No Pectin Blackberry Jam

Blackberry Jam is a fun recipe to make and this Ball Canning recipe only takes 2 ingredients. Surprisingly, this is a no-pectin blackberry jam recipe, offering a unique approach to the traditional jam-making process. Explore the simplicity and innovation behind this recipe for a flavorful homemade treat.

The third ingredient is not listed in the Ball Canning book (but I have seen it in several other small batch jam/jelly recipes they have to keep the jam from foaming).

No need to seed the blackberries, just crush them and make your jam. It will take a bit of time to reach temperature, so use your biggest burner on the stove to get the job done.

How Do You Make Blackberry Jam Without Pectin?

Blackberries have natural pectin. As long as you can get the berries to boil and reach 220F temperature, no pectin is needed. The jam will be softer than a jam recipe made with pectin.

Can You Use Frozen Berries to Make Jam?

You can use frozen blackberries, but you will want to thaw the berries before starting to make jam. If you start with frozen blackberries, the cooking time will increase. If you can put them in the refrigerator to thaw over night, it will reduce your processing time.

How Many Jars Does This Blackberry Jam Recipe Make?

It depends on the size of jars you used to make homemade jam. We sometimes use quarter pint jars, so we can change between types of jam and get a variety. It makes 9 half pint jars or 4 1/2 pint jars.

Why Do You Add Butter To Homemade Blackberry Jam?

This is not part of the Ball Canning recipe. It has been added in their small batch recipe to prevent foaming of jam, so I use it in most jam recipes.

What Temperature Does The Blackberry Jam Need To Reach?

The blackberry jam needs to reach a temperature of 220F. Once the jam recipe reaches this temperature, you are able to start placing the jam in hot jars and then place in a hot water bath to complete the canning process.

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!

Does Lemon Juice Thicken Jam?

It does. But lemon juice is not needed in this recipe as blackberries are high pectin fruit. This means that they can set without the need of pectin or lemon juice.

How Long Do You Water Bath Homemade Blackberry Jam?

Blackberry Jam should be placed in the water bath canner for 15 minutes. The time starts once the water reaches a boil. Once the 15 minutes is over, turn off the stove and remove the lid from the canner. The jars should sit for 5 minutes before removing from the water.

Why Do You Put The Jars On A Towel and Cover Them?

Whether canning blackberry jam or any jam, I place a towel under jars to prevent a change in temperature on the jars (that may cause them to crack). Covering the jars in a towel also allows the jars to cool slowly and keeps them from cool air from hitting them, potentially breaking a jar. You worked hard, you should protect your food and time.

Print Recipe

5 from 2 votes

Blackberry Jam Recipe

You can make blackberry jam without pectin and it's so delicious. Serve it for breakfast, lunch an dinner. Enjoy it in pastries, on ice cream and any where you would use fruit.

Prep Time10

Course: Canning

Cuisine: American

Servings: half pints

Author: Regina Sober

Equipment

Ingredients

9 cups chopped blackberries
6 cups sugar
1/2 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 cherries.
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

You do not need to use the butter, but it does help the jam from having a foaming top that needs to be removed when done boiling.
We recommend putting a towel on the bottom and tops of the jars to allow to cool slowly and keep any changes in temperature away from the jars (that could cause them to break).
To smash the berries, you can use a food processor, potato masher or blender. We blend in a food processor to get them broken up but not completely liquid.
Wear an apron, this will splatter as it boils, so there may be some clean up that needs to be done.