Easy Blackberry Jam (no pectin)

If you love blackberries you are in the right place with my easy blackberry jam. It is so simple to make with this small batch blackberry jam recipe. This juicy sweet jam is perfect of using on pancakes, smeared on croissants, in porridge, on toast or even with a spoon. This is an easy blackberry jam without pectin and only used one punnet of blackberries too.

Autumn is upon us and I am ready for warm spiced foods and blackberry jam! My easy blackberry jam is the perfect way to start the season, it’s a recipe for blackberry jam without pectin, as blackberries are high in pectin you need a little less lemon than you would for example in my strawberry jam recipe to help the jam set. A little lemon will act as the pectin to help the jam thicken. A blackberry jam without pectin gives a softer set but I prefer it. It’s also easier to shop for and you don’t have to have to store the pectin for another day.

Why you’ll love this easy blackberry jam recipe

• It only uses 3 ingredients, blackberries, sugar and a little lemon juice. Even a novice baker would be a pro at making blackberry jam without jam sugar.
• Using lemon juice instead of pectin makes this easy blackberry jam all-natural, lemon is a natural source of pectin so using just a few tablespoons is enough to enjoy this blackberry jam with a perfect soft set.
• You can make this blackberry jam as a small batch recipe or scale it up for a large batch.

Top Questions

Are blackberries high in pectin?
Can you use frozen blackberries for jam?
How to make blackberry jam without pectin?
Can you make blackberry jam without jam sugar?

Ingredients

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

BLACKBERRIES

You can use fresh or frozen blackberries for this blackberry jam recipe. For best results have either at room temperature. If starting from frozen place the berries on a low heat so they defrost slowly then continue the recipe as normal. In my How to make blackberry jam post you will just how easy it is.

SUGAR

As blackberries are high in pectin you don’t need fancy jam sugar for blackberry jam. You only need granulated or caster sugar. I tend to use granulated sugar as I prefer the taste but there isn’t a huge difference at all.

How to make blackberry jam – step by step

• Place a plate in the fridge to chill. You will use the plate to see how the jam sets later.
• Weigh the blackberries as you will need the same weight in sugar. If you want a smoother jam use a potato masher to break them up or chop them up.
• Place the saucepan on low heat and add the blackberries.
• As the blackberries are softening weigh out the sugar and add it in.
• Add in the lemon juice and keep stirring.
• When the sugar has dissolved turn up the heat so the jam is lightly bubbling in a rolling boil for 5 minutes and keep stirring.

• Take off the heat and add a few drops to the cool plate. After a minute push the jam with your finger and when it starts to gently wrinkle and hold that wrinkle the jam is done. If it doesn’t wrinkle put the jam back on the heat for another 2 minutes. A gentle wrinkle will give a soft set, for a thicker set get the jam to a stage where the wrinkle is very strong.
• When ready, spoon the jam into warm sterilised jars (see here for how to sterilise them in both the oven and sterilise them in the air fryer) and screw the lids on and leave to cool.

Top Tips

• pick (and wash your own blackberries). this is a super fun activity for the whole family. Just be sure to pick ones that are waist height or above for sanitary reasons!
• Sterilising your jars. To sterilise the jars you can either wash them in hot soapy water and then place them in an oven for 20 minutes at 120 degrees fan oven. Leave the lids to drain after washing. Or wash the jars and lids in a hot dishwasher (steam setting if yours has one) and allow them to stay warm and dry in the machine until I’m ready to use them.

Blackberry Jam Serving Suggestions

You use blackberry jam without jam sugar in any recipe you would usually use the classic strawberry jam in.

I like to use blackberry jam on pastries, especially croissants, or in the middle of a victoria sponge. The deep blackberry flavour adds an autumnal twist on the classic strawberry jam victoria sponge.

Blackberries with scones has to be my new favourite combination of blackberry jam and sweet treat.

Equipment

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• saucepan or jam pan (jam pan would be better for larger batches)
• kitchen scales
• jam jars (depending on the size of berries and how much quantity you want to make you will need jam jars. I would recommend getting a few so you can make jam again and again. It is really addictive).

Blackberry Jam Substitutions and Variations

Remove the lemon – if you want an even softer set jam then remove the lemon completely. As blackberries have a high pectin level the jam will still set. This is a great part of jam making as it’s easy when you’ve forgotten the lemon at the supermarket.

Add spices – Blackberries go well with mint and basil.

They also pair well with oregano, rosemary, sage and thyme. A sprig of rosemary in the jam (before spooning it into the jars) would bring a beautiful earthiness to the jam.

Cinnamon is also a lovely spice to add to this blackberry jam.

Storing / Making ahead of time options

Easy blackberry jam can last for 3 weeks in the fridge but you can also freeze your blackberry jam without jam sugar for 3 months before you are ready to use it. Best frozen in a freezer safe container and not a glass jar.

Just be sure to defrost it thoroughly before using it to pimp your breakfast pastries!

FAQS

Are blackberries high in pectin?

Blackberries are high in pectin unlike other jam favourite fruits like strawberries and raspberries. This means when you make blackberry jam you don’t need to add extra pectin to make it thicken. In this recipe I use a little lemon juice which acts as a natural pectin but also boosts the flavour of the finished blackberry jam without pectin.

Can you use frozen blackberries for jam?

Yes you can use frozen blackberries for jam. In fact it’s so conveint if you want to build up a good amount of blackberries to do a bigger batch of blackberry jam. I’ve been picking blackberries from the garden a few at a time and putting in the freezer until I’m ready.

You can use frozen berries from frozen too. If you want to make jam straight from frozen berries put the berries in the saucepan and put on a lower heat to start with so the berries soften and warm gently.

How to make blackberry jam without pectin?

Blackberry jam is easy to make without pectin. Blackberries are naturally high in pectin in anyway so you can create a soft set jam with just using sugar. If you still want to create a thicker set jam then I would recommend adding lemon juice. It acts like pectin but also boosts the flavour.

Can you make blackberry jam without jam sugar?

Yes you can absolutely make blackberry jam without jam sugar. Jam sugar contains pectin and as blackberries already contain pectin this mix can leave your jam setting very hard. You will still need to use sugar for the jam but that is a lot easier to find in shops.

Other Recipes you might like

I will add in the other jams when the photos are done

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Recipe

Easy Blackberry Jam

Sisley White

If you love blackberries you are in the right place with my easy blackberry jam. It is so simple to make with this small-batch blackberry jam recipe. This juicy sweet jam is perfect of using on pancakes, smeared on croissants, in porridge, on toast or even with a spoon. This is an easy blackberry jam without pectin and only used one punnet of blackberries too.

5 from 7 votes

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Steralising time 15 minutes mins

Total Time 35 minutes mins

Course Preserves

Cuisine International

Servings 1 jar

Calories 587 kcal

Equipment

• Saucepan
• Knife
• Chopping board
• Kitchen Scales

Ingredients

 

1x2x3x

(Easy to adapt – The amount of sugar needs to be equal to the weight of the blackberries)

• 1 punnet blackberries approximaetly 150g
• 150 g sugar I use granulated
• 2 tbsp lemon

Instructions

 

• Place a plate in the fridge to chill. You will use the plate to see how the jam sets later.
• Weigh the blackberries as you will need the same weight in sugar. If you want a smoother jam use a potato masher to break them up or chop them up.
• Place the saucepan on low heat and add the blackberries.
• As the blackberries are softening weigh out the sugar and add it in.
• Add in the lemon juice and keep stirring.
• When the sugar has dissolved turn up the heat so the jam is lightly bubbling in a rolling boil for 5 minutes and keep stirring.
• Take off the heat and add a few drops to the cool plate. After a minute push the jam with your finger and when it starts to gently wrinkle and hold that wrinkle the jam is done. If it doesn’t wrinkle put the jam back on the heat for another 2 minutes. A gentle wrinkle will give a soft set, for a thicker set get the jam to a stage where the wrinkle is very strong.
• When ready, spoon the jam into warm sterilised jars (see notes for how to sterilise them) and screw the lids on and leave to cool.

Video

Notes

To sterilise the jars you can either wash them in hot soapy water and then place in an oven for 20 minutes at 120 degrees fan oven. Leave the lids to drain after washing. 

or

I wash the jars and lids in a hot dishwasher (steam setting if yours has one) and allow them to stay warm and dry in the machine until I’m ready to use them.

Nutrition

Calories: 587kcalCarbohydrates: 152gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 2mgPotassium: 45mgFiber: 1gSugar: 150gVitamin A: 9IUVitamin C: 16mgCalcium: 9mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword blackberries, blackberry jam, Jam, lemon

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