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Fresh Blackberries and Sugar are the only two ingredients needed to make this delicious jam! No added pectin is needed as wild blackberries are naturally high in pectin. This seedless blackberry jam is perfect for using on toast or in sandwiches.
We have been picking wild blackberries like crazy. Rod told me we have over 8 gallons in the freezer! I’ve also been making Blackberry Muffins and Seedless Blackberry Jam. Another favorite is Blackberry Pie Bars.
Several years ago I made blackberry jam, but left the seeds in. The jam was delicious, but the seeds seemed really large. I actually thought the jam was hard to eat. Making this jam seedless took an extra step, but was well worth it!
Tips for making seedless blackberry jam:
The first step to making this jam is picking the berries! Okay, that’s pretty obvious. You could also buy the berries if that worked better for you, but you need blackberries! I threw the fresh blackberries into a Chinois Strainer or a food press and mushed up the berries.
All the seeds stayed inside the strainer and the juices and most of the pulp fell through the holes and into the bowl.
What is pectin?
Pectin is a naturally found substance in many berries and fruits. It is also produced commercially to aide in setting jams and jellies. Commercial pectin requires an exact amount of fruit and a high amount of sugar in order for the jam or jelly to set.
Are blackberries high in pectin?
Blackberries are naturally high in pectin so no added pectin is needed. I always add a few reddish blackberries into the mix because they have even more pectin than the riper black ones.
Because this recipe doesn’t use a commercially added pectin, the amount of sugar added is all up to you! I added 4 cups of sugar to 8 cups of strained fruit. Most jam recipes call for equal amounts of sugar to fruit!
I think blackberries are naturally sweet and don’t need all that extra sugar.
How do I know when my jam is done?
When cooking without pectin you need to rely on a spoon test, a plate test or check the temperature. Learn to Preserve offers some great tips on checking your jam. If your jam didn’t set up, it wasn’t cooked long enough.
This jam is preserved in canning jars and hot water bathed.
A few tips when canning jam:
- Make certain you always clean and sterilize your jars prior to using.
- Use new canning lids that have been washed.
- Hot water bath your jars according to the size of your jars and always adjust for your elevation.
- Once jars are sealed and cooled for 12 hours, remove rings and wash jars. Replace rings if desired.
- Label and date jars.
Canning Supplies
A few supplies you may need to make this jam include Canning Utensil Set, Food Press, Large Pot, Thermometer and Canning Jars.
If you’d like to freeze excess blackberries, follow these steps for freezing raspberries.
Some additional jam recipes for you to try include Apricot Jam, Rhubarb Jam, Strawberry Jam and Plum Jam.
Don’t forget to PIN for later! 
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my Canning Recipes.
Seedless Blackberry Jam
Ingredients
- 12 cups blackberries
- 4 cups sugar
Instructions
- Mash and strain seeds from blackberries. Measure out 8 cups of strained fruit for jam.
- Put 8 cups of fruit and sugar in a heavy stockpot over medium heat.
- Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching.
- Boil until jam is set (220 degrees). Jam needs to reach temperature in order to thicken. Stir often to prevent scorching. Remove from heat. Ladle into clean, sterilized jars.
- Wipe down rims and add canning lids and rings. Place in a hot water bath and boil jars for 10 minutes (adjust time according to elevation)
Notes
- Cooking time will vary depending on your elevation and your stove.
- Test with a candy thermometer and cook until jam reaches 220 degrees F.
- I used pint sized jars (2 cups.) You can also use 1/2 pint size jars.
- Be certain to adjust water bath times according to your elevation.
How do I know when my jam is done?
When cooking without pectin you need to rely on a spoon test, a plate test or check the temperature. Learn to Preserve offers some great tips on checking your jam. If your jam didn't set up, it wasn't cooked long enough.Nutrition
61 Comments
Sheryl
November 4, 2020 at 9:19 amI have cooked my jam at 220 degrees and it is not thickening? What am I doing wrong?
Kathy
November 4, 2020 at 5:31 pmHi Sheryl,
I’m sorry I couldn’t get back to you right away. Hopefully you cooked it a bit longer and it thickened. Let me know how it turned out.
Kathy
Crystal
September 17, 2020 at 5:19 amMaking this tomorrow to put in a cake, is the hot bath step necessary? Or can i just make it, set it aside to cool in a bowl, then straight into my cake?
Kathy
September 17, 2020 at 5:42 amHi Crystal,
You only need to water bath the jars of jam if you are intending to store for an extended period of time. If you are using right away, you can skip that step. Using in a cake sounds like a delicious idea!
Enjoy,
Kathy
Crystal
September 17, 2020 at 9:17 pmAmazing, thank you! I just made it, i think i cooked it a little too long though, it’s super thick…! I was so worried it would be runny i went the other way lol
Amrita
September 12, 2020 at 10:14 pmThis recipe looks wonderful! How long does the jam last once canned?
Kathy
September 13, 2020 at 6:41 amHi Annita,
Canned jam lasts for up to two years. Just always make certain you check to make certain the jar has remained sealed and the jam should last. To preserve the color, store in a dark place.
Enjoy,
Kathy
Peggy
September 11, 2020 at 5:28 pmI started with 4 cups strained juice/pulp so I halved the recipe ….since I hadn’t picked quite as many berries…. yet. This makes a very concentrated Luscious jam. It made 2 1/2 cups jam. For my next batch I will put in even less sugar. Great jam! Just can’t resist the berries all over Oregon while visiting my daughter. Cooked to 220F and was very thick at 400 ft elevation
Kathy
September 11, 2020 at 6:20 pmOregon certainly has lots of wild blackberries. Lucky you to have access to them!
Juliana
September 6, 2020 at 9:37 amHey there ! I love this recipe! Just wanted to ask if I could make jam from frozen blackberries . I’m picking so many that I don’t have room to make anything else, but I would like to freeze it and when I run out, i wanted to know if that’s ok to make some more from the frozen ones. Thank you!!
Kathy
September 6, 2020 at 10:18 amHi Juiliana,
Yes, you can use frozen blackberries. You’ll want to thaw them first before making into jam.
Enjoy!
Kathy
Rosemary Parson
August 20, 2020 at 1:14 pmI cooked this to 220 degrees and it was very thick! In fact, next time I might stop a bit before 220 degrees. I had 12 cups of blackberry puree and used 6 cups of suger, plus a few tablespoons of lemon juice. I ended up with 3 and 1/2 pints of jam.
Kathy
August 20, 2020 at 8:56 pmHi Rosemary,
Here’s some additional information about the temperature of jam from the National Center for Food Preservation: When done, the temperature of the jelly should be 220°F, 8°F above the boiling point of water, if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc.
This could be why yours turned out thick.