This blackberry jam recipe without pectin is a small batch refrigerator jam made with fresh or frozen blackberries, sugar, and lemon juice. No canning equipment or special skill needed.
Equipment
Ingredients
- 12 oz blackberries, about 2 ½ cups
- 1 cup granulated sugar, or more, to taste
- 2 Tablespoons lemon juice, freshly-squeezed (juice from about 1 a lemon)
- pinch salt, optional
Instructions
- In a medium saucepan, combine blackberries, sugar, lemon juice, and salt (if using).
- Cook over medium heat, stirring occasionally, until the berries soften and burst. Mash with the back of a spoon or a potato masher to your desired texture.
- Once the mixture comes to a boil, reduce heat to medium low and simmer, stirring frequently, until the jam thickens and reachers 210-220℉.
- Remove from heat and carefully pour in to clean jars, leaving ½ inch of space at the top. Allow to cool completely before placing on lids and refrigerating. The jam can be enjoyed as soon as it cools but will be fully set after about 24 hours in the fridge.
Notes
Yield: Makes about 1 ¼ cups of jam.
Storage: Refrigerate in an airtight jar for up to 3 weeks. Or freeze in a freezer-safe container for up to 3 months.
Seedless option: Push the jam through a fine mesh sieve while still hot.
Nutrition info: estimated based on 1 Tablespoon servings.
Nutrition
Serving: 1 Tbsp | Calories: 46kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 29mg | Fiber: 1g | Sugar: 11g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg
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