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.
Servings: 9 half pints
Equipment
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.