No Pectin Blackberry Freezer Jam (no canning required!)

Have you guys heard of freezer jams before? I’ve always heard this term floating around but didn’t get excited about it until I tried this blackberry freezer jam. I used to love making jams the old fashioned way, but two kids down the road, I now needed another way– a quicker way. Making jam doesn’t have to be a hard and complicated process, if you have some blackberries and 30 minutes, you can make this jam.

This blackberry freezer jam is perfect in that you still cook it so it tastes very much like your grandmother’s jam, but you skip the canning and processing step and stick it in the freezer. It lasts for up to a year in the freezer and once defrosted, you can keep it in the fridge for 3 weeks. We eat jam with everything in our home, but if you can’t consume your jam quite that quickly, simply use smaller containers/jars. Make this jam while blackberries are still in season for amazing tasting jam all year long. Spread it on waffles, pancakes, toast, or eat it straight up with a spoon.

Doesn’t that look so delicious?! Ok, let’s make some jam!

Ingredients for Blackberry Freezer Jam:

5 cups blackberries
2 1/2 cups granulated sugar

Directions for Blackberry Freezer Jam:

Rinse blackberries.
Bring to a boil in a large pot and allow to simmer for 5 minutes. Crush blackberries with a potato masher until no big chunks remain.

*Optional step: Strain seeds with a mesh strainer or cheesecloth. I find it easier to use a strainer. Just set it over a bowl and pour your berries over it. Using the back of a spoon, push out as much juice and flesh as you can, leaving only the seeds behind.

Pour your seedless blackberry juice back into the pot and add sugar. I chose to add a teaspoon of lemon juice and zest of one lemon as well, but it’s not necessary.
Place 2 teaspoons into the freezer for the setting test later.
Bring berries and sugar to a boil and allow to boil on med-high high for 10 minutes, or until mixture comes to 220° on a candy thermometer.

If you don’t have a thermometer, you can test your jam using the spoon test; take your teaspoon out of the freezer, drop a little jam into your spoon and place it back in the freezer for two minutes. If your jam sets in 2 minutes and wrinkles to the touch, it is ready. If it’s still runny, boil your mixture for an additional minute or two and try the spoon test again.

Once jam reaches 220* or passes the spoon test, pour into your clean, sterilized jars (or freezer-safe containers). Close lids and allow to cool completely. Once cooled, place in the freezer until ready to use.
The jam will keep up to 1 year in the freezer and 3 weeks in the refrigerator.


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