If you love blackberries, try this easy blackberry jam recipe without pectin (complete with canning instructions!)
One of the ways to enjoy something for a longer time is to preserve them -just like blackberries!
I love to make blackberry jams just because I can!
It tastes great, it’s easy to prepare, and it’s healthy(ish)!
Here is the BEST recipe you can try at home this blackberry season!
Easy Blackberry Jam Recipe Without Pectin
As always, let’s start with an easy jam recipe.
This homemade jam recipe yields about 2 pints of jam, depending on how much liquid your blackberries have in them.
You could easily make this delicious jam on your first time with fresh berries from the grocery store or from your garden.
This recipe is easy and is good for a small batch of blackberry jam.
Wild berries can be used for this recipe.
But, if you’re using wild blackberries, wash them thoroughly with hot water and salt to remove all unwanted worms and dust.
Canning blackberry jams is a great way to be able to make them last until next year.
When canned the right way, the family can enjoy this simple blackberry jam all year long!
Since we are not using store-bought pectin, we are adding apples, which contain a natural pectin and add to the sweetness of the jam.
Because you are more familiar with the process, it can take less time, and preparing the next batch could be easier.
Making seedless blackberry jam is just as easy, too. Simply run your blackberry and sugar mixture through a food mill.
You can also enjoy ice cream with the same deep purple color and great taste.
A better way to keep the flavor of blackberries is to do home food preservation.
Most jam recipes call for lemon juice, lemon zest, or grape juice to make them taste better!
While you can enjoy making these delicious blackberry jams, you can also make raspberry jam with almost the same ingredients in almost the same way.
How to Can Blackberry Jam
To can your blackberry jam, simply ladle your hot jam into sterilized canning jars.
Wipe the rim and affix the lid and ring.
Because of blackberries’ natural sugars and the added sugar, this is considered a high-acid food and can be done with a water bath canner.
Simply process in a water bath canner for 10 minutes.
- 4 cups blackberries
- 3 cups sugar
- 1 apple (peeled, cored and cut into small pieces)
- 1 Tbsp lemon juice for each can
- Cook over low heat, stirring constantly.
- Cook until a spoonful on a plate stays put.
- Pour lemon juice and blackberry jam, hot, into sterilized canning jars, leave 1/4 inch headspace.
- Wipe the rim and secure lids and rings.
- Process in a hot water bath for 10 minutes.