Homemade Blackberry Jam (Easy Recipe with No Pectin)
It's the season for wild blackberries, and making homemade jam is the perfect way to preserve these natural delights. This homemade blackberry jam recipe uses natural sweetener and no additional pectin—just simple ingredients that compliment the naturally sweet, tart flavor of blackberries. If you're looking for a homemade jam that’s delicious and healthy, this one’s for you!
Servings 8 oz
Equipment
- 1 large saucepan
- 1 Large Bowl
- 1 fine mesh sieve
- 1 wooden spoon
- 1 rubber spatula
- 1 spoon for stirring
- 1 whisk or potato masher
- 1 clean 8 oz jar for storing
Ingredients
- 2 cups blackberries, fresh or frozen and thawed
- 1/2 cup blueberries, fresh or frozen and thawed (or substitute with more blackberries)
- 2/3 cup natural cane sugar (ideally sucanat/panela sugar)
- 1 tablespoon fresh lemon juice
Instructions
- Add blackberries, optional blueberries, fresh lemon juice, and sugar to a large saucepan.
- Place the pot on a stove set to medium heat and bring to a simmer, stirring frequently.
- Once the berries have become more of a liquid, lower the temperature to medium low and keep stirring frequently and mashing with a potato masher or whisk. Make sure to stir frequently so it doesn't burn on the bottom.
- Prepare a fine mesh sieve placed over a large bowl.
- After about 40 minutes or so, the berry mixture will begin to turn into gel. Once the berry mixture has just begun to reach the gel stage (but is still slightly liquid), remove from the heat and quickly transfer berry mixture to the prepared sieve.
- Push the jam through the sieve with a sturdy wooden spoon. The jam will thicken slightly as it cools in the sieve, so it may take a while to get the jam through. Remove the jam from the bottom of the sieve with a rubber spatula and place in the bowl.
- Transfer jam to jar/s or sanitized canning jar/s with the rubber spatula.
- Preserve jar/s with the water bath method or simply store in the refrigerator or freezer.
- Enjoy!