• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Jam

Published: Sep 10, 2018 · Modified: Jun 7, 2024 by Kathy

Blackberry Jam Recipe without Pectin

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

A glass canning jar filled with jam and fresh blackberries around the jar.

Fresh blackberries, sugar and lemon juice are the 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 spreading on toast or in sandwiches.

A canning jar filled with homemade jam.

This recipe has been updated to reflect additional information and now includes lemon juice. The lemon juice helps the jam set. I have had success with and without the lemon juice, but this can vary depending on your blackberries. I recommend adding the lemon juice to help ensure your jam sets up.

Homemade Blackberry Jam

My favorite method for making jam is with just a few ingredients and no added commercial pectin. I have everything you need to know in order to make a perfect set blackberry jam.

Follow my three-ingredient recipe along with my step-by-step directions, photos and tips to yield perfect homemade blackberry jam.

The hardest part about making jam without commercial pectin is knowing how long to cook the jam. I have three different methods for testing your jam so you’ll know exactly when it’s done.

Picking wild blackberries on the side of a road.

Blackberry Jam Recipe Ingredients

Fresh blackberries, sugar and lemon juice.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Blackberries - fresh or frozen. If using frozen, allow berries to thaw first. Be certain to keep all the juice that is released as the berries thaw.
  • Sugar
  • Lemon juice
Freshly picked wild blackberries in a large container.

Why you can made blackberry jam without pectin

Pectin is a naturally found substance in many berries and fruits. It is also produced commercially to aid 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.

Lemon juice and sugar is added to help activate the natural 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!

How to Make Blackberry Jam

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  1. Mash berries and strain seeds
Blackberries in a chinois strainer.
Blackberry juice coming through the holes of a strainer.

2. Place strained berries, sugar and lemon juice in a pot over medium-high heat

3. Stir often to avoid scorching

Jam cooking in a pot.

4. Heat until jam reaches the gel stage

5. If canning, place jam in clean and sterilized jars

6. Wipe rim clean

Jam being poured into a canning jar.
Wiping the rim of a canning jar filled with jam.

7. Add lid and screw cap and process in a hot water bath

Placing a lid on a canning jar.
Using a jar holder to pick up a jar of jam.

How do you know when blackberry jam is ready?

Knowing when your jam is set, or done is the hardest part of making jam.

When cooking without commercial pectin you need to rely on a spoon test, a plate test or check the temperature. I like to use at least two methods, and often all three methods when making jam.

Spoon test

The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin steams.

When the jam has set, the jam will come off the spoon in more of a sheet. This takes some time to learn what this looks like and even though I've been making jam for years, I always rely on a second method.

Using the spoon test while making jam.

Plate test

Have a small plate chilling in the refrigerator. When you think the jam has set, place a spoonful of hot jam on the cold plate. Wait one minute and draw a line through the center of the jam. If the line holds its shape and doesn't run, the jam is set.

Rhubarb jam being tested on a white plate.

Temperature test

The temperature test is the most reliable. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°

I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.

Altitude adjustment

Altitude FeetIncrease Processing Time
1,001- 3,000
3,001- 6,000
6,001- 8,000
8,001-10,000
5 minutes
10 minutes
15 minutes
20 minutes

Blackberry Jam Recipe Tips

  • Blackberries are very messy and the juice will stain. Wipe up spills and drips quickly and wear something you don't mind if a few stains remain.
  • Use a pot that is at least double the size of the ingredients. When you boil jam it will really swell up in the pot.
  • Keep a close eye on your jam. You don't want it to burn or boil over. The pictures below show my jam boiling all the way to the very top of a large pot. If this happens, turn down the heat, blow gently on the top of the jam and carefully stir the jam. You don't want it to boil over and lose all that jam and have a burnt sticky mess to clean up.
Blackberry jam boiling up to the top of the pot.
Blackberry jam boiling in a large pot.
  • Jam will often create foam when boiling. I just ignore the foam. It usually disappears once the jam is set. If you still have foam on top of the jam, you can skim off before canning your jam.

Canning Homemade Blackberry Jam

  • Make certain you always clean your jars prior to using.
  • Use new canning lids that have been washed.
  • Fill jars leaving a ¼ inch headspace.
  • Hot water bath your jars for 10 minutes for half pint (8 ounces) or pint jars (16 ounces) and always adjust for your elevation (see chart below).
  • Once jars are sealed and cooled for 12 hours, remove rings and wash the outside of jars. Replace rings if desired.
  • Label and date jars.

Canning Supplies

A few supplies you may need to when canning this jam include a canning jar lifter, a food press(or chinois) a large canning pot, 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.

Blackberry jam on an English muffin.

FAQs for this Seedless Blackberry Jam Recipe without Pectin

Do you need to remove seeds from blackberries for jam?

Removing the seeds from blackberry jam is optional and a personal preference. I make blackberry jam with wild blackberries and the seeds often seem large. I prefer this jam without the seeds.

What is the shelf life of homemade blackberry jam?

If the blackberry jam is processed in a water bath canner, the jam will have the best quality when used within 12 months. Once a jar is opened, the jar should be covered and refrigerated and used within 1-2 months.

Should blackberries be washed before making jam?

Yes, the blackberries should be rinsed under cool water before making the jam.

Why is my blackberry jam bitter?

Always taste your berries before making into jam. The berries should be sweet and juicy. If the berries have a bitter taste, they will cause your jam to be bitter.

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.

  • Homemade Canned Cranberry Sauce in glass canning jars.
    How to Can Cranberry Sauce
  • Strawberry rhubarb jam spread on a piece of toast.
    Strawberry Rhubarb Jam
  • Canning jars filled with food on a shelf.
    Episode 44 Canning Jars
  • Pouring turkey broth into a stock pot.
    How to make Turkey Stock
A canning jar filled with homemade jam.

Seedless Blackberry Jam Recipe

Kathy Berget
Homemade blackberry jam without the seeds.
4.91 from 82 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Hot Water Bath 15 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Condiment
Cuisine American
Servings 6 Cups
Calories 39 kcal

Equipment

  • Measuring Cups
  • Canning Jar Lifter
  • Canning Jars - 16 oz (Pint sized jars or smaller sized jars)
  • Chinois Strainer
  • Water Bath Canner
Prevent your screen from going dark

Ingredients
 
 

  • 12 - 14 cups blackberries (ripe berries and a few unripe berries)
  • 4 cups sugar
  • 2 tablespoons lemon juice

Instructions
 

  • Mash and strain seeds from blackberries using a chinois. Measure out 8 cups of strained fruit for jam.
    12 - 14 cups blackberries
  • Put 8 cups of fruit, sugar and lemon juice in a heavy stockpot over medium heat. 
    12 - 14 cups blackberries, 4 cups sugar, 2 tablespoons lemon juice
  • 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 at sea level and subtract 2 degrees for every 1000 feet above sea level.. 1000 feet = 218°). Jam needs to reach temperature in order to thicken. Stir often to prevent scorching. Remove from heat. Ladle into clean, sterilized jars leaving a ¼ inch headspace.
  • 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 - see notes below)

Notes

  • Be certain to add some unripened, or reddish berries as well as the ripe blackberries. The unripe berries have higher levels of pectin.
  • Cooking time will vary depending on your elevation and your stove.
  • I used pint-sized jars (2 cups.) You can also use ½  pint size jars. Processing time will remain the same.
  • Be certain to adjust water bath times according to your elevation.
Altitude Adjustments for Canning above 1000 feet in elevation:
1,001-3,000 – increase 5 minutes
3,001-6,000 – increase 10 minutes
6,001-8,000 – increase 15 minutes
8,001-10,000 – increase 20 minutes
Please read added notes in post (above recipe card) for methods on testing jam.
This recipe has been updated to reflect additional information and now includes lemon juice. The lemon juice helps the jam set. I have had success with and without the lemon juice, but this can vary depending on your blackberries. I recommend adding the lemon juice to help ensure your jam sets up. 8/3/21

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1TablespoonCalories: 39kcalCarbohydrates: 10gPotassium: 29mgSugar: 9gVitamin A: 40IUVitamin C: 3.8mgCalcium: 5mgIron: 0.1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Jam

  • An English muffin covered with peach jam.
    Peach Preserves
  • Toasted English muffin topped with raspberry jam.
    Raspberry Jam without Pectin
  • A glass jar filled with homemade rhubarb jam.
    Rhubarb Jam
  • An english muffin topped with chunky strawberry jam.
    Small Batch Strawberry Jam

Reader Interactions

Comments

  1. Misty says

    June 27, 2022 at 10:52 am

    Can I put the blackberries in a good processor to get rid of seeds?

    • Kathy says

      June 28, 2022 at 5:32 am

      Hi Misty,
      I have not tried putting them in a food processor. Let me know if you give it a try!
      Kathy 🙂

  2. dawna stice says

    January 23, 2022 at 9:27 am

    5 stars
    I made the jam yesterday and it is great! I cooked it a little too long because I wanted to make sure that it's set up so I had to thin it down. But this is one easy great recipe!

    • Kathy says

      January 23, 2022 at 10:10 am

      Hi Dawna,
      Thanks for your comment! Blackberry jam just makes me think of summer!
      Enjoy!
      Kathy 🙂

  3. Angela says

    September 23, 2021 at 12:08 pm

    Hi Kathy
    Thanks for your help
    I think I may have made it a little sweet??
    I had 2325g of fruit with seed and added 750g of sugar and macerated it overnight
    After warming it and mashing it I had approximately 8 cups of juice and then added 2 cups of sugar
    It made lovely jam
    How much sugar would you have added after maceration??
    Bumper year for blackberries
    I might go out again before the end of September lol 😁

    • Kathy says

      September 23, 2021 at 12:13 pm

      Hooray for so many blackberries. I'm afraid I haven't made the blackberry jam in the way you describe so I don't know what the ratios of sugar should be. If you felt it was too sweet, I'd cut back the amount. Try tasting the juice after macerating and see if it needs any additional sugar at all.
      Kathy 🙂

      • Angela says

        September 26, 2021 at 1:23 pm

        5 stars
        Thanks Kathy
        Now that it’s set and been refrigerated I am finding it very thick and hard to spread
        Any ideas on how to make it thinner at this stage??

      • Kathy says

        September 26, 2021 at 1:50 pm

        Yikes! How is it at room temperature? Still too thick? You might try this strategy from Nation Center for Home Canning

        They suggest, "Stiff jams or jellies can also be warmed for use as pancake or ice cream syrups.
        Stiff jams or jellies can be thinned with water or fruit juice. They may or may not form a gel again once they are re-heated, as over-cooking of pectin can reduce or destroy its ability to form the gel structure."

        Kathy

  4. Sydney says

    August 24, 2021 at 11:40 am

    I love how easy this recipe is, although my jam was very thick and I had to eat it right after I made it.

    I'm excited to try again with more berries!

    • Kathy says

      August 24, 2021 at 12:00 pm

      Thanks, Sydney!!! 🙂 When you make it again, keep an eye on your jam and try to determine when the jam is done by using the spoon test and the plating test. Reaching 220° might be too high for you. I usually keep an eye on all three testing methods when I make my jams...every time it's just a bit different!
      Enjoy 🙂

  5. Lisa G says

    August 23, 2021 at 5:49 pm

    Can I use frozen blackberries from the store?

    • Kathy says

      August 24, 2021 at 5:54 am

      Hi Lisa,
      Frozen blackberries from the store should work.
      Kathy 🙂

  6. Carolyn says

    August 09, 2021 at 9:34 pm

    5 stars
    I made this delicious jam last night. I was a bit worried about it not setting and had to add extra lemon juice. I struggled to get the temp up to 220 without it boiling over. I didn't add many unripe berries which is likely what caused the problem. Im so happy to have fresh blackberry jam without all the seeds! thanks for

  7. Brenda says

    August 02, 2021 at 12:03 pm

    How much water goes in the water bath?

    • Kathy says

      August 02, 2021 at 12:21 pm

      Hi Brenda,
      You'll need enough water to cover the top of your jars by at least one inch.
      Kathy

  8. Kate says

    July 30, 2021 at 2:34 pm

    Hello! I finally have enough wild blackberries to make this, this weekend. I see some recipes use lemon juice. Have you tried this one with it, if so, how much do you suggest using? Thanks!

    • Kathy says

      July 30, 2021 at 3:00 pm

      Hi! Yes, you can add 2 tablespoons of lemon juice. I have updated this recipe to reflect added lemon juice.
      Enjoy! 🙂

      • Ann Mather says

        August 25, 2021 at 11:39 am

        My jam is in the canner right now. It looks and tastes great. I have a bumper crop of blackberries this year and this is my third batch. I am glad to have advice about using less sugar than other recipes. It never did reach 220 degrees but I did the spoonful in the freezer test, plus the spoon test. Thanks!!!

      • Kathy says

        August 25, 2021 at 11:50 am

        That's great!!! Lucky you to have so many blackberries! Thanks for your comment 🙂

  9. Christina Marie Perlowski says

    July 23, 2021 at 11:30 am

    Is this freezer jam or when you use the hot water bath it's good to keep in pantry?

    • Kathy says

      July 23, 2021 at 12:00 pm

      Hi Christina,
      The hot water bath makes this shelf stable so you can store in your pantry.
      Enjoy!

  10. Danielle says

    July 15, 2021 at 3:42 am

    Help!! I used this recipe and mg jam was extremely runny. What should I do? It was k on blue juice from the blackberries, no seeds or pulp!

    • Danielle says

      July 15, 2021 at 3:43 am

      It was all pure juice, no pulp

      • Kathy says

        July 15, 2021 at 6:32 am

        Hi Danielle,
        You may need to cook your jam longer for it to thicken.

  11. Rebecca Smith says

    June 23, 2021 at 6:06 pm

    I cooked until 220 degrees, but it is not setting up. Can I empty the jars and cook longer?

    • Kathy says

      June 23, 2021 at 6:17 pm

      Yes, you can. Try using the sheeting method or testing on a cold plate.

  12. peggy courtney says

    May 26, 2021 at 7:23 pm

    it says to adjust the water bath time according to the altitude, so where do i find that info.

    • Kathy says

      May 26, 2021 at 7:30 pm

      Hi Peggy,
      Here are the guidelines for adjusting to altitude when water bath canning above 1000 feet:
      1,001-3,000 – increase 5 minutes

      3,001-6,000 – increase 10 minutes

      6,001-8,000 – increase 15 minutes

      8,001-10,000 – increase 20 minutes

  13. Ellen says

    May 23, 2021 at 7:15 am

    HELP ,!Please, I am making this now but as i hand mash berries, they are very thick. What is the easiest way to remove seeds? Thank u

    • Kathy says

      May 23, 2021 at 7:45 am

      Hi Ellen,
      Place in a fine meshed strainer or if you have a chinois use that. For the strainer, use the back of a heavy spoon and push the pulp through the sieve. If the berries are too difficult and thick, heat them over a low heat until the berries begin to break down. Then place them in the strainer.
      Hope that helps!
      Kathy

  14. Tamera says

    April 20, 2021 at 3:02 am

    Thanks for this recipe. I impelling all my frozen Blackberries from last year out of the freezer this week since my bushes are blooming and i know in another month and a half or so ...it will be time to start picking again!

    • Kathy says

      April 20, 2021 at 4:40 am

      What a lovely problem to have! I need to do the same thing with blackberries and raspberries! Let me know how the jam turns out.
      Enjoy! 🙂

  15. Sheryl says

    November 04, 2020 at 9:19 am

    I have cooked my jam at 220 degrees and it is not thickening? What am I doing wrong?

    • Kathy says

      November 04, 2020 at 5:31 pm

      Hi 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

  16. Crystal says

    September 17, 2020 at 5:19 am

    Making 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 says

      September 17, 2020 at 5:42 am

      Hi 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 says

        September 17, 2020 at 9:17 pm

        Amazing, 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

  17. Amrita says

    September 12, 2020 at 10:14 pm

    This recipe looks wonderful! How long does the jam last once canned?

    • Kathy says

      September 13, 2020 at 6:41 am

      Hi 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

  18. Peggy says

    September 11, 2020 at 5:28 pm

    I 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 says

      September 11, 2020 at 6:20 pm

      Oregon certainly has lots of wild blackberries. Lucky you to have access to them!

  19. Juliana says

    September 06, 2020 at 9:37 am

    Hey 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 says

      September 06, 2020 at 10:18 am

      Hi Juiliana,
      Yes, you can use frozen blackberries. You'll want to thaw them first before making into jam.
      Enjoy!
      Kathy

  20. Rosemary Parson says

    August 20, 2020 at 1:14 pm

    5 stars
    I 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 says

      August 20, 2020 at 8:56 pm

      Hi 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.

« Older Comments
Newer Comments »
4.91 from 82 votes (58 ratings without comment)

Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.