Canning/ Condiment/ Recipe

Seedless Blackberry Jam

September 10, 2018 (Last Updated: July 7, 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.  If your jam didn’t set up, it wasn’t cooked long enough. 

Blackberry jam spread 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, Rhubarb Jam, Strawberry Jam and Plum Jam.

Don’t forget to PIN for later!  A glass canning jar filled with jam and fresh blackberries around the jar.


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

Seedless Blackberry Jam

Homemade blackberry jam without the seeds.
4.88 from 25 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Condiment
Cuisine American
Servings 6 Cups
Calories 39 kcal


  • 12 cups blackberries
  • 4 cups sugar


  • 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)


  • 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. 


Serving: 1TablespoonCalories: 39kcalCarbohydrates: 10gPotassium: 29mgSugar: 9gVitamin A: 40IUVitamin C: 3.8mgCalcium: 5mgIron: 0.1mg
Keyword blackberry jam, jam with berries, jam with wild berries, Seedless Blackberry Jam, wild blackbery recipes
Tried this recipe?Leave a comment and let me know what you think.




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  • 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
    [email protected]
    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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