Homemade Blackberry Jam Without Pectin

No Pectin Blackberry Jam

Blackberries are bursting with flavor when they are in season. They grow big, bold, and full of that deep berry sweetness that makes the best blackberry jam. Our family always looks forward to seeing which jam flavor we can open next, and this no pectin blackberry jam is one of the favorites. The beautiful dark color, the rich taste, and the simple step of crushing the berries into a thick, juicy slurry make this recipe feel like summer in a jar.

This blackberry jam recipe follows the trusted Ball Canning method and uses only two ingredients. Blackberries are naturally high in pectin, so the jam thickens on its own once it reaches 220F. It has a soft, old fashioned set and a bright berry flavor that tastes homemade in the best way. Whether you picked fresh berries or thawed a bag from the freezer, this easy blackberry jam is a simple and reliable way to add another delicious flavor to your pantry.

Why You’ll Love This Blackberry Jam

• Only 2 ingredients
• No commercial pectin needed
• Works with fresh or frozen blackberries
• Soft, spreadable texture
• Beginner friendly canning recipe
• Perfect for gifting or stocking your pantry
• A great addition if you already enjoy making simple strawberry jam or our other jam/jelly recipes

Ingredients

• Crushed blackberries
• Sugar
• Butter (optional, helps reduce foaming)

The butter is not part of the original Ball recipe, but it is included in several of their small batch recipes to help control foam. It does not affect the flavor or safety of the jam.

How To Make Blackberry Jam Without Pectin

Blackberries contain natural pectin. When the fruit and sugar boil together and reach 220F, the jam thickens on its own. No added pectin or lemon juice is required.

1. Crush the blackberries.
2. Combine berries and sugar in a large heavy pot.
3. Bring the mixture to a full rolling boil.
4. Cook until the jam reaches 220F.
5. Ladle into hot jars and process in a water bath canner.

This method creates a softer, more traditional jam compared to recipes that use added pectin.

Step By Step: How To Make Blackberry Jam

1. Prepare jars, lids, and your water bath canner.
2. Crush the blackberries and measure them. You can use a blender, hand stick blender or by hand.
3. Add berries and sugar to a large Dutch oven style pot.
4. Add the optional butter to help reduce foaming.
5. Bring the mixture to a boil over high heat.
6. Continue boiling until the jam reaches 220F.
7. Fill hot jars, wipe rims, add lids, and apply bands.
8. Process jars in a boiling water bath for 15 minutes.
9. Let jars rest for 5 minutes before removing them from the canner.
10. Cool jars on a towel and cover them to prevent temperature shock.
11. f you are new to canning, the process is very similar to what you may have used when making canning crushed tomatoes.

Can You Use Frozen Blackberries For Jam?

Yes. Frozen blackberries work well, but they need to be thawed before cooking. Thawing the berries overnight in the refrigerator helps reduce cooking time and gives you a more consistent result.

How Many Jars Does This Blackberry Jam Recipe Make?

This recipe makes:

• 9 half pint jars
• or 4 pint jars

There is also something called Ball Math. Sometimes it makes a jar or 2 more, sometimes a jar or 2 less. Have a few extra jars ready in case you need them.

What Temperature Does Blackberry Jam Need To Reach

The jam must reach 220F to set properly. Use a reliable thermometer and stir often as the jam thickens.

Why Add Butter To Blackberry Jam

The butter helps reduce foaming during cooking. It is optional, but it makes the jam easier to work with and gives you a cleaner finish in the jars.

How Long Do You Water Bath Blackberry Jam

Process blackberry jam for 15 minutes in a water bath canner. Start the timer once the water reaches a full boil. After the 15 minutes are up, turn off the heat, remove the lid, and let the jars rest for 5 minutes before lifting them out.

What Makes This An Easy Blackberry Jam Recipe?

You only need sugar and crushed blackberries to make this recipe (the butter is optional). A large dutch oven style pot to cook the berries and jars to put in. And don’t forget to water bath the jars!

Why Place Jars On A Towel And Cover Them

Setting jars on a towel prevents temperature shock that can cause jars to crack. Covering them with a towel helps them cool slowly and protects them from drafts. After all the work of making jam, it is worth protecting your jars as they seal.

Tips For Perfect Blackberry Jam

• Use your largest burner to help the jam reach temperature faster.
• Stir often to prevent scorching.
• A wide pot helps the jam cook down more quickly.
• If the jam foams, skim it or use the optional butter.
• For a thicker jam, cook a few minutes longer after reaching 220F.

Storage And Shelf Life

Properly processed jars of blackberry jam last 12 to 18 months in a cool, dark place. Once opened, refrigerate and use within 3 to 4 weeks.

Troubleshooting Blackberry Jam

• Jam is too runny It may not have reached 220F. You can reprocess and cook it longer.
• Jam is too thick It cooked a little too long. Add a spoonful of hot water when serving.
• Jam didn’t seal Refrigerate and use within a few weeks.
• Jam foamed too much Add the optional butter next time or skim the foam before filling jars.

Print Recipe

5 from 2 votes

No Pectin Blackberry Jam (Easy 2 Ingredient Recipe)

This easy no pectin blackberry jam is made with only two ingredients and has a rich, old fashioned flavor. Blackberries are naturally high in pectin, so the jam thickens beautifully once it reaches 220F. Perfect for beginners and a great way to preserve fresh or frozen blackberries.

Prep Time10 minutes mins

Course: Canning

Cuisine: American

Servings: 9 half pints

Author: Regina Sober

Equipment

• Water Bath Canner
• Dutch Oven Pot
• Spatula
• Large Measuring Cup
• canning utensils
• Ladle
• Mixing Bowls
• Half pint jars, seals and lids
• Ball Blue Book Guide To Preserving
• Thermometer
• Dissolvable Labels

Ingredients

• 9 cups chopped blackberries
• 6 cups sugar
• ½ teaspoon butter (optional)

Instructions

• Fill the water bath canner with water (to give the jars water 1 inch above the jars. Start heating the water while you process the blackberries.
• Wash the blackberries.
• Place the blackberries and sugar into the Dutch oven.
• Stir on low heat to get the sugar melted.
• Add the butter (it keeps the jam from foaming)
• Once the sugar is melted, turn up to medium-high heat.
• Bring the mix to a boil over medium heat.

  Stir to keep the mix from burning.
• Bring to a rolling boil, stirring to keep from boiling.
• Use your thermometer and monitor, we want to the temp to reach 220F.
• Once it does, remove from heat.
• Place the funnel on the jar and with the ladle, fill the jars, leaving 1/4" head space from the top.
• Clean the top of the jar with a clean wet towel.
• Place a seal on the jar and finger tighten.
• Place the jars in hot water in the water bath canner.
• Repeat filling each jar and placing into the water bath canner, water 1" over top of jars.
• Bring the water to a boil and water bath jars for 15 minutes.
• After the time is up, turn off the heat, remove the top of the water bath canner and allow the jars to sit for 5 minutes.
• Remove the jars and place on a towel.
• Cover the jars and allow them to cool for 12 hours.
• Check to ensure they have sealed. Label and date the jars.

Video

Notes

• Blackberries contain natural pectin, so no added pectin or lemon juice is needed.
• The optional butter helps reduce foaming during cooking.
• Frozen blackberries work well but should be thawed first to reduce cooking time.
• Jam must reach 220F to set properly.
• For a thicker jam, cook a few minutes longer after reaching temperature.
• Store sealed jars in a cool, dark place for up to 18 months.
• Wear an apron, this will splatter as it boils, so there may be some clean up that needs to be done.