Blackberry Jam Without Pectin
This blackberry jam without pectin is sweet, fruity, and incredibly easy to make with just a few simple ingredients. Perfect for spreading on toast, biscuits, and pastries.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 20 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz blackberries (about 2½ cups)
1 cup granulated sugar (or more, to taste)
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Pinch of salt (optional)
Instructions
In a medium saucepan, combine the blackberries, sugar, lemon juice, and salt (if using).
Cook over medium heat, stirring occasionally, until the berries soften and begin to burst.
Mash the berries with the back of a spoon or a potato masher until your desired consistency is reached.
Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer, stirring frequently, until the jam thickens and reaches 210–220°F (99–104°C).
Remove from the heat and carefully pour the hot jam into clean jars, leaving about ½ inch of headspace at the top.
Allow the jam to cool completely before sealing with lids and refrigerating.
Enjoy immediately after cooling, or refrigerate for 24 hours for the jam to fully set.
Notes
No pectin is needed because blackberries naturally contain pectin, and the lemon juice helps the jam set.
For a smoother jam, press the cooked mixture through a fine-mesh sieve to remove seeds.
Adjust the sugar according to the sweetness of your berries and personal preference.
Store in the refrigerator for up to 3 weeks.
For long-term storage, follow approved water-bath canning procedures.
Find it online: https://allrecipesmade.com/blackberry-jam-without-pectin/
