How to Make Seedless Blackberry Jam (No Pectin)

Don’t be Afraid of Canning!  A Few Simple Steps will have you Enjoying Homemade Fruit Preserves, No Pectin or Special Equipment Needed.

Seedless Blackberry Jam Made Simple | Baking a Moment

I made jam!


This was a first for me.  I always thought the idea of canning and preserving seemed so complicated, and scary, and I was too intimidated to make any attempt.  Daunted!

Well, sometimes the most wonderful things have a way of just falling into your lap, and before you know it, you’re knee deep in a water bath, sterilizing jars…


We enjoyed our last summer shore weekend this past, and it was so nice to relax, enjoy a little sun and cool breeze, and catch up with family for a few days.  (And my big boy lost his first tooth!  Please excuse my hollering like a lunatic…)

My brother- and sister-in-law showed up with a mahoosive bucket of blackberries they had picked at a local farm.  (Remember just a couple of weeks ago, I was griping about how expensive blackberries are in Pa?  What a stroke of luck!)  Many of them went straight into our hungry mouths, but by the end of the weekend there were still over two pounds remaining.  Mr. Allie and I bounced a few ideas around for what I could do with them, but I soon realized there were just way too many to simply bake into a recipe.

And what better way to repay my dear in-laws for their blackberry generosity, than to offer them a jar or two of homemade preserves at our next holiday gathering?

Seedless Blackberry Jam Made Simple | Baking a Moment

There’s a lot of info on home canning out there on the interwebs, so I spent a solid morning just familiarizing myself with the process.  I decided to go the non-pectin route.  Just seemed a little more rustic to me.  Plus, I didn’t feel like making a trip to the store.  Truth.

I learned that you can be super specific about it, or you can be more relaxed, and add sugar/flavor enhancers by taste and feel.  Contrary to my uber-perfectionist, Virgo (read: anal) tendencies, I decided to just go with the flow.  Worrying about sterilization and sanitation is enough of a fuss for me, being a first-timer and all.

Before I launch into the nitty-gritty, let me put your mind at ease.  Jam, or preserves, are nothing more than reduced and thickened fruit.  If you can make a sauce, you’ve got jam in the bag.  And if you don’t mind keeping it in the fridge, you don’t even have to bother with the boiling and sterilizing.  I wanted to go ahead and take a proper crack at it, so here’s how it all went down.  

After giving them a cool-water rinse, I macerated the berries in sugar overnight, sweetening them and helping them to give up a lot of juice.

Macerated Blackberries

I didn’t really bother to pick over the berries, removing stems/leaves, etc., because I knew I’d be straining them anyway.  I’m not a fan of seedy jam so I took the extra step.  Any other kind of fruit, and I would have loved big chunks, but I just find those big blackberry seeds to be super-annoying.  No thanks.

Speaking of de-seeding blackberries, I remember receiving a food-mill as a wedding gift, oh, about an eternity or so ago.  This would have been the perfect time to crack it out, but here’s a glimpse into our mad basement organization skillz:


Um, ya.  Maybe I’ll just use my seive, mmmmkay?

Back to jam.  I let the berries soften up over medium heat, and then I strained them.  It was a tedious process, but don’t let that deter you from jam-making.  If not for this step, the whole business would have been a snap.  And after a little while it became kinda meditative…  Scoop in soft berries, push, push, swirl… push, push, swirl… the ladle worked great for this.

DeSeeding Blackberries

I submerged the jars in boiling water for 10 minutes while all this was going on.  (Keep them warm so they don’t crack when the hot jam goes in!)

Once the blackberries were de-seeded, I just whacked the puree on the stove and (slowly) brought it up to a bubble, stirring.  I also threw the lids into some simmering water to soften up that ring of gummy gunk that makes the seal airtight.

How to Make Blackberry Jam

A squeeze of fresh lime, a quick taste for sweetness and maybe a little more sugar or citrus, and once it looked dark, shiny, and thickened, it was ladled into hot, sterilized jars.

How to Make Blackberry Jam

Wipe around the rim, lids go on, and the jars are placed back in the big pot of water and boiled for 10 minutes.

Once they’ve cooled completely, you can check the seals.  If the “button” pops up and down, then they didn’t seal properly.  It’s ok though.  Those’ll keep in the fridge for a couple weeks.  But if it’s a tight seal, they’ll keep in a cupboard for MONTHS!  Perfect homemade gift!

Seedless Blackberry Jam, Made Simple | Baking a Moment

This wasn’t so hard.  I’d do it again.  As a matter of fact, I’ve got an itch to make a big batch of tomato jam… so keep an eye out for another possible canning post, guys.  😉

And, I’ve got a scrumptious recipe up my sleeve to utilize these sweet and luscious preserves!  So stay tuned!  I’m totally psyched to get baking again!

Seedless Blackberry Jam Made Simple | Baking a Moment

Blackberry Jam
Prep time: 
Cook time: 
Total time: 
Serves: about (3) 8-ounce jars
Don't be Afraid of Canning! A Few Simple Steps will have you Enjoying Homemade Fruit Preserves, No Pectin or Special Equipment Needed.
For the Jam:
  • 2½ pounds fresh blackberries
  • 1½ cup granulated sugar
  • juice of half a lime (or lemon)
Additional Equipment:
  • (3) 8-ounce jelly jars with fresh lids
  1. Rinse the berries in cool water, and toss in sugar. Allow to macerate, refrigerated, overnight.
  2. In a large saute pan, warm the berries over medium heat, until softened.
  3. Press the mixture through a fine mesh sieve or food mill, to remove the seeds.
  4. Submerge the jars in a large pot of boiling water, for 10 minutes. Keep warm.
  5. Place the puree back in the saute pan, and heat, over medium heat, until thickened.
  6. Place the lids into simmering water to soften the seal.
  7. Taste the jam, and adjust seasoning, if needed. When it has reached the desired consistency, spoon it into the hot jars.
  8. Wipe the edge of each jar with a clean cloth, and place the lid on. Screw on the rings and submerge in boiling water for 10 minutes.
  9. Remove with tongs, and allow to cool.
Any leftover jam (that does not fill a jar within ¼" of the rim) can be kept, refrigerated, for 2-3 weeks.

Jam that has been properly processed (the button on the lid should not pop up and down) can keep in a cupboard for several months.

A very handy chart, for your reference:

Seedless Blackberry Jam, Made Simple | Baking a Moment

PS- I didn’t buy any special equipment, other than the jars.  A lot of websites/stores will make you think that you need a whole arsenal of task-specific canning equipment, but I just was not interested in making the investment (of time, storage space, or money).  A well-stocked kitchen already includes a stock pot and a pair of tongs, and mine’s no exception.  I’m sure a wide-mouth funnel, pair of canning tongs, magnetized lid-grabber, and jar-lifter-outer-basket would have been nice, but unless you think you’ll be doing a buttload of canning in the future, I think you’ll get by ok without.

Seedless Blackberry Jam Made Simple | Baking a Moment

Have you ever tried canning?  Do you enjoy it?  Are you a pectin-using, recipe following type, or do you just taste and adjust?  Have you ever done any interesting flavor combos?  (I toyed around with the idea of adding a little gin to my blackberry-lime concoction.)  Or are you just completely intimidated by the whole idea?    I have to say, that for me, once I gave it a go I realized it’s not so scary.  Just keep everything warm and boil it well and you’re golden.

How do you like to use fruit preserves in your baking?  Would love to hear your thoughts/ideas; as always, your comments are the bright spot in my day!  😉




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  1. says

    Blackberry jam is one of my favourites, and this looks fantastic! I’ve always wanted to make mine, but there’s no way to get blackberries where I live. I like making jam, though, but I absolutely LOATHE canning… I’d prefer to eat all the jam in one sitting than to can a single jar, ok, I really hate it.
    This looks like a lovely present, I really like the color and the jars you used c:
    Have a nice weekend! x

    • says

      Ha ha, I hear ya! I actually had fun with the canning part, it was a learning process and now that I’ve done it once, I think I’d have an even easier time the second time around. It feels good to have conquered it! Thanks, Consuelo! xoxo

    • says

      Thank you, Kayle! It was lots of fun figuring it all out, and getting it down on “paper” for future reference and simple instruction… Glad you enjoyed! Thanks for stopping by and for the sweet comment! <3

  2. says

    This sounds amazing! I love making jams but, unfortunately, I haven’t made any this year. I’ll have to break out my Mason jars real soon!

  3. says

    How many cups is 2 1/2 pounds of berries? I just picked a big bowl of them while camping in Mendocino CA. I want to make the seedless variety of jam.

    • says

      If you have a kitchen scale, I’d suggest weighing (just because it’s more accurate), but if not, I’m guestimating it was around 8-10 cups? It filled two medium sized bowls nearly overflowing. Good luck, Sandy! I hope you enjoy making (& eating!) homemade jam from your handpicked fruit!

  4. jessica says

    Thanks for the recipe! I made black raspberry jam earlier this year and I think I’m addicted! Making this recipe tonight in half pint jars to give as Christmas gifts.

  5. Carol says

    Are you sure the 1 1/2 Cups of sugar is correct? This ratio is way lower than any other non pectin recipe and they was no thickening in site after a LONG time of cooking. . Would love lower sugar but I just don’t think this works by any means at this ratio. Did you mean 1.5 pounds of sugar, that would make more sense. Ended up bringing up the ratio to other recipes to make a jam.

    • says

      Hi Carol! I did use 1 1/2 cups of sugar. It most certainly was not 1.5 pounds. I prefer things a bit less sweet, and I often make it my goal to use as little as I can get away with. I cooked the macerated berries for around 25 minutes, then strained them and cooked the puree again for probably around 45. I used a medium-low heat and gave them a stir every so often, just to make sure they weren’t scorching on the bottom. It was just a matter of simmering out/evaporating the natural moisture from the puree. It was a little time consuming, but I was multitasking so it didn’t feel like a complete waste. 😉 That being said, I probably did adjust the sweetness a bit just before putting into jars. I added a squeeze of citrus and maybe another few tablespoons of sugar, just to get the flavor the way I wanted it. If you like it sweeter, there’s no reason why you couldn’t use more sugar. It’s just a matter of personal preference. Mainly I just wanted to document the steps for processing, since that was really what was intimidating to me, as a first-timer. The jam recipe itself I think is open to play around with. Thanks for reading and for the great question! I hope you have lots of fun making jam!

      PS- I should mention that the jam thickens even more as it cools, so what you see in the pan is not necessarily what it’s going to look like in the jar. But still, it will be a soft-set jam, not as tight as a store bought.

      • says

        i am making this now. wish i would have read the comments first. i only heated the berries through before straining them. did not come close to cooking them for 25 minutes! hopefully i’ll still get some yummy jam out of the process! yours looks beautiful. (also i have a HUGE sieve so the straining was such a burden. =)

        • says

          I think it will still work for you, Stephanie! And I know, the straining was the biggest pain in the neck for me too. But it was all worthwhile in the end! I enjoyed that blackberry jam for months afterward, and had lots to give away for gifts too. Thanks so much for reading my blog and trying one of my recipes! Good luck and I hope you enjoy it! 😀

      • Lolli says

        Well here it is blackberry pickin’ time again and kudos to you for putting out a recipe with no pectin and so little sugar. I think most jams are way too sweet.
        Especially when using ripe berries right off the bush. So here I go ready to macerate (altho technically that means to crush or grind up).

    • Awalsh says

      I tried this recipe too, but it never thickened! Ended up with great blackberry syrup. I think you really do need the ton of sugar unfortunately. Otherwise the consistency is off.

      • says

        Awalsh- Thanks for reading and trying one of my recipes. The jam will thicken up- you just need to simmer/reduce it longer. All of the previous commenters who initially had difficulty, found success after they simmered it a bit longer. Hope that helps!

        • says

          Hey Diane, sorry for the trouble! Definitely try cooking it at a higher temp/longer. If you check out the previous comments, you’ll see that has done the trick for a lot of other readers. And keep in mind that it gets a lot thicker as it cools, too. Good luck!

  6. says

    I made this jam last night with my 4 year old son (we are first time jam makers). It is delicious! Lots of love goes into each step but it is well worth it. Thanks so much for sharing!!

  7. Veronique says

    Hi there, loved your descriptions…But unsure about the straining bit. My blackberries are in the strainer, I push and swirl…and ? What I get is a lot of mashed blackberries with seeds in it and less water, not less seeds? So I am puzzled how you actually get the seeds out?

    Obviously I am a bit thick…could you explain what is supposed to happen to the seeds at the straining stage?


    • says

      Hey, Veronique! It’s the juice that you want, not the seeds and pulp, so be sure to place the strainer over a bowl to catch everything that drips out :) There’s a photo in the post, a little before the halfway point, check it out. What’s left in the strainer gets discarded, and the contents of the bowl are what gets cooked down to jam. Good luck, and thanks for the great question!

  8. Holly says

    Hi, thanks so much for your recipe. I’ve been looking hard for a non pectin recipe. I’m also curious if I can get away with one cup of sugar with 1.5 pounds of strawberries and .5 pounds of raspberries? I am a health nut and curious if other forms of sugar can be a substitute? I made lemon curd the other day and it got me into the canning process and I absolutely love it! Does anyone know if lemon curd can be put back into water for 20 mins to finish the canning process? Since I’m new to this I’m using the basic recipe but would love to adjust to less sugar intake, is that possible with jam? Lol.

    • says

      Hi Holly! I’m so glad you liked the recipe! Isn’t canning fun? I love looking in my cupboard and seeing all those jars…

      I think your sugar to fruit ratio sounds pretty comparable to what I did with my blackberries. I would definitely give it a try! And I can’t imagine why other sweeteners wouldn’t work just as well. The thickening is a result of the low and slow cooking process, and not necessarily the sugar content, so I’d think you could probably get away with not even adding any sugar at all. Although it might taste pretty tart!

      As for your lemon curd, I would try googling around for a definite answer, but off the top of my head, I’m thinking you probably could process your filled jars in boiling water. (I’m sure the ones on the supermarket shelf have been processed, right?) I’m not sure it would need 20 minutes, maybe 5 or 10? Just long enough to create that vacuum seal and pop the button on the lid…

      Thanks for reading my blog, and good luck! :)

      • Holly says

        Hi Allie, what a quick reply! I Haven’t tasted the jam yet, it’s sitting in the fridge still. Every once in a while I stir it. I will finish the process tomorrow at some point. I figured, first batch I should probably go close as possible to a good recipe and I can always tweak it later after I master the whole thing. I’m fascinated with the beer and bacon jam, once I do a couple normal fruit jams that will be my next area! Lol.

        Yeah I was thinking that with strawberries, they naturally have a ton of sugar anyways and not as much sugar should be needed in theory, but I guess it depends on our taste buds lol

          • Holly says

            Thank you for the recipe! My tomatoe garden hasn’t started to fruit yet. One has a single tomatoe on it. My boyfriend wasnt paying attention when he was mowing the grass and didnt realize I had planted some tomatoes, it was my fault, I did plant them too young but I didnt realize that until we had a rain storm, but I was hoping they survive anyways, until he mowed them over… The other batch he saw at least so it wasn’t entirely a lost cause. I will plant more but honestly I am looking forward to building a raised bed when I get a job to afford it. That way their will be no more accidents with the mower!

          • Holly says

            So I impress my boyfriend with successfully sealing the mason jar with strawberry raspberry jam last night. It perked his curiosity for fresh canned foods made at home and already requested some items lol. The jam smelled wonderful cooking and tasted good. Slightly on the tart side so next time I will do 1.5 cups of sugar to make up the zest I added. I had used one whole lemon juice and 1 tbs of lemon zest. I think the extra sugar will balance out the tartness. Again thank you for the recipe :)

            I did some research and found out that lemon curd can be sealed, it only needs 10 mins or so to process the lid.


  9. says

    Hi! I’ve been making jam for 30 years and this is my favorite ever! Two things; I used a food mill to separate the seeds from the softened berries and I cooked my berries in a crock pot on high,using the sheeting off a spoon test for readiness to can the hot jam. It was so delicious. Next summer I’m going to pick more berries.

    • says

      I love your ideas, Sandy! I wish I had thought to make it in the crockpot… that’s brilliant! And I’m sure a food mill would be a lot easier than the way I did it. I ended up finding my food mill not long after I published this post. Of course! I’m so happy you liked the recipe and thanks so much for the awesome feedback!

  10. says

    Hi well I am making the Blackberry jam, but I would like to know approximately how long to simmer it. 30-40 minutes, its not thickening. does it thicken as it cools please advise. thank you.

    • says

      Hi Linda! It does thicken more as it cools. I cooked mine for around 45, if I remember correctly, but you can really do it for as long as you’d like. It’s personal preference really. The longer it goes the more it will reduce and thicken, but it’s a soft-set jam, so it will never be quite as jelled as what you’d buy from a store. Another reader told me she did hers in the crock pot, which I thought was just brilliant! You might want to take a glance at some of the other comments on the post just to see. Good luck, and thanks so much for reading my blog and trying one of my recipes!

    • says

      Allie Thank you so much for answering as soon as you did. So while I had everything ready after I wrote you, I went on the hunt for my Grandmothers recipe for jams and I found where she had mentioned to let your jam cook till it reaches 220 degrees F so I recooked my jam to that temp and oh my goodness it got really thick just like I wanted. I was so thrilled, I just wanted to share that tip. Thanks again, Looking forward to looking at your other recipes. Linda J.

  11. emily says

    Love making jam….
    Over the last wk I have made peach jam, strawberry jam, plum jam plus lemon curd & doing a vanilla & pear jam.
    You can make jam from frozen fruits which are easily avail…… so keep that in mind for blackberries etc…… jam is just as beautiful.

  12. Wendy says

    Love these pictures!
    Looking at the recipe though, 2.5 lbs of berries only makes 3 half pints? That doesn’t sound quite right even after straining out the seeds. Am I missing something here?

  13. Robin says

    Going to try this today, but when I read over the recipe, I did not see when to add the lemon or lime juice, silly question but do I just mix with the sugar? Sorry I just want to get it right so I don’t mess up my fresh picked blackberries.Thanks for the recipe!!

    • says

      Thanks for catching that, Robin! I don’t know that it would make a whole lot of difference, but I’d probably add it in at the very last. Right before putting it into the jars, that is. Sometimes I find that citrus juice can get a little bitter as it cooks, so I always try to add it at the very end. Good luck and have fun!

  14. Christina says

    I decided to try this recipe. The flavor is amazing however it doesn’t have the texture of a jam. It’s more of a syrup. Do you know what I have done wrong? Should I put it back on the stove to thicken up? Thanks for any help.

    • says

      Hey Christina! Thanks so much for reading my blog and trying one of my recipes! The good news is, I know exactly what went wrong, and the other good news is, you have great instincts! It needs to cook longer. It will thicken up more as it cooks and reduces, and then even more after that when it cools. Good luck and thanks again!

  15. mischa says

    Hi! I’ve got blackberries galore and cannot wait to give this a go! Headed to the store now to get some jars :) and then to the kitchen after work to start the ‘mess’!!!! Thanks for the tips!

  16. Shirley says

    I recently started making my item fresh blackberry jam.
    Aside from lemon juice, I also add lemon zest. The Zandt really adds a nice zing to the flavor.
    I just made one jar of my standards blackberry jam but I also crushed about 4 mint leaves and added them to the mixture.
    It is a light addition of flavor. Gives it a depth and and makes it different from the standard blackberry jam.

  17. Helene says

    Is it necessary to add the lime/lemon juice? Does it have something to do with the acidity or is it a taste thing?

    • says

      Hi Helene! And sorry for the late response I’m a little behind… To answer your question- it’s really just for flavor so if you prefer to leave it out, go right ahead! It shouldn’t make any difference at all. Thanks so much for reading and for the excellent question! Hope you enjoy 😀

  18. Stacey says

    Do you have to get the seeds out by pushing through the goodwill or can you just purée or cook all the way down?

    • says

      Hey Stacey! You don’t have to strain out the seeds if you don’t want to. It’s definitely easier if you don’t, but I just prefer a seedless jam. Thanks so much for reading and I hope you enjoy the recipe!

  19. Danielle says

    hi i just made this for the first time today. It was as easy as picking the berries and i cant wait til they cool so we can put the jam on toast!! we love our toast with jam in this family of 6..and now with our blackberry bushes surrounding our yard..we can make jam til our hearts content :)
    thank you!!

  20. says

    This was amazing! We halved the recipe and substituted a bit of the blackberries for some peaches and blueberries. It still worked great. In fact we didn’t even need the lime juice at the end. And when we put it on some freshly baked homemade bread with butter, we were transported.

  21. Liz F says

    Hi, thanks for this lovely simple recipe! I tried it with 500g blackberries that we picked on a country walk at the weekend. Unfortunately it hasn’t set as a “gel” more as a sticky, gluey solid. Tastes good though and I can still use it for puddings, sauces etc but it’s not really jam. What went wrong?

    • says

      Hey Liz! I’m so sorry for my late reply here, your message got buried and I just discovered it! It sounds like maybe your jam cooked a little too long. I’m so sorry! If you decide to try again, maybe cook on a little lower heat and/or for less time. It will get even thicker as it cools, so definitely keep that in mind. Thank you so much for reading and for the great question!

  22. Mark says

    Hi Allie
    Your recipe looks good….. low sugar and no pectin. My boy and I picked the fruit this morning and it’s macerating now. I two questions, if I may…..
    i) at point does one put in lemon juice ?
    ii) I’d rather have non-strained jam, with pips and everything in it. Will your recipe still work ?

    • says

      Hey Mark! Thanks so much for reading! To answer your questions- the recipe will definitely still work with the pips, in fact, it will be much quicker and easier to make! And secondly, you will want to add the citrus at the very end, after everything has reduced down to your liking, just before putting it in jars. Lemon juice has a tendency to get bitter as it cooks, so you always want to add it at the last possible moment so you get that bright, clean flavor. I hope you and your boy enjoy!

      • Mark says

        Thank you for your reply, Allie. It turned out great, and was surprisingly quick, as you intimated it might be. We didn’t add the lemon juice, in the end. When I came to use it, somebody had been over-zealous with doing the dishes, so it had disappeared. It tastes absolutely sumptuous anyway, so it’s no huge disaster. Thanks for a great recipe !

        • Mark says

          Does the lemon element of the recipe have a preservative property, and aids in helping the jam have a longer cupboard life ? Or is it merely a way of adjusting the flavour to one’s own sweetness / sharpness optimum ? Thanks again

          • Mark says

            Hi Allie
            I just picked up several pounds of organic strawberries at a terrific price. Will your recipe (proportions of fruit to sugar) work with strawberries also ?

            Many thanks

  23. eden says

    I just made a batch with seeds and using the instructions on the package of pectin. And, like all my backward projects, I’m now surfing the web looking for recipes…. cuz I’m contrary like that. Now I need to go blackberry picking again so that I can try this w/o the seeds and pectin. It seems pretty straight forward. And I’m in agreement about special canning tools. For my “on a whim” endeavors I don’t need a Jar Lifter… tongs work great. :-)

  24. Christine says

    Just went blackberry picking today an came home with 3/4 of a flat for under $10! My dad can’t have berry seeds so I’m excited to make him some blackberry jam without seeds, let you know how it turns out!

      • Christine says

        Ok, so I’m a little impatient and went ahead and made my jam last night! I did not macerate the berries but they were perfectly ripe and very juicy so I think it was ok. Cooked them down for 10 min then used a large sieve and a flat ice cream scoop to press the juice and pulp through. Cooked for another 45 minutes and used the recommended sugar and lemon juice. The jars sealed perfectly and when I checked it this morning it was just the right consistency. Thank you ao much for this recipe! There was just enough tartness (I dont like super sweet jam) and I think I will make a less reduced version to use as syrup on pancakes.

        For those that were wondering about pectin, when I was researching online it said that some fruits, like blackberries, have more natural pectin which makes it easier to get a good consistency.

        • says

          Thanks so much for the great tip, Christine! And I’m so glad you were happy with your jam 😀 I prefer things on the slightly less sweet side too so I guess we have the same taste. I hope you enjoy, and the syrup sounds like a fabulous idea as well!

  25. says

    I am now nursing wounds from my blackberry picking…no bramble was stopping me from getting to the fattest, glistening with juice, berries! I don’t like the seeds either, so I immediately rinsed and simmered the berries first. Then I pressed them through a sieve. I had a small bowl that fit inside the wire sieve; I placed it so the bottom rounded part of the bowl was acting as a ‘press’ against the berries in the sieve..I put a heavy bottle inside the bowl to act as a weight to help press the juice out, .that way I didn’t have to stand there and press over and over..the weighted bottle did all the work by itself allowing the juice to drip into container below the sieve… (it took about a 45 minutes for all the juice to press out) Now I have tons of juice!! I have simmered the juice with some agave syrup rather than regular sugar. I can see by your recipe, I need to reduce the juice more.
    Can’t wait to try your recipe on my dark and delicious ‘black gold’! Your canning bravery has inspired me!
    :) Dorothy

  26. Jen says

    Have you ever googled about worms in wild blackberries? Picked 2 pounds last night and threw them away after I read about the fruit fly larva in the middle of blackberries. Seems there is an epidemic here in the usa. I’m bummed…not that eating cooked larva would probably hurt any one…but still, no thanks.

  27. Margaret Webb says

    I am about to make blackberry jam using your recipe – low sugar and no pectin sounds great. Just a little worried that the extra sugar in most jams is required to help with preserving the jam. Maybe it is also used to help thicken the jam as it cooks. If I can use less sugar when making any jam that would be fabulous…..most jams are just too sweet.

    • says

      I couldn’t agree more Margaret. But you can rest assured that the jam will thicken just fine on the stove. It takes a little time, but it will reduce down. The sugar does not act as a preservative- it’s the vacuum sealing of the jars that keeps the fruit from spoiling. I’ve opened jars of blackberry jam that have been in my cupboard for months and they’re just as fresh as the day they were made. Good luck and I hope you enjoy!

  28. Kellie says

    Glad I came back to read reviews…the original recipe says nothing about cooking the berries for 25 minutes and then another 45 min after running them through the sieve….it says “warm the berries”. I ended up canning runny syrup. I’m going to try this recipe again this weekend…..keeping my fingers crossed, as I really don’t want to use pectin.

    • says

      Hey Kellie! Sorry you had trouble your first time around. Just to clarify, the recipe states: 2.In a large saute pan, warm the berries over medium heat, until softened. 3.Press the mixture through a fine mesh sieve or food mill, to remove the seeds. … 5.Place the puree back in the saute pan, and heat, over medium heat, until thickened. <—This is the step where the thickening takes place. Although the jam will thicken a bit more as it cools, it should be reduced by at least half before placing in jars. Also, do take note that I recommend macerating the berries in sugar overnight, to draw out the juices. Good luck and hope you enjoy!

  29. says

    Hi Allie, I am currently making your jam and it seems to be taking a really long time to thicken. I didn’t deseed it (too lazy). Its probably been simmering for over an hour. Am I supposed to cover it? Thank, Gretna

    • says

      Hey Gretna! You definitely DON’T want to cover it. The idea is to get the water to evaporate out- so covering it would only slow things down. Maybe try turn up the heat a little bit? You want it to be bubbling and reducing, or in other words, concentrating. Hope that helps! Good luck and enjoy! And thanks so much for reading!

  30. Kelli says

    I too have really runny jam. I hope it sets up a little more over night, but I think we just didn’t cook it long enough after getting seeds out. I wonder if we can just empty the jars back into the sauce pan and re boil longer? What are your thoughts?

  31. Lori says

    I just made jam for the first time & I used your recipe. I’m super excited about it. I wanted to mention that I used Coconut Sugar instead of White granulated sugar because that is what we normally use. Started to de seed it but realized that it was going to take away so much substance so I dumped the seeds back in. I will let you know how it turns out with the coconut sugar substitute tomorrow. HAPPY DANCE

  32. Mairsydoats says

    Couple of things: the initial cooking of the berries with the seeds in activates and releases the natural pectin in the seeds. So if people are shorting that part of the cooking, they’ll have a much harder time getting the jam to set at all, if that is their goal. Also adequate cooking at that stage will let more blackberry goodness get through the strainer. Second: the lemon/lime/vinegar one adds to jam is NOT only for flavor. It’s also to raise the acidity level (lower the Ph) in the jam so that botulism can’t grow in the jars, and to activate the pectin released from the seeds and cores (why some recipes say add some of it sooner). Blackberries are generally acid enough to not matter much, but if they’re VERY ripe, I think adding acid is a very good idea to make sure the goods are well within the safety margin. If you add anything non-acidic to your jam, be sure it’s acidified enough! Third: the sugar also helps activate the pectin from the fruit. Great article ‘splaining the science: Very important to get the science down, especially if you’re going to foray into the land of tomatoes, which are much closer to the border on acidity.

    If you have a very soft set jam or, in fact, syrup, it’s not a tragedy. Blackberry syrup is beautiful, and grand in all the places one puts syrup, as well as in sparkley water. And very soft set jam mixes better into plain yogurt (where most of my jam goes), so I find it more practical than rock-hard commercial jam. I make seedless blackberry jam for my dad, and I end up with some extra-seedy jam from the remains, or I add applesauce to the seedy sludge and jam that down for me. Blackberry-apple and Blackberry-Blueberry are the BOMB!

    • says

      Thank you so much for all this great info, Mary Louise! I am certainly no expert when it comes to canning, I just know what worked for me. So I really appreciate your sharing some of the science behind it all. Thanks for the great comment!

  33. Jennifer says

    Would adding pectin ruin the batch? I have not had success with no-pectin jam setting up. Of course I recently had failed strawberry jam with pectin but I’m pretty sure it will be great syrup. However I have a hillside of blackberries and can handle only so much syrup. What makes it set up if there is no pectin?

    • says

      Hey Jennifer! I’ve never really tried adding pectin so I can’t be sure, to be honest. What makes it set up is just simmering/reducing it until it’s really thick. Hope that helps! Good luck and enjoy the blackberries! <–I’m jealous ;P

  34. says

    I made my first batch of seedless blackberry jam this week. I followed the recipe on the pectin package. 5 cups of mashed fruit and 4 cups of sugar (low sugar pectin). To deseed though I didn’t soften them up. I just stuck them in a blender and whizzed. I still poured them through the sieve. Mostly just sloshing the scraper back and forth. 2.5 quarts of berries gave me 5 cups of seedless berries.

    I did not know how much I didn’t like the seeds until I tasted that first batch…

  35. says

    Hi. Love the recipe. Where did you get your jars from, they look amazing! I have some tumbler glasses like that and love the pattern. Cheers

  36. Lindsey says

    I just made this last night and it cooked for well over 45 minutes like you stated. It is no where near a jelly. It’s just blackberry soup. Its so upsetting because I hand picked all my blackberries and now they are just wasted.

    • says

      I’m sorry you’re having trouble Lindsey! Maybe the water content was just unusually high with your berries??? I wouldn’t give up–> they are not wasted by any means. If you really want jam, crank up the heat and cook it longer. It’s just a matter of reducing the liquid down until it’s thickened. If you don’t have the time/inclination, use it as a syrup! It’d be great on waffles and pancakes. And just bear in mind that it does thicken up even more as it cools. Good luck; I hope it all works out for you!

      • Lindsey says

        I was thinking of putting it back in the pot to cook longer but wasn’t sure if I could since I put it in the jars already? If it doesn’t matter, I’ll pop the lids off and dump them in :) thanks!!

  37. Marcie says

    I just made this recipe yesterday and after removing seeds etc. I wound up with just 1, 8 ounce jar of jam. It set up just great and we are already enjoying it. Thanks for the recipe.

  38. Joany says

    I made this today but I over cooked it. It is really too thick to spread. I was waiting for it to reach 220 degrees (which never happened). Do you think I could reheat it and add a little water or simple syrup since my husband thinks it’s a little tart.?

  39. Margie Murch says

    just searching for a recipe for blackberry jelly, I have loads frozen from the summer. I can’t wait to try it out. I’ve made orange and lemon marmalade and green tomato chutney to give as presents, blackberry jelly will make a great gift too.

  40. Lissa young says

    Regarding the seeds/sieve/straining process, 2 words: flour sifter. My grandpa was a baker and all his ingredients were as fresh as he could get so we used a lot of fresh berries in the bakery. The flour sifter is a method I picked up from him. Works like a charm and less mess and smashing. Just do a little at a time. Comes out absolutely seed free. I have 2 ancient flour sifters. One I keep for dry ingredients. One is for stuff like this. I’ve tried the sieve method, cheese cloth, and everything else that’s been suggested over the years. Still come back to the sifter.

  41. Suz says

    Hi Allie I am standing here in my nightie trying to get this jam made in time to take some to my son. We are over flowing with blackberries here in Melbourne, Australia and am needing new ideas. I love the seedless idea and went a step further and processed the maceration, then sieved it. It worked like a dream and not hard at all. I thought it might make the jam a little cloudy but it hasn’t. As I am making seeded or “pippy” jam as my children call it at the same time I put the pulp into that pot…. no waste. So happy to have found your site. Tanks Suz

  42. Tina-Marie says

    Hi Allie, I made my no-pectin blackberry jam prior to reading your blog, which was too bad, as I would have strained the mixture otherwise.

    For my jam, I put kumquats and fresh mint in a cheesecloth and dropped that in the pot along with the jam mixture. I also used fresh vanilla bean, dropping in the scraped out pods at the beginning of the cooking process and adding the seeds at the very end (remove pods before canning). The kumquats, mint, and vanilla added a lovely depth of flavor.

    Lemon rind helps to thicken the mixture, so it can be added to a cheesecloth to move the process along. Using a thermometer and letting the temperature reach 217–220 degrees helps to ensure a perfect consistency, but what I loved about your recipe was the ease in which you prepared your jam. It can be an intimidating process otherwise, but you showed that it needn’t be.

    Finally, I made orange scones, which were a perfect accompaniment to my blackberry jam. Yum!

  43. Kathy Wood says

    i just made this jam and only got 1 and another 3/4 full.8oz jars. did i cook it too long or should i have added water@ how much juice did u end up with before cooking the jam?

  44. says

    I’ve read and reread the recipe instructions, and I don’t see where in them you put in the lemon or lime juice. I’m leaning toward the beginning with the sugar, but then, I’m not sure. I see no reference in the comments but there are too many to read all of them!

    • says

      Hey there! It goes in at the end. Citrus juice always goes in last because it tends to get bitter if cooked. I’ve got it in the head notes but I will add it to the recipe card as well. Thanks for the heads up!

  45. Chelsey says

    Hello Allie,
    If I wanted to turn this into freezer jam – would I just bypass the boiling / sealing part and let it sit for 24 hours then put in the freezer?

  46. Kristi says

    I live in the Great Northwest of Washington State, about an hour from the border. Blackberries are like dandelions up here – they’re EVERYWHERE. ;o) I pick a few here and there to eat while wandering with the goats or weeding the garden, but never in bulk because no one in my family likes pie or crumble or cobbler. Weird, right?

    My mum grew up during the Depression and HAD to bottle, can, and bake everything they grew and ate. She hated it by the time she married and had kids and refused to ever do it again. So I really never grew up around that sort of cooking. And it sounds intimidating, to be sure, especially to a newbie.

    But then I decided to try making jam from all these luscious dark gems just hanging there on those deadly vines (and if you’ve picked blackberries, you know exactly what I’m talking about). I found your recipe since I really just wanted berries and sugar; I didn’t want to mess with pectin.

    It looked scary at first but after reading your description and step by step directions, I thought, “if I can carry four bags of groceries and two toddlers at the same time, I can manage this.”

    As the morning light dawned, I see four little jars of seedless homemade organic blackberry jam, who’s lids all popped in. YEAH!!!! I start the second batch tonight.

    Thank you so much.

    ps …. you might want to add (for those who don’t cook a lot) in your directions somewhere, to wear an apron whilst preparing this creation; the juice of this stuff is like permanent ink. :o) The most perfect lip stain.

    • says

      Thank you so much for this, Kristi! I’m so glad you took a crack at it and had such great success! I hope you enjoy those pretty little jars and many more. And thanks for the great tip about wearing an apron! You couldn’t be more right 😉


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