Blackberry Jam Recipe Without Pectin
This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.
Servings: 2 half pint (8oz) jars
Ingredients
- 5 cups blackberries
- 1 to 2 cups sugar see note
- 1 to 2 tbsp lemon juice optional
Instructions
- Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
- Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
- Test for gel stage on a plate in the freezer.
- Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.
Notes
This low sugar recipe yields roughly two half pint jars. This recipe can be multiplied up to 4x, making a batch that starts with up to 20 cups of blackberries for a larger batch. Do not increase the batch size beyond 4 times, extra large jam batches often have trouble reaching gel stage properly.
To make a conventional blackberry jam without pectin, add equal parts sugar and fruit by weight and follow the same instructions. The yield will be much higher.
Neither the sugar nor the lemon juice are necessary for safe canning, and both can be increased, decreased or eliminated without affecting the safety of this canning recipe.