Blackberry freezer jam is the most delicious way to preserve fresh farmer's market blackberries. Don't ruin the flavor by cooking the delicate berries or spoil the jam by using unhealthy corn syrup. This no-cook blackberry jam recipe is the best-ever!
Making homemade jam has absolutely ruined my family for store-bought jellies forever.
I've been making the same strawberry freezer jam since the Peanut was two years old. Every summer I try to make enough to stock our freezer so we can make it to strawberry season the following year.
This year, I got way too busy with the end of school and missed strawberry season by one week! I was so sad.
While we were at the farmer's market hunting for strawberries, we noticed giant piles of the most beautiful blackberries I've ever seen in their place.
Knowing how flexible the freezer jam recipe is, I decided to mix things up a little this year and experiment with a brand new (to us) flavor.
I spent some time that afternoon testing out this easy blackberry freezer jam. Y'all. I think it might be the MOST DELICIOUS thing to come out of my kitchen. Ever.
If you've never made homemade jam before, don't be intimidated. Freezer jam is totally easy peasy. This blackberry freezer jam recipe requires NO COOKING.
It also has a very short list of ingredients. We use only real sugar, not corn syrup here.
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Why This is the Best Recipe
- No Corn Syrup: This homemade jam is made with just real sugar, absolutely no corn syrup.
- No Cook Blackberry Jam: Unlike many other recipes, this is a fully 100% no-cook jam recipe.
- Not Too Sweet: With a hint of lime in the mix to accent the tart blackberries, this jam is just perfectly sweet and zesty.
- Easy for Beginners: No difficult canning techniques are required! You can make this recipe in just minutes with a bit of easy prep work.
Ingredients
Homemade from-scratch blackberry freezer jam has such an easy list of ingredients:
- Fresh Blackberries
- Sugar
- Fresh Limes
- Powdered Fruit Pectin
- Water
That's it! No corn syrup, no artificial sweeteners, just fresh fruit!
No Corn Syrup
I'm not totally against corn syrup. I use it to make our beloved pecan pie every Thanksgiving.
But, for some reason it just sounds gross to eat it straight-up in a jam recipe. Especially since our blackberry jam doesn't get cooked at any point in the process, it would be like eating raw corn syrup out of the container. Yuck.
Our blackberry jam is made with just real sugar.
How to Make No Cook Blackberry Jam
There are several recipes out there that claim to be "no-cook" but actually involve heating the blackberries in a saucepan.
I think what they meant was that their freezer jam avoids the traditional canning and preserving process of boiling the mason jars to seal them.
What they did was worse -- they cooked the nearly perfect fresh blackberries and lost some of that amazing fresh-fruit flavor that comes from a true no-cook jam recipe.
When you start with perfectly ripe blackberries, it takes no effort at all to crush them by hand with a potato masher in a large bowl.
That is the only prep I did besides washing and draining the blackberries!
Once you add the sugar it completely dissolves easily in the blackberry juices.
Then simply add the pectin to boiling water and stir that mixture into the berries. The little bit of heat from the boiled water finishes dissolving whatever sugar the blackberry juice doesn't.
How to Make it Not Too Sweet
If you've never made freezer jam from scratch before, you might feel a little shocked to see how much sugar goes into the recipe.
Just remember a few things:
- You're not going to eat more than a couple tablespoons at a time, at most.
- It makes 8 1-cup servings, this is enough to last you almost an entire year if you eat one jar a month.
- Blackberries are not the sweetest of berries. Their tart flavor is just perfect for jam and the sugar helps to make them a little more palatable in mass quantity.
That said, I always worry about our jam being too sweet.
For the blackberry jam recipe, I decided to add just a touch of lime zest and juice to the mixture to help give it a little bit of zing.
The blackberry jam doesn't taste lime-y at all, the lime zest gives it just that little something extra special.
Storage Information
The best part about making homemade freezer jam is just how easy it is to store.
There is no complicated canning process necessary.
Instead, I simply wash and completely dry 8 small mason jars and have them ready before I start to make the jam.
Immediately fill the jars with the blackberry jam and then cover them with lids.
Let the filled jars sit on your kitchen counter for 24 hours and then simply store them in the freezer for up to one year.
How to Use Freezer Jam
When you are ready to enjoy your blackberry jam, simply take a jar from the freezer and let it thaw in your fridge overnight.
Once you've opened the jam, you'll want to use it within 2 - 3 weeks. Keep it stored in your fridge when not in use.
Freezer jam has a thinner consistency than store bought jellies and jams and it practically melts on top of a warm piece of toast.
I love to use it instead of maple syrup on buttermilk waffles, pancakes, or my favorite fluffy french toast.
You could also spread it on a buttermilk biscuit or add extra flavor to my fresh peach scones.
More Freezer Jam Recipes
Blackberries not in season yet?
Maybe you'll prefer making my favorite peach freezer jam, roasted cherry freezer jam, or classic strawberry freezer jam recipe.
📖 Recipe
Blackberry Freezer Jam
Ingredients
- 3 cups mashed blackberries about 5 - 6 cups whole blackberries
- 5 ¼ cups sugar
- Zest of 1 lime plus juice from ½ the lime
- 1 (1.75 oz) package regular powdered fruit pectin
- ¾ cup water
Instructions
- Rinse and drain the fresh blackberries and then mash them in a large mixing bowl. Any lumps of fruit that remain will be in your jam, so keep mashing until it reaches a texture you prefer. Add the sugar and lime zest and juice to the bowl. Stir them together and let them sit for 10 minutes.
- Meanwhile, wash and dry 8 1-cup containers in hot soapy water. Set them out for filling with jam.
- In a small saucepan, combine the pectin and water. Heat over high heat and bring to a boil while stirring constantly. Once it comes to a boil, continue to cook for 1 minute.
- Quickly pour the water and pectin into the bowl with the blackberries. Stir the jam together for 3 minutes or until the sugar is mostly dissolved.
- Ladle the jam into your prepared containers being sure to leave ½-inch space at the top for the jam to expand once frozen. Seal the containers with the lids and let them stand on your counter at room temperature for 24 hours. Freeze the jam for up to one year or place it in the fridge for immediate use.
- Thawed jam lasts for up to 3 weeks in the fridge.
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Shelah
How can I add jalepenos?
Dee
What a great recipe! I just finished a batch and it super easy and delicious. The flavor is spectacular, blackberry, earthy, just wonderful and the deep color is gorgeous. I look forward to using this all winter on toast, in yogurt, and even as filling for cakes and cupcakes. I will say that the sugar is perfect if you want a well balanced jam thats sweet but still fresh and maintains hints of the berry’s tartness. However, I like my jam a bit more tart than most people so I may reduce the sugar to 4.5 cups. It seems excessive but you were right on the money, blackberries aren’t inherently very sweet so it actually is quite needed. Thanks for sharing such a great recipe. Cant wait to try more.
ME Prosser
This is the best!!! The lime compliments the tartness of the blackberries. This is the recipe my family asks for.
Tiffany Dahle
Thank you so much!! I’d love if you would leave a star rating on the recipe card so other readers can find it too! I’m thrilled your family loves it.