Description
Make this easy blackberry jam without pectin with just 3 simple ingredients and 30 minutes! Thick, rich and flavorful, these homemade blackberry preserves go great on toast, on top of pancakes, or swirled into yogurt. Naturally gluten-free and vegan too.
Ingredients
- 5 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine Ingredients in Pot: Place the blackberries in a heavy-bottomed pot. Add the sugar and lemon juice and stir to combine. If the berries are very dry, add a few tablespoons of water to help them release their juices.
- Cook Berries & Mash: Heat over medium heat, stirring frequently, mashing the berries gently with the back of a wooden spoon as they soften.
- Skim Foam Layer: A layer of pink foam will form on the surface as the berries cook. Skim it off with a spoon as you go for a cleaner, clearer jam. For a smoother consistency, use a potato masher to break down the berries further once they have softened.
- Reduce Heat & Simmer: Reduce the heat to low and continue to cook for 10–15 minutes, stirring frequently to prevent sticking. To test for doneness, use a candy thermometer (the jam is ready when it reaches 221F (104C)). Alternatively, place a small drop on a frozen plate and push it with your finger. If it wrinkles and holds its shape, the jam is set.
- Let Cool: Remove from heat and allow to cool slightly — the jam will thicken further as it cools.
- Transfer to Jars: Ladle into sterilised jars while still warm and seal immediately with sterilised lids. Store in a cool, dark place for up to 12 months unopened. Once opened, refrigerate and use within 4 weeks.
Notes
Blackberries: I like using fresh blackberries when they’re in season. However, if you only have frozen blackberries, those will work too. Just bear in mind that frozen blackberries tend to have more moisture, so you will need to cook the jam for an extra 5 to 10 minutes before it’s ready.
Sugar: In this case, sugar is necessary to bind with the natural pectin from the blackberries to help the jam set properly. I do not recommend reducing the amount of sugar by more than 25% as that will result in a more watery jam. Sugar also acts as a natural preservative by binding some of the water available in the jam, making it more difficult of mould, yeast or bacteria to grow.
Lemon Juice: Apart from adding tartness, lemon juice is essential in lowering the pH of the fruit mixture, which helps to activate the natural pectin in the blackberries. This enables the pectin to bond with the sugar to get the jam to set properly and have the desired thick, jammy consistency.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Jams
- Method: Stovetop
- Cuisine: Western
