Canning/ Condiment/ Recipe

Seedless Blackberry Jam

September 10, 2018 (Last Updated: February 15, 2020)

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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. 

Homemade jam in canning jars with fresh blackberries

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! 

Picking wild blackberries to use in homemade seedless blackberry jam.

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. 

Freshly picked wild blackberries for seedless blackberry jam

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. 

Seedless blackberry jam is perfect for breakfast on a toasted English muffin

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, Strawberry Jam and Plum Jam.

Don’t forget to PIN for later!  A canning jar filled with jam.


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.

4.89 from 9 votes
Seedless Blackberry Jam
Seedless Blackberry Jam
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Homemade blackberry jam without the seeds.

Course: Condiment
Cuisine: American
Keyword: blackberry jam, jam with berries, jam with wild berries, Seedless Blackberry Jam, wild blackbery recipes
Servings: 6 Cups
Calories: 39 kcal
Author: Kathy
  • 12 cups blackberries
  • 4 cups sugar
  1. Mash and strain seeds from blackberries. Measure out 8 cups of strained fruit for jam.

  2. Put 8 cups of fruit and sugar in a heavy stockpot over medium heat. 

  3. Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching.

  4. Boil for approximately 20 minutes until jam is set (220 degrees). Stir often to prevent scorching. Remove from heat. Ladle into clean, sterilized jars. 

  5. 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)

Recipe Notes
  • Cooking time will vary depending on your elevation and your stove.
  • Jam will thicken slightly as it cools. 
  • You can 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. 
  • Nutritional value is determined at 1 Tablespoon portions. 
Nutrition Facts
Seedless Blackberry Jam
Amount Per Serving
Calories 39
% Daily Value*
Potassium 29mg1%
Carbohydrates 10g3%
Sugar 9g10%
Vitamin A 40IU1%
Vitamin C 3.8mg5%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.




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  • Reply
    Araceli Lindsley
    December 6, 2019 at 10:16 am

    4 stars
    Hello Kathy, I live in Washington State, I had some blackberries in the freezer and decided to try your recipe, I boiled the berries for 45 minutes but the jelly neve thickened enough , I put it in the jars anyway in hope that when it cool off it would thickened but unfortunately it didn’t . Can I boil the jam again ? should I add some pectin? the flavor is delicious so I want to save it, I would appreciate your help.

    • Reply
      December 6, 2019 at 4:36 pm

      Hi Araceli,
      I’m so sorry this didn’t set up. I have had some jams in the past that haven’t set up and I have reboiled. I think in this case, I would add pectin. You should choose a natural pectin or a low sugar pectin that doesn’t require a specific amount of sugar added. You could also save some of the jam you’ve already made and use it as a syrup instead of a jam.
      Let me know how it turns out.

  • Reply
    November 18, 2019 at 2:48 pm

    5 stars
    Hi Kathy!
    I had 19 cups of liquid and added 10 cups of sugar. What should my yield have been? I think I cooked it way too long and basically reduced it.

    • Reply
      November 18, 2019 at 5:25 pm

      Hi Lisa,
      I’m not certain what the yield should be. This isn’t a recipe that I have doubled or increased. How does the jam taste? Did it set up okay?

  • Reply
    September 19, 2019 at 7:48 am

    Did not gel at all,…can jars be opened and cooked longer or is is ruined…

    • Reply
      September 19, 2019 at 5:14 pm

      Hi Rick, You can open jars and reboil to the gelling stage. You will need to discard the lids and use new lids to seal.
      Good luck!

  • Reply
    Linda Racine
    August 31, 2019 at 8:48 pm

    Hi Kathy…

    I made this today. Waiting till tomorrow morning to test whether it’s thick.

    I don’t understand your instruction above “Once jars are sealed and cooled for 12 hours, remove rings and wash jars. Replace rings if desired.” How do you wash the jars if there’s jam in them?

    • Reply
      August 31, 2019 at 9:31 pm

      Hi Linda,
      You are just washing the outside of the jars. They often will have a sticky residue from the jam so it’s best to wash them off before storing them away.
      Thanks! 🙂

  • Reply
    Lori D
    August 24, 2019 at 3:14 pm

    5 stars
    Just made this after going picking in Western Coastal Washington, was amazing the amount of berries out there! Didn’t make a huge batch, downsized it to about half of the recipe, added a little fresh lemon juice, and voila! Jam! What did I do differently? I had to cook it longer to hit the temp, so about 25-30 minutes, kept it at a rolling boil, never had it foam up. Set perfectly!
    Is excellent jam, but will be good to use in savory cooking, such as a blackberry sauce for pork tenderloin, will add a little chile!

    • Reply
      August 24, 2019 at 3:56 pm

      Hi Lori,
      Thanks for all your details! I love the idea of serving with savory foods and adding a little chili for spice! Great idea!!!

  • Reply
    July 9, 2019 at 5:44 pm

    I must have done something wrong. It took way more than 12 c of berries to produce 8 cups of product! More like 20 cups, which luckily I had. I had skim off at least a cup of foam from the boiling liquid. And, in the end, it did not jell. At least it will be a really tasty blackberry sauce!

    • Reply
      July 11, 2019 at 12:37 pm

      Hi Deann – That’s quite a big difference in the measurements. Maybe some blackberries don’t produce as much juice and pulp. I do pack my cups pretty full when measuring. I’m glad you had enough berries. The jam does need to boil for at least 20 minutes or until it reaches the soft gel stage ( 220 degrees) This can be tricky without a candy thermometer. I also always include a few berries that aren’t all the way ripe and are a bit on the reddish side. That helps add a little extra pectin.

      Thanks for your feedback and happy canning!

  • Reply
    Lee Ann Verzi
    June 13, 2019 at 1:15 pm

    5 stars
    Just made your recipe this morning! So easy now can’t wait to try it!

    • Reply
      June 13, 2019 at 8:22 pm

      There’s nothing more wonderful than making homemade jam and enjoying it all year long!

    • Reply
      July 7, 2019 at 2:33 pm

      Made this recipe it does not thicken without using pectin

      • Reply
        July 11, 2019 at 12:44 pm

        Hi Cindy,
        I’m sorry this didn’t thicken for you. It does have to reach the soft gel stage which is reached at 220 degrees on a thermometer. You can also check by testing a small spoonful on a plate and letting it cool in the freezer. This takes a couple of minutes, but does indicate if the jam is thickening.
        Thank you!

  • Reply
    carol fitzgerald
    December 27, 2018 at 4:16 pm

    to day in sydney it will be 41 deg as my blackberries are ready i will be doing mine in the microwave as usual plus it will be this temprature for the next 3 days .thank goodness for air conditioning and solar panels. happty new year to everybody.

  • Reply
    carol fitzgerald
    December 22, 2018 at 8:29 pm

    5 stars
    i live in sydney australia and i love making my own pickles and jams. we have a thornless blackberry i think it is called waldo in our garden we have to treat it like a wild plant but it is so good for children to be able to pick their own blackberries.
    now for quite a few years i have been sealing my jars in the microwave TRUE. i have a vacola bottling outfit and i do the seals the same way ( i still cook on the stove top cant change old habits)
    as you all do but i do it in the MICROWAVE this is really handy as it is generally very hot in aus so when i have put seals on
    i then put a metal spoon in the jar and fill up jar with hot jam (so it wont crack) then put the lids and clips on and seal 3 jars at the same time generally for 3-5 minutes (DO NOT LET THEM TOUCH OR THEY WILL BREAK) now i am not the person who devised this method but i love it the person’s name is isabel webb she is a home economist from albury nsw i think she would be retired by now. maybe available on line.if not i could possibly give you the basic info

    • Reply
      December 23, 2018 at 7:13 am

      What an interesting way to seal the jars. I haven’t heard of this method before.
      Thanks for sharing your method. 🙂

  • Reply
    Fred G
    November 27, 2018 at 10:09 am

    5 stars
    Jam on toast is yummy.

  • Reply
    Stacey @ The Sugar Coated Cottage
    September 11, 2018 at 11:19 am

    Yay for seedless lol. This jam looks wonderful and only 2 ingredients! Take care.

    • Reply
      September 11, 2018 at 6:44 pm

      Blackberries and sugar is all you need!

  • Reply
    September 11, 2018 at 7:10 am

    5 stars
    I was just given a whole bunch of blackberries so this would be a perfect use for them! Though I don’t mind seeds in my jam, I bet the strainer makes it ultra silky! I didn’t even realize that you could get such a thing. Love that there’s only two ingredients too – can’t beat that 🙂

    • Reply
      September 11, 2018 at 6:43 pm

      Normally seeds don’t bother me, but for some reason the seeds on blackberries seem huge!

  • Reply
    September 11, 2018 at 4:49 am

    Wonderful looking jam, I wish I had access to so many blackberries, I was only able to get a bowl to make a pie. Normally if I feel like eating blackberry jam I have to buy it…

    • Reply
      September 11, 2018 at 5:17 am

      A blackberry pie sounds yummy. I just might need to use some of my stash for a pie!

      • Reply
        Adam Madron
        August 10, 2019 at 3:06 pm

        If you want blackberries, just move to Western WA. They are invasive out here and plenty to be had along roadsides, abandoned lots and anywhere that is not regularly maintained. I pick mne from the back yard where a patch overgrows my fence every year and if not cut back my entire backyard would be overrun with them. I have made jam from them and definitely prefer to have it seedless.

  • Reply
    David @ Spiced
    September 11, 2018 at 4:43 am

    You’re killing me here, Kathy! I would give my right arm to have a wild blackberry patch like the one that Rod found. 8 gallons of blackberries in the freezer seriously sounds like my heaven. I would definitely have to take some of those berries and turn ’em into a cobbler because that was a childhood favorite. But jam? You’re talking my kinda language there! I made jam a couple times, but that was years ago. I would love to try it again because those English muffins topped with blackberry jam are making me really hungry right about now! 🙂

    • Reply
      September 11, 2018 at 5:17 am

      We tend to go overboard sometimes! It’s why we just added a 4th deep freeze!!! I’m not kidding – and they are all pretty full!

  • Reply
    September 10, 2018 at 8:14 am

    5 stars
    Nothing like homemade jam for my morning toast! this looks wonderful! We’re both feeling the blackberries today!

    • Reply
      September 11, 2018 at 5:18 am

      I just had some for breakfast on my toast! 🙂

    • Reply
      November 7, 2019 at 1:29 am

      Can frozen blackberries be used to make this jam?

      • Reply
        November 7, 2019 at 4:30 am

        Yes, you can use frozen blackberries to make this jam. Allow berries to fully thaw and then follow the steps listed.

  • Reply
    September 10, 2018 at 5:57 am

    Lovely. You’re so lucky to have berries to pick!

  • Reply
    Mary Ann | The Beach House Kitchen
    September 10, 2018 at 5:09 am

    5 stars
    I love making jams and jellies Kathy! I’ll need to get these easy one on my list. Hope you have a wonderful week!

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