This Blackberry Freezer Jam is a favorite of berry lovers! It's perfect for spreading on toast, biscuits, or even stirring into your morning yogurt or oatmeal. Best of all, it requires no canning whatsoever!
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If you're as excited about blackberry season as I am, you've got to try this blackberry freezer jam recipe! I am a beginner to making homemade jam, but this great recipe is so easy, even I could do it!
There's nothing quite like slathering a big spoonful of fresh fruit jam on a warm buttermilk biscuit or swirling it into a bowl of creamy yogurt - it's the ultimate way to take your breakfast to the next level.
I'm also a huge fan of homemade jams on a Southern charcuterie board... this blackberry freezer jam with creamy brie and crackers? Out of this world! A scoop of this on a bowl of vanilla ice cream would also take it over the top.
With just four simple ingredients and a super easy recipe, this jam is bursting with flavor. Quick, delicious, and totally customizable - what more could you ask for?
The best part is there's no real canning involved like there is with a traditional jam- that means no water bath or canning equipment needed! If you're a fan of "canning" without the canning, check out our Quick Pickled Carrots, Quick Pickled Asparagus, Refrigerator Pickled Green Beans, and Homemade Pineapple Preserves.
If you love blackberries as much as I do (they're really the best part of summer, aren't they?) you're going to want to try blackberry bbq sauce, homemade blackberry syrup, and blackberry mules!
Ingredients Needed
- Blackberries - The star of the show! Use fully ripe, juicy blackberries for the best flavor. You'll need about 3 pints of fresh blackberries to yield 2 cups of mashed berries.
- Sugar - Granulated sugar helps to sweeten the jam and preserve the blackberries. This recipe calls for a fair amount of sugar, but it's necessary for the jam to set properly and maintain its quality during storage.
- Certo liquid pectin - This is a key ingredient that helps the jam set and thicken. You'll need one 3-ounce pouch of Certo liquid pectin, which is easily found in the canning section of most grocery stores.
- Fresh lemon juice - A bit of lemon juice adds a subtle tartness that balances out the sweetness of the berries and sugar. It also helps to brighten the overall flavor of the jam.
How to Make Blackberry Freezer Jam
- Crush the blackberries: Using a potato masher, crush the blackberries until no large pieces remain. If you prefer less seeds in your jam, press half of the crushed mixture through a fine sieve, using the back of a large spoon to extract as much juice as possible. Combine the strained juice with the remaining blackberry puree.
- Heat berries and sugar: Transfer the mashed berries to a small stockpot and place over medium heat. Add the sugar and stir well to combine. Stir frequently as the mixture heats up, making sure the sugar dissolves completely. Once the sugar has dissolved, remove the pot from the heat.
- Add pectin and lemon juice: In a small bowl, mix together the Certo liquid pectin and lemon juice until well combined. Gradually add this mixture to the blackberry mixture, stirring constantly. Continue stirring for a full 3 minutes to ensure even distribution of the pectin.
- Fill containers: Carefully ladle the hot jam into prepared containers, leaving about ½ inch headspace at the top of the jar. Allow the jam to stand at room temperature for 24 hours to set completely.
- Store and enjoy: Your blackberry freezer jam is now ready to use! Store it in the refrigerator for up to 3 weeks, or freeze for longer storage, up to 1 year. If frozen, be sure to thaw the jam in the refrigerator before using.
Expert Tips
- Use the ripest berries: For the most flavorful jam, choose blackberries that are fully ripe and sweet.
- Don't reduce the sugar: While it may be tempting to use less sugar (4 cups of sugar sounds and looks like a ton), it's important to use the full amount called for in the recipe. Sugar plays a crucial role in helping the jam set properly and also acts as a preservative, ensuring your jam stays fresh for longer.
- Stir constantly when adding pectin: When incorporating the pectin and lemon juice mixture into the jam, be sure to stir continuously for the full 3 minutes. This prevents the pectin from clumping and ensures a smooth, evenly set jam.
- Allow jam to set at room temperature: After filling your containers, let the jam stand at room temperature for a full 24 hours. This gives the pectin time to activate and create a proper gel, resulting in a perfectly set jam. Avoid moving or disturbing the containers during this setting period.
- The more you strain, the less jam you get: This recipe makes about 40 ounces if you strain half of the mixture.
Substitutions and Variations
- Mix it up with other berries: Try substituting half or all of the blackberries with raspberries, strawberries, or blueberries for a different flavor of jam.
- Make it seedless: If you prefer a completely seedless jam, press all of the crushed blackberries through a fine sieve before cooking. This will remove the seeds and create a more jelly-like consistency.
- Add in extras: Add chia seeds for a nutritional boost, or fresh jalapeno peppers for a blackberry pepper jelly!
Storage Information
After making the blackberry freezer jam, carefully transfer it into clean, airtight containers, leaving about ½ inch of space at the top to allow for expansion during freezing. Securely place the lids on the containers and let the jam stand at room temperature for 24 hours to set.
Once set, you can store the jam in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. If frozen, be sure to thaw the jam in the refrigerator before using it.
Always use a clean utensil when scooping out the jam to avoid introducing any bacteria that could cause spoilage.
Looking for more berry recipes?
- Easy Apple Berry Crisp Dessert Recipe
- Cranberry Orange Scones (5 ingredients)
- Strawberry Basil Gin Cocktail
- Blueberry Orange Bread
- Blueberry Crumb Cake with Cream Cheese
- Mini Strawberry Shortcake
- Blueberry Cupcakes with Cream Cheese Frosting
- Strawberry Pie
Recipes FAQs
Yes, you can use frozen blackberries if fresh ones are not available. Just be sure to thaw and drain the berries before mashing them, as the excess liquid can affect the texture of your jam.
While you can slightly reduce the sugar, it's important to keep in mind that sugar plays a crucial role in the setting process and acts as a preservative. Reducing the sugar too much may result in a runny or less shelf-stable jam.
This blackberry freezer jam recipe makes approximately 40 ounces of jam, which is about five 8-ounce jars or ten 4-ounce jars. However, the exact yield may vary slightly depending on the size of your berries and how much you crush them. Keep in mind if you strain out a lot of the seeds, the volume will be less.
📖 Recipe
Easy Blackberry Freezer Jam
Ingredients
- 2 cups blackberries smashed (about 3 pints)
- 4 cups sugar
- 3 oz Certo liquid pectin
- 2 tablespoons lemon juice fresh
Instructions
- Crush blackberries in a large bowl with a potato masher (or in a food processor) until no large pieces remain. If you prefer a jam with less seeds, press half of the crushed mixture through a fine sieve with the back of a spoon until all the juice has been extracted. Combine the juice with the crushed fruit.
- Transfer mashed berries to a small stockpot over medium heat. Add sugar and stir well to combine.
- Stir frequently as the fruit mixture heats, checking to see if the sugar has dissolved. Remove from the heat as soon as it does.
- Combine the pectin and lemon juice in a small bowl and stir well to combine. Add the pectin mixture to the jam gradually, stirring to combine. Continue stirring for 3 minutes.
- Fill prepared containers to within ½ inch of the tops. Let the jam stand at room temperature for 24 hours to complete the set. Jam is now ready to use!
Doyle says
If I use already strained blackberry juice how much do I use for the freezer jam?
Sara says
Hey Doyle- I would replace the 2 cups of mashed blackberries with 2 cups of strained juice. You might also need to increase the amount of pectin slightly to compensate for the loss of natural pectin from the pulp.