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Seedless Blackberry Jam
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4.88 from 25 votes

Seedless Blackberry Jam

Homemade blackberry jam without the seeds.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Condiment
Cuisine: American
Keyword: blackberry jam, jam with berries, jam with wild berries, Seedless Blackberry Jam, wild blackbery recipes
Servings: 6 Cups
Calories: 39kcal
Author: Kathy


  • 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: 1Tablespoon | Calories: 39kcal | Carbohydrates: 10g | Potassium: 29mg | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 3.8mg | Calcium: 5mg | Iron: 0.1mg