready:
- Freezer plate test: Before you start cooking, put a small plate in the freezer. When you think the jam is ready, spoon a little onto the cold plate, wait 30 seconds, and run your finger through it. If it wrinkles and holds a line, it’s done. If it runs back together, keep cooking.
- Temperature test: Use an instant-read thermometer. Jam sets at 220°F (104°C) at sea level. Subtract 2°F for every 1,000 feet of elevation above sea level.
- Sheeting test: Dip a spoon into the jam, hold it sideways over the pot, and watch how the jam falls. If it falls off in a sheet or a slow blob (not individual droplets), it’s likely ready.
- Don’t overcook! Jam can quickly go from perfect to too thick if you push it past the gel point. When in doubt, pull it off the heat sooner rather than later.
Canning Blackberry Jam
Once your jam reaches gel stage, remove it from heat and skim off any remaining foam if desired. Ladle the hot jam into prepared jars, leaving ¼ inch headspace. Wipe the rims clean, apply lids and rings, and process in a boiling water bath.
Altitude Adjustments
Processing times must be adjusted based on your elevation:
- 0-6,000 ft: 10 minutes
- Above 6,000 ft: 15 minutes
Yield Notes
Understanding blackberry measurements helps you plan your batch:
- 2 cups whole blackberries = 1 cup mashed fruit = about ½ pound
- 6 cups mashed blackberries + 4 cups sugar = about 5-6 half-pint (8 oz) jars
- Maximum batch size: This recipe can be doubled, but don’t increase beyond that. Larger batches don’t cook evenly and may not set properly.
Final yield depends on the berries’ moisture content and how thick you cook the jam. Longer cooking = thicker jam = lower yield.
Storage Options
You have several options for storing your blackberry jam:
- Canned jam: Properly sealed jars keep for 12-18 months in a cool, dark pantry. This is my preferred method because it means blackberry jam all winter long.
- Refrigerator jam: Let jars cool and store in the fridge. Use within 3-4 weeks.
- Freezer jam: Use freezer-safe containers with headspace for expansion. Lasts up to 6 months frozen.
- Once opened: Refrigerate and use within 2-3 weeks. Low sugar jams spoil faster once opened than high sugar versions, so keep that in mind.
Recipe Tips
- Removing seeds: If you prefer seedless jam, run the cooked berries through a fine mesh strainer or food mill before adding sugar. You’ll still keep the pulp for a proper jam texture, just without the seeds. For a completely smooth, seedless spread, make blackberry jelly instead by straining through a jelly bag.
- Foam management: Blackberry jam foams heavily during cooking. Stirring constantly helps, and you can add ¼ teaspoon butter if needed. Skim any remaining foam before jarring.
- Jam too thick? If your jam set too firm, stir in a bit of boiling water before using, or warm the jar to loosen it. Overcooked jam still makes a great glaze for cakes, roasted meats, or drizzled over ice cream.
- Jam didn’t set? The most common reason is undercooking. Make sure it reaches 220°F (at sea level) or passes the freezer plate test. You can recook runny jam by bringing it back to a boil until it hits the proper temperature.
- Flavor variations: Stir in a splash of Chambord or cassis liqueur after cooking, just before jarring. A pinch of cinnamon or cardamom gives warm, spiced notes. You can also mix in raspberries, blueberries, or cherries for a custom blend.
Ways to Use Blackberry Jam
Beyond toast and PB&J, blackberry jam is incredibly versatile in the kitchen. Swirl it into yogurt or oatmeal, use it as a filling for thumbprint cookies or layer cakes, or warm it slightly and drizzle over vanilla ice cream. It also makes a wonderful glaze for pork tenderloin or duck breast. If you find yourself with more jam than you know what to do with, check out my guide to 100+ ways to use up a jar of jam for more inspiration.
Blackberry Jam FAQs
Yes! Blackberries are naturally high in pectin, so they don’t need any commercial pectin to gel. With a bit of patience and the right sugar-to-fruit ratio, you can get a perfect set using just blackberries, sugar, and optionally lemon juice. This is one of the easiest jams to make without pectin.
The most common reason is undercooking. Without added pectin, this recipe relies on evaporation and temperature to set. Keep cooking until the jam reaches 220°F at sea level (or 8°F above your local boiling point) and passes the freezer plate test. If your jam is still runny after cooling, you can recook it by bringing it back to a boil until it reaches the proper temperature. Sometimes jam that looks thin while hot will still set once it cools completely.
You have two options. For seedless jam that still has pulp, run the cooked berries through a fine mesh strainer or food mill before adding sugar. This removes the seeds while keeping the fruit texture. For a completely smooth, seedless spread, make blackberry jelly instead by straining the juice through a jelly bag. You can also find a seedless blackberry jam recipe with detailed instructions.
Yes, when properly sealed in a water bath canner, low sugar jams last just as long as full sugar jams (12-18 months in the pantry). The canning process is what preserves the jam, not the sugar. However, once opened, low sugar jams spoil faster in the fridge. Expect to use an opened jar of low sugar jam within 2-3 weeks, whereas high sugar jams can last months refrigerated.
Many fruits have enough natural pectin to set without added pectin. Raspberry jam, strawberry jam, blueberry jam, and plum jam all work beautifully using this same basic method. Stone fruits and berries tend to have more natural pectin than tropical fruits, making them ideal for old-fashioned jam recipes.
Jam Recipes
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Blackberry Jam Recipe Without Pectin
Equipment
Ingredients
- 6 cups mashed blackberries, see note
- 4 cups granulated sugar
- 2 tablespoons lemon juice, optional, see notes
Instructions
- Prepare canning setup: Wash and sterilize 5-6 half-pint jars. Place lids in hot (not boiling) water. Prepare your boiling water bath canner and keep everything hot until ready to fill.
- Crush the berries: Rinse and sort fresh blackberries, removing any stems or debris. Use a potato masher to crush them in a large bowl or directly in the jam pot. Generally, 2 cups whole fruit yields about 1 cup mashed.
- Combine fruit and sugar: Place crushed blackberries in a large, deep jam pot. Stir in sugar and optional lemon juice. Mix thoroughly to help sugar dissolve before heating.
- Bring to a boil: Turn heat to medium-high and bring to a steady boil, stirring frequently to prevent scorching. Blackberry jam foams heavily, so stay nearby and stir often.
- Cook to gel stage: Continue boiling, stirring constantly, until jam thickens and reaches gel stage. This typically takes 20-30 minutes. Test using the freezer plate test (jam wrinkles when pushed) or an instant-read thermometer (220°F at sea level).
- Remove from heat and skim foam: Once gel stage is reached, remove pot from heat. Skim off any remaining foam if desired.
- Ladle into jars: Carefully ladle hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims with a clean damp cloth, apply lids, and tighten bands to fingertip tight.
- Process in water bath canner: Place jars in boiling water bath canner, ensuring they're fully submerged with 1-2 inches of water above lids. Process for 10 minutes (15 minutes above 6,000 feet).
- Cool and store: Remove jars and let sit undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.
Notes
- Recommended (4 cups): Balanced sweetness with good fruit flavor
- Low Sugar (2-3 cups): More tart and fruit-forward; may take longer to reach gel stage
- Traditional High Sugar (6 cups): Very sweet with firm set; old-fashioned style
- Freezer plate test: Spoon jam onto a cold plate, wait 30 seconds, push your finger through. If it wrinkles and holds a line, it’s done.
- Temperature test: Jam sets at 220°F at sea level. Subtract 2°F for every 1,000 feet of elevation.
- Sheeting test: Dip a spoon in jam and hold sideways. If jam falls in a sheet (not droplets), it’s ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Canning Recipes
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Does it need to cool before going to the fridge, or straight to the fridge?
I let them cool before going into the fridge, just so there’s no thermal shock on the jars. Sometimes jars can break if you put them on a cold counter when hot, so I keep them on a towel on my granite countertops so they don’t break on the bottom from the temperature change against the cold counter. If you do put them straight into the fridge, just make sure they’re on a towel or potholder so they’re not in direct contact with the very cold surfaces.
How would I go about making this a seedless jam?
Cook the blackberries until they’ve released their juices (15 min?) and then strain through cheesecloth or a jelly bag to remove the seeds. Put the juice back into a clean pot and continue with the recipe. I’m not sure on the yield for this method, but I’ll make it this year and measure.
I couldn’t get it to gel even after boiling for about 25 minutes so I added a bit of a tart apple that I shredded on a microplane and it gelled up quickly plus tasted delicious. Thanks for the low sugar recipe…it’s a keeper!
Okay…I’m a 45 year old single dad and have never made anything to “can”…I picked a bunch of wild blackberries with my kids and they want to make Jam. After I make the jam…can I refrigerate it for a day before canning…I don’t have any jars tonight…and they REALLY want this to be tonight’s activity.
Thanks a million!
Yes! Just don’t put it in the jars.
You can make the jam, or make it close to all the way jam, but leave it in the pot. Since you don’t have the jars that should work out nicely.
When it goes into the canning jars the jam must be boiling, as in hot all the way through. If you make it today and can it tomorrow that means bringing it back up to a full rolling boil when you can it, stirring it to make sure it’s completely and evenly hot.
But yes, you can totally make this tonight and can it tomorrow. Be careful not to over-cook it, and error on the side of underdone today so that it doesn’t burn when you heat it up tomorrow.
it is really amazing. I never use pectin and this was right down my alley.
People that have tried it can’t believe how little sugar and that it has no added pectin.
It gelled really well.
THANK YOU
I realize this is probably a stupid question but when you say 5 cups blackberries, does that mean 5 cups once they are smashed or 5 cups fresh?
That’s a really good question! I measured the blackberries whole (not mashed). Recipes are written both ways, and this recipe is inexact, more of a choose your own adventure blackberry jam with varying amounts of sugar. If you measure them mashed your yield will be higher, but still it’ll largely depend on how much sugar you use.
It says to process jars in canning pot or refrigerate. Do I have to keep them refrigerated?
If the jars are not water bath canned, then yes, they do need to be stored in the refrigerator. If they’re processed in a water bath canner (ie. lidded and then submerged in a pot of boiling water for 10 minutes) then they can be kept in the pantry at room temperature for years (if not indefinitely) until they’re opened. Once opened, they need to go into the refrigerator.
Thank you so much for this great recipe! Just made a batch and it turned out perfectly! After 25 minutes the magic started happening 🙂
Can I make this with frozen bblackberries? If so do I thaw them and drain of excess liquid first?
I’ve never tried to make this with frozen berries, but I’ve read that the natural pectin is weakened a bit by using frozen fruit and it will not set as firmly. If I were going to make it with frozen fruit, I’d defrost them in a colander and collect the juice below. I’d then cook the juice until it was pretty concentrated and then add in the fruit, perhaps that’s not necessary but that’s just what my gut says is a good method.
I wouldn’t strain out any of the juice because that’s where a lot of the flavor is, and I’d imagine the finished jam would be really seedy with the juice strained.
Instead of canning, can in just freeze it? Thank you.
Yes you can, just use straight-sided canning jars (those labeled “freezer safe”)
How long should it boil?
That really depends on how much sugar you put in and how juicy your fruit are. I found it came together pretty quick even with low sugar, but I’ll have to time it next time.
What about the seeds?
If you want to make blackberry jelly (instead of jam) then you can bring the berries to a boil for about 10 minutes, mash them well, and then strain through a jelly bag. Add the sugar to the strained juice, and then cook that to gel stage. It will gel faster if about 1/4 of the berries are slightly underripe since those have more pectin, but the process for making blackberry jelly without pectin is the same as for jam…all you do is strain the cooked berries before you add the sugar into just the juice.
To boil the berries for 10 minutes, do you add any water to prevent them from burning?
No, there is no need to add water. There will be enough liquid from the berries along with the sugar and lemon juice.
Can frozen mixed berries be used the same way?
Yes, though freezing berries causes some of their pectin to degrade. If you’re working with frozen berries I don’t suggest using the low sugar variations because they won’t gel properly.
I use a hand crank food masher to eliminate the seeds.
How long does the jam last for?
The new ball canning lids are guaranteed for 18 months (used to be 12). Practically speaking, home-canned preserves will last a lot longer than that provided their seal isn’t broken.
Not canned, but just placed in the fridge the jam should last several weeks.
I am diabetic type 2 and looking for low or no carb recipies. I use stevia for coffee, etc. it does have a bitter aftertaste if i use too much. what about using coconut sugar (9gms per teaspoon)?
question: why no pectin? is there something in it that is undesirable?
You can definitely add pectin, and there’s nothing undesirable in it. Some people just don’t have it on hand, especially if they’re just making jam once in a blue moon. Others prefer the texture without added pectin since the pectin creates a different type of gel texture in the finished jam (a tiny bit jello-ish). Add pectin if you want, and it’ll cook much faster and have a much higher yield.
If you want to make an easy, sugar-free blackberry jam recipe without added sugar to accommodate blood sugar issues, I’d suggest following the recipe I put out for no sugar strawberry jam. There’s a process I detail there that would also work with blackberries or any other fruit.
As to stevia, I’m not an expert on it, but when I’ve used it the bitter flavor often comes through. Coconut sugar works fine in place of sugar, but I believe it still impacts blood sugar.
Try using Erythritol.
I cooked mine full Bol til the end, I couldn’t get it in the jars fast enough before it thickened up.
The next day we couldn’t wait to try some.
Hard as a rock, almost bent my spoon.
This was my first attempt, I hope the next batch goes better.
Entirely my fault.
Not sure what to do at this stage.
Just thought I would share my story.
Made according to your low sugar recipe. Picked my berries today and just finished the jam. Excellent. Biscuits for breakfast in the a.m. Spot on recipe!
Wonderful! Enjoy your biscuits, I can’t wait for our blackberries to come in up here in Vermont.
One of the most informative jam recipes I’ve ever encountered! Much thanks!!
My jam wouldn’t gel 🙁
Keep cooking it and watching it, simmering on low, being careful not to scald it. It will eventually gel. If it’s still quite liquid, you can resurrect it by pouring it out of the jars and back into the pot. Before you put it in the canning jars, give it a test on a plate from the freezer to make sure it gels. If it doesn’t gel on the test, it’s not ready.
Mine was too hard. It really was though to get a spoon in it. Not like jam when it was cooled.
I had this exact problem! I basically had blackberry toffee .. I’m guessing that I overcooked it.
Hi, I have tried this recipe twice now, and it never foamed, and it never gelled. Could you tell us what kind of sugar you use? Is it caster sugar (white granulated sugar)?
The first time, I followed your advice and left it to cook for 1 1/2 hours, with no success. I had 5kgs of berries which made 3 tiny half jars, and it was super dense. Here in the UK, there are a lot more types of sugar than I used to find in North America, so that first year, I had used demerera sugar (a kind of crystallised brown sugar which is less processed than white sugar).
I happened to mention this to a friend (the lack of foaming), and she said it has to do with the brand of sugar. She did an intership in a sugar factory in university, and one of the two main UK brands of caster sugar (white sugar) foamed, and the other didn’t because of an additive they used, so since I used unprocessed brown sugar, I thought it was the issue. This 2nd time of trying the recipe, I tried with a white caster sugar, and I used again a ratio of about 6 berries to 1 sugar, and despite it tasting sickly sweet to me, there no foaming, no gelling either. I stopped the boiling after 35 mins since the last time, it made no difference other than reduce the output.. I think I will need to try pectin next time, it’s not just a case of keep boiling it to death.
It definitely sounds like it was overcooked. You do want to use regular white granulated sugar. You can also try using a thermometer to check the temperature rather than relying on visual signs that it’s ready.
Hi not sure about plate in freezer test. Can you please explain. Getting ready now to follow your recipe.
Thanks so much.
I need to take pictures of this process this year and add that in. I did take a picture of it for the redcurrant jelly that I just posted, and you can see a picture of the cold plate gel test in this article: https://practicalselfreliance.com/red-currant-jelly/
Just Place a small plate in your freezer, or better two or three in case you need to test more often. When you think the jam might be done take out the plate, put a teaspoon of jam on it, wait a minute or two, and see if it gels. If it doesn’t, cook a bit longer and repeat until the jam gels on the plate. Now your jam is ready for canning.
Can you recook jam that’s already been canned if it’s not gelled? Either recook and re-can, or cook it again when you open it for use?
You can re-cook and re-can, that’s fine. If it was underdone that usually works pretty well, just be sure you scoop it all out into the pan and then clean your jars completely before putting it back into them.
Would it be ok to add a little stevia for sweetening instead of sugar?
Yes, I believe you can use stevia for jam making. A few things to note though…the sugar helps this jam gel a bit, and without any sugar, the texture will be different and the yield lower since everything will need to cook down more. The second thing to note, I believe stevia has a hint of bitterness, and that would be concentrated in jam.
If you don’t want to use cane sugar, apple juice or grape juice is a good choice. But those still have calories.
The best option I’d say, would be to use stevia with a low or no sugar pectin like Pomona’s pectin. That’d get the jam to gel earlier, without so much cooking and will yield the best texture. It’s no longer a “no pectin” recipe, but it’d be much easier to get good results with stevia that way.
How long does this last in the refrigerator??
The refrigerator shelf life actually depends on the amount of sugar. The less sugar you use, the faster it will spoil. With very low sugar it should last at least 2 weeks, with high sugar amounts it can last months.
Wow!! This turned out perfect! I’ve never made anything in the preserves/jelly/jam world so this was my first go and this recipe did not disappoint. I scoured my canning books and the internet for a good, easy recipe that didn’t call for pectin and am so glad I settled on this one. I didn’t have my jars ready so decided to forgo the canning but will definitely be canning the next batch. Thank you!
Awesome, glad you had a great experience with your first jam!
A word about things lasting in the refrigerator- if you stick a ‘dirty’ spoon into the jam, you basically inoculate it with something that can mold in a few days (like if you lick the spoon and stick it back into the jar). So to make anything last longer in the fridge, stick a clean spoon into the jar and nothing else. This includes not using your hands/fingers to wipe the rim of a jar either.
Who does this?🤮🤮🤮🤢
I am using Allulose, (developed specifically for baking) sugar substitute. And I use cornstarch to thicken. Adjust the amount of Allulose to taste and I use one tablespoon corn starch per 2 cups of berries.
so i tried to subscribe to verify i received an error page and could not even unsubscribe also it stated the page was insecure….what went wrong?
Shirley
I’m sorry that happened. I just went in and tested my newsletter subscription and it’s working at the moment. There definitely shouldn’t be any “insecure” parts of this site, and I’m not sure what may have caused that error. If you never got the confirmation email, try again here: https://practicalselfreliance.com/subscribe/