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    Home » Recipes » Pantry

    Blackberry Freezer Jam {No-Cook, No Corn Syrup!}

    Published: Jul 12, 2019 · Modified: Jun 18, 2023 by Tiffany Dahle · This post may contain affiliate links.

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    The jar of blackberry jam is next to a biscuit.
    The blackberry jam has been spread on a biscuit sitting on a blue plate.
    The photo collage shows the jar of blackberry jam with a spoon next to a photo of the jam on a biscuit.

    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!

    A mason jar with blackberry freezer jam and a spoon. A split biscuit topped with jam sits in the back.

    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.

    Jump to:
    • Why This is the Best Recipe
    • Ingredients
    • No Corn Syrup
    • How to Make No Cook Blackberry Jam
    • How to Make it Not Too Sweet
    • Storage Information
    • How to Use Freezer Jam
    • More Freezer Jam Recipes
    • 📖 Recipe
    • 💬 Comments

    Why This is the Best Recipe

    1. No Corn Syrup: This homemade jam is made with just real sugar, absolutely no corn syrup.
    2. No Cook Blackberry Jam: Unlike many other recipes, this is a fully 100% no-cook jam recipe.
    3. Not Too Sweet: With a hint of lime in the mix to accent the tart blackberries, this jam is just perfectly sweet and zesty.
    4. 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

    A blue farmer's market container is filled with fresh blackberries.

    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.

    The mixing bowl is filled with crushed blackberries and is sitting next to a container of sugar.

    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:

    1. You're not going to eat more than a couple tablespoons at a time, at most.
    2. It makes 8 1-cup servings, this is enough to last you almost an entire year if you eat one jar a month.
    3. 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.

    Jelly jam jars are drying upside down on a tea towel.

    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.

    The jam has been spooned onto a fresh baked biscuit. The jelly jar is in the background next to some fresh blackberries.

    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.

    • A plate with two waffles topped with butter and a side of blackberries.
      Easy Buttermilk Waffles
    • Crispy french toast slices on a platter sprinkled with powdered sugar and a cup of maple syrup on the side.
      Fluffy French Toast
    • A white plate has a pile of fresh baked buttermilk drop biscuits.
      Easy Buttermilk Drop Biscuits {4 Flavor Variations}
    • A plate of triangle shaped fresh peach scones.
      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.

    • Several mason jars filled with bright orange peach freezer jam with metal lids.
      Peach Vanilla Bean Freezer Jam
    • A mason jar filled with homemade strawberry freezer jam has a green plaid spoon sticking out of the top and sits next to a bowl of fresh strawberries.
      No-Cook Strawberry Freezer Jam
    • A mason jar of cherry jam has fresh cherries on a towel.
      Cherry Freezer Jam

    📖 Recipe

    A mason jar with blackberry freezer jam and a spoon. A split biscuit topped with jam sits in the back.

    Blackberry Freezer Jam

    4.67 from 12 votes
    This sweet and zesty no cook blackberry freezer jam is the perfect way to preserve your favorite fresh berries this summer without any corn syrup. 
    TOTAL TIME 16 minutes minutes
    PREP TIME 15 minutes minutes
    COOK TIME 1 minute minute
    YIELD 8 ½ cup jars
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    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.
    COURSEBreakfast
    CUISINEAmerican
    AUTHORTiffany Dahle

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    The photo collage shows the jar of blackberry jam with a spoon next to a photo of the jam on a biscuit.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Shelah

      August 11, 2023 at 3:34 pm

      How can I add jalepenos?

      Reply
    2. Dee

      July 24, 2021 at 4:10 am

      5 stars
      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.

      Reply
    3. ME Prosser

      July 06, 2021 at 9:17 am

      This is the best!!! The lime compliments the tartness of the blackberries. This is the recipe my family asks for.

      Reply
      • Tiffany Dahle

        July 06, 2021 at 10:55 am

        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.

        Reply

    Trackbacks

    1. Easy buttermilk waffles that make busy days better says:
      August 16, 2019 at 7:10 am

      […] last time I made them, I had just finished making the homemade blackberry jam and I knew I just HAD to have them on the fresh waffles with a smattering of fresh blackberries on […]

      Reply
    2. Strawberry freezer jam says:
      August 1, 2019 at 3:20 pm

      […] The best no-cook, no corn syrup blackberry freezer jam says: July 12, 2019 at 3:10 pm […]

      Reply

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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for women.

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