Seedless Blackberry Jam

Imagine the sweet aroma of ripe blackberries simmering gently on the stove, transforming into a luscious, seedless blackberry jam.

This simple recipe captures the essence of summer in a jar, offering a cozy taste of indulgence with every spread.

As the blackberries meld with sugar and a hint of lemon, they evolve into a velvety treat perfect for any occasion.

Let’s bring this delightful jam to life!

Kitchen Tools Required

• 1 medium saucepan
• 1 fine mesh strainer
• 1 large spoon
• 1 canning funnel
• 3 half-pint canning jars with lids
• 1 ladle
• 1 kitchen scale

Ingredients

• 2 pounds fresh blackberries
• 4 cups granulated sugar
• 1 tablespoon lemon juice
• 1 packet fruit pectin

Cook & Prep Time

To efficiently manage your time while making Seedless Blackberry Jam, follow this timeline:

1. Preparation (10 minutes)
   • Rinse and drain the blackberries thoroughly.
   • Crush blackberries in a medium saucepan.
   • Measure out sugar and lemon juice and add to the saucepan.
2. Cooking (30 minutes)
   • Heat the blackberry mixture over medium heat, stirring frequently.
   • Dissolve the sugar and bring the mixture to a boil.
   • Cook for 15 minutes, stirring occasionally.
   • Remove from heat and strain to remove seeds.
   • Return seedless mixture to the saucepan, add pectin, and bring to a boil.
   • Cook for an additional 5 minutes.
3. Cooling and Canning (15 minutes)
   • Allow the jam to cool for 5 minutes.
   • Use a canning funnel and ladle to pour jam into sterilized jars.
   • Seal jars with lids.
4. Resting (12 hours)
   • Let the sealed jars rest at room temperature to set.

Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.

Recipe Instructions

Rinse the blackberries under cold water and drain them thoroughly.

Place the blackberries in a medium saucepan and crush them with a large spoon.

Add sugar and lemon juice to the saucepan and stir to combine.

Heat the mixture over medium heat, stirring frequently until the sugar dissolves.

Bring the mixture to a boil and cook for 15 minutes while stirring occasionally.

Remove the saucepan from heat and strain the mixture through a fine mesh strainer to remove seeds.

Return the seedless mixture to the saucepan and add the fruit pectin.

Bring the mixture back to a boil and cook for 5 more minutes.

Remove from heat and let the jam cool for 5 minutes.

Use a canning funnel and ladle to pour the jam into sterilized canning jars.

Seal the jars with lids and let them rest at room temperature for 12 hours to set.

Serving Tips

• Spread on Toast: Enjoy the sweet and tangy flavor of the jam on a slice of warm buttered toast for a delightful breakfast.
• Mix into Yogurt: Add a spoonful to plain or vanilla yogurt for a fruity twist and a burst of flavor.
• Top on Pancakes: Drizzle over pancakes or waffles to elevate your morning meal with a rich, berry taste.
• Pair with Cheese: Serve alongside a cheese platter, especially with creamy cheeses like brie or camembert, for a sweet contrast.
• Swirl into Ice Cream: Create a delicious dessert by swirling the jam into vanilla ice cream for a revitalizing treat.

Storage

Store the seedless blackberry jam in a cool, dark place.

Once opened, refrigerate and use within three weeks.

Ensure jars are sealed properly to prevent spoilage and maintain freshness.

Freezing

To freeze seedless blackberry jam, pour it into freezer-safe containers, leaving space for expansion.

Seal tightly, label with the date, and freeze.

Thaw in the refrigerator before use for ideal consistency.

Reheating

To reheat seedless blackberry jam, gently warm it in a saucepan over low heat.

Stir occasionally. Avoid overheating to preserve texture and flavor.

Alternatively, microwave in short intervals.

Final Thoughts

Making seedless blackberry jam at home is a rewarding process that yields a delicious and versatile condiment.

The key to a successful batch is using ripe, sweet blackberries and following the recipe steps carefully.

Remember to sterilize your jars and lids to guarantee the jam stays fresh.

Once your jam is set, enjoy it on toast, scones, or even as a filling in desserts.

The satisfaction of creating homemade jam is unmatched, and you’ll appreciate the vibrant flavor that only fresh ingredients can provide.

Frequently Asked Questions

Can I Use Frozen Blackberries Instead of Fresh Ones?

Yes, you can use frozen blackberries. Thaw them completely, capturing their luscious juices. Their vibrant taste and aroma will still create a delectable jam. Just make certain they’re fully drained to avoid excess moisture affecting the consistency.

Is It Necessary to Use Pectin in the Recipe?

You don’t need pectin, but it helps thicken the jam, giving it a luscious texture. Without it, your jam might be runnier, more like a sweet, tangy syrup, but still deliciously spreadable and vibrant.

How Can I Make the Jam Less Sweet?

To make your jam less sweet, reduce the sugar to 2-3 cups. This will let the tartness of the blackberries shine. Balance flavor by adding a dash more lemon juice, enhancing the jam’s tangy aroma.

What Can I Substitute for Lemon Juice?

You can substitute lemon juice with lime juice for a tangy twist or use apple cider vinegar for a subtle tartness. Both will maintain the balance while adding their unique aromatic profiles to your culinary creation.

Can I Add Other Fruits to the Blackberry Jam?

You can add other fruits like raspberries or blueberries to create a delightful medley. Their sweet-tart profiles complement blackberries beautifully, enhancing depth. Just adjust sugar levels to balance flavors, ensuring a harmonious, vibrant jam bursting with fruity goodness.

Seedless Blackberry Jam

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 12 hours hrs

Total Time 12 hours hrs 40 minutes mins

Course Condiment

Cuisine American

Servings 3 cups

Equipment

• 1 Medium saucepan
• 1 Fine mesh strainer
• 1 large spoon
• 1 canning funnel
• 3 half-pint canning jars with lids
• 1 Ladle
• 1 Kitchen scale

Ingredients

  

1x2x3x

• 2 pound fresh blackberries
• 4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 packet fruit pectin

Instructions

 

• Rinse the blackberries under cold water and drain them thoroughly.
• Place the blackberries in a medium saucepan and crush them with a large spoon.
• Add sugar and lemon juice to the saucepan and stir to combine.
• Heat the mixture over medium heat, stirring frequently until the sugar dissolves.
• Bring the mixture to a boil and cook for 15 minutes while stirring occasionally.
• Remove the saucepan from heat and strain the mixture through a fine mesh strainer to remove seeds.
• Return the seedless mixture to the saucepan and add the fruit pectin.
• Bring the mixture back to a boil and cook for 5 more minutes.
• Remove from heat and let the jam cool for 5 minutes.
• Use a canning funnel and ladle to pour the jam into sterilized canning jars.
• Seal the jars with lids and let them rest at room temperature for 12 hours to set.

Notes

For best results, ensure that the blackberries are ripe and sweet to enhance the flavor of the jam. Sterilize the jars and lids by boiling them in water for 10 minutes before filling to prevent any potential spoilage. If you prefer a thicker consistency, you can add an additional half packet of pectin.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.