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
    Tim Shehu
    August 6, 2020 at 12:27 am

    Your measurement aren’t accurate! You initially say 12 cups of blackberry fruit then on your instructions you state 8 cups and sugar. It would make much more sense to use proper measuring instruction with grams.

    • Reply
      August 6, 2020 at 5:01 am

      Hi Tim,
      There are two different measurements – the 12 cups is for the whole blackberries. The 8 cups is for the crushed and seeded blackberries. It takes approximately 12 cups of blackberries to make the 8 cups of crushed and seeded blackberries. I’ve included both measurements so people have an estimate on how many blackberries they will need.

    • Reply
      August 11, 2020 at 8:15 am

      Wow! You needn’t be SO rude! All the measurements were clearly given, please read more carefully in the future.

  • Reply
    August 5, 2020 at 11:54 am

    My mom used to make blackberry jam when I was small, but I never had. I used 10 pints of beautiful blackberries from a neighbor with this recipe. I put them through my Kitchen Aid vegetable strainer to remove most of the seeds and ended up with about 9 cups of juice/pulp.I used 5 cups of sugar and 3 TBLS of lemon juice. I also had a hard time getting it to a soft gel, but I think I was boiling it too low for a while. Once I got it to a foamy boil, it probably took 20 min. to reach gel temp (I also couldn’t find my candy thermometer so I used the freezer method to check it.) I ended up with 8 half pints and a 4 oz jar that I plan to eat without canning it…that one went straight to the fridge when cool!

    • Reply
      August 5, 2020 at 2:38 pm

      Hi Robin,
      Thanks for your tips! Enjoy that jam!

  • Reply
    Gretchen Buegge
    July 18, 2020 at 10:44 am

    I cannot say how much I appreciate that you include how many cups of strained blackberries/puree/juice needed. I processed all my berries last night to prep for making jam today and every recipe I’m finding gives me “cups of berries”. I was starting to get so frustrated! Again, thanks! On to making jam!

    • Reply
      July 18, 2020 at 3:31 pm

      Thanks, Gretchen! Good luck with the jam! 🙂

  • 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
      Leonard Schmitt
      March 24, 2020 at 11:33 am

      5 stars
      I used 9 cups of berries and 6 cups of sugar, starting with those amounts that were given me by a friend from an old recipe she had. I used a candy thermometer to be sure I got to 220 degrees. I plan to divvy it up between the 12 grandkids (4 households). Great project with being cooped up due to the coronavirus.

      • Reply
        March 24, 2020 at 7:41 pm

        Your grand kids are going to be so happy!

    • Reply
      July 30, 2020 at 4:18 am

      3 stars
      Sorry to see this has happened to others, mine didn’t set up either. Guess I’ll have to try reboiling and adding pectin. Just frustrated because I had canned most of it and small jars to give as gifts so now I need 15 new lids. Sigh. Onward I go!

      • Reply
        July 30, 2020 at 6:03 am

        Hi Liz,
        The key is getting the jam to the 220 degrees.

        • Reply
          July 30, 2020 at 8:12 am

          Thanks I did but unfortunately it still didn’t gel.

          • Kathy
            July 30, 2020 at 8:29 am

            I’m sorry that it didn’t turn 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!

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