Easy Blackberry Freezer Jam
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This easy blackberry freezer jam recipe is the perfect recipe for blackberry season! Made with simple ingredients and minimal cooking, it tastes like biting into a fresh blackberry!
This Easy Freezer Jam Recipe Might Surprise You
Summer is the perfect time for making homemade blackberry jam, and this freezer jam is the EASIEST type of jam to make!
Happy baking! xo, Emily
Gather Your Ingredients
If you’ve made our Strawberry Freezer Jam, Raspberry Freezer Jam, or Peach Freezer Jam recipes, you’ll notice a very familiar list of ingredients. Here’s what you’ll need for this easy recipe:
USE EXACT AMOUNTS! Freezer jam isn’t difficult, but it IS precise. Do not cut down on the sugar, or the recipe will not set up properly. Measure the crushed fruit, sugar, and water as precisely as possible for the best results.
How To Make Blackberry Freezer Jam, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
- Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
- Mash, Strain & Measure The Blackberries. Next, use a potato masher (best) or fork to crush the blackberries in a large bowl. If desired, press about 1/3 of the mashed fruit through a fine-mesh sieve to remove the seeds and pulp. Measure the mashed blackberries to make sure you have EXACTLY 4 cups. (No more, no less.)
- Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
- Stir In The Mashed Blackberries. Add the crushed berries (and lemon juice, if using) to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blackberry mixture. Make sure to mix well, so the jam sets up evenly!
- Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
- Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.
Yummy Ways To Use This Jam
The best part of jam season is all the fun ways to eat it! This delicious blackberry jam doesn’t get as much attention as classic strawberry jam or raspberry jam, but it has SO MANY delicious uses!
- Bread, Biscuits, Scones & Toast. I have to start with the obvious, but I’m telling you that blackberry jam on a slice of buttered toast is one of the best things you’ll eat all year.
- Sandwiches. Change up a classic PB&J by adding blackberry jam, or add a touch of elegance to a panini with gruyere cheese, some ham or prosciutto, some of this delicious jam, and a little peppery arugula!
- Cheese & Crackers. Similarly, some sharp cheddar (or Trader Joe’s Unexpected Cheddar!) on some crackers with a little blackberry jam is heaven.
- Appetizers. This is a great recipe for using on appetizers. Baked brie, crostini, whipped feta, puff pastry bites, and pinwheels all taste great with blackberry jam!
- Savory Dishes. Think blackberry BBQ sauce, blackberry glazed pork chops, glazed meatballs, and even salad dressings! The beautiful color & sweet, tangy flavor makes this jam a great pairing for savory recipes.
- Ice Cream. Blackberry freezer jam tastes amazing spooned over a scoop of vanilla, lemon, or mixed berry ice cream!
FAQ + Tricks For The Best Blackberry Freezer Jam
Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.
Make Sure You Have The Right Pectin. This blackberry freezer jam recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less Sugar or No Sugar Needed Recipes (pink box). Be sure to use the full amount of sugar called for, or the pectin won’t set up properly!
Can I Make Seedless Jam? Absolutely. For seedless blackberry jam, you’ll just likely need more berries (10-12 cups) to reach 4 cups of mashed berries, since straining removes some of the pulp and seeds.
How Long Does Blackberry Freezer Jam Last? This blackberry freezer jam will stay fresh for about a year in the freezer, and 2-3 weeks once opened in the fridge.
🌟 Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our low sugar Blackberry Freezer Jam recipe. I can’t wait to hear how it goes!
Ingredients
- 4 cups Mashed Blackberries from about 8 cups fresh blackberries or thawed frozen blackberries
- 3 cups Granulated Sugar (600 grams)
- 1 (1.75 oz.) Package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
- 1 cup Water
- 1 Tablespoon Fresh Lemon Juice or Lime Juice (optional)
Instructions
- Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
- Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
- Mash, Strain & Measure The Blackberries. Next, use a potato masher (best) or fork to crush the blackberries in a large bowl. If desired, press about 1/3 of the mashed fruit through a fine-mesh sieve to remove the seeds and pulp. Measure the mashed blackberries to make sure you have EXACTLY 4 cups. (No more, no less.)
- Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
- Stir In The Mashed Blackberries. Add the crushed berries (and lemon juice, if using) to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blackberry mixture. Make sure to mix well, so the jam sets up evenly!
- Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
- Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.
Notes
- **Make sure you’re using pectin for less sugar or no-sugar recipes. Traditional pectin (yellow box, for Sure Jell) will not work in this recipe, as the ingredients in this recipe are formulated for less sugar.
- For Seedless Jam: For seedless blackberry jam, you’ll just likely need more berries (10-12 cups) to reach 4 cups of mashed berries, since straining removes some of the pulp and seeds.
Video
Find the recipe:
sweetsandthankyou.com/blackberry-freezer-jam/