Blackberry Freezer Jam

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An easy way to make jam without canning! Enjoy fresh summer berries in jam form all year long.

Course condiment, Jams and Jellies, Side Dish

Cuisine American

Prep Time 15

Cook Time 5

Resting time 1

Total Time 1 20

Servings 1 Tablespoon servings

Calories 42kcal

Wash and dry the mason jars. Set them aside.
Rinse the blackberries, then use paper towels to soak off excess water. Place the berries in a large bowl and mash with a potato masher.
In a separate large bowl, combine the 2 cups of blackberries with the 4 cups of sugar. Stir until well combined, then allow to sit undisturbed on the counter for 10 minutes.
Meanwhile, in a medium saucepan over medium-high heat, add the water, lemon juice, and the powdered pectin. Stir.
Bring to a boil and allow to boil for 1 minute while stirring regularly, until the pectin has dissolved.
Remove from the heat, and add the blackberry mixture. Stir to combine, until the sugar from the berry mixture has dissolved.
Ladle the jam into the prepared mason jars, leaving about ½-inch of space at the top of each jar. Or, transfer jam to a cup with a pouring spout and pour into the jars leaving about ½-inch of space at the top of each jar.
Cover the jars and allow then to sit at room temperature for 24 hours.
After 24 hours, your blackberry jam is now ready to enjoy! Keep refrigerated for up to 3 weeks, or freeze for up to 1 year.

Makes approximately 4 to 5, 12-ounce mason jars.

Important notes before you start:

Measure out the blackberries carefully. You need exactly 2 cups to ensure the jam sets up correctly.
Removing seeds: Blackberries can contain a lot of seeds. If you don't want a seedy jam, use a fine mesh sieve to strain the seeds, essentially pushing the liquid of the berries through into a bowl while removing the seeds. Note that you will need to measure out 2 cups of the blackberry liquid to make the recipe, so you'll likely start with a lot more blackberries if you decide to strain out the seeds.
This recipe uses powdered pectin. You cannot substitute liquid pectin in this recipe as the measurements are completely different. If you have liquid pectin, please follow the recipe on the package of the liquid pectin.