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/