Seedless Blackberry Jam (No Pectin)

3.25 stars (60 ratings)

Don't be afraid of canning! A few simple steps will have you enjoying homemade seedless blackberry jam, no pectin or special equipment needed.

Prep Time20

Cook Time25

Processing/Canning Time20

Total Time1 5

Course: Topping

Cuisine: American

Keyword: blackberry jam, blackberry jam no pectin, seedless blackberry jam

Servings: (3- 8 oz jars)

Calories: 34kcal

Rinse the berries in cool water, and toss in sugar. Allow to macerate, refrigerated, overnight.
In a large saute pan, warm the berries over medium heat, until softened.
Press the mixture through a fine mesh sieve or food mill, to remove the seeds.
Submerge the jars in a large pot of boiling water, for 10 minutes. Keep warm.
Place the puree back in the saute pan, and heat, over medium heat, until thickened.
Place the lids into simmering water to soften the seal.
Stir in the citrus juice, taste the jam, and adjust seasoning, if needed. When it has reached the desired consistency, spoon it into the hot jars.
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.
Remove with tongs, and allow to cool.

Tips for Making Seedless Blackberry Jam (No Pectin)

Allowing the berries to sit overnight in the fridge with the sugar allows them to sweeten and release their juices.
You don't need to pick over the berries and remove leaves or stems since you will use a sieve later to remove the seeds.
Allow the berries to soften in a large saute pan over medium heat before you strain them.
Add the softened berries a scoop at a time to the sieve, push them down, and swirl using the bottom of the ladle to release the juices into a separate bowl.
To save yourself time, submerge the glass canning jars into the boiling water for about 10 minutes while you strain the juice from the berries.
Keep the jars warm so when the hot jam is added, they don't crack.
Once everything is strained, it goes back into the pot to thicken.
Check the seals on the lids. If they pop up and down, they do not seal properly.
If correctly sealed, the jars will last for months in your pantry.
Many websites and stores will make you think you need a whole arsenal of task-specific canning equipment, but you don't! Besides the mason jars for canning, you should have everything in your kitchen.
Any leftover jam (that does not fill a jar within 1/4" of the rim) can be kept refrigerated for 2-3 weeks.
Jam that has been appropriately processed (the button on the lid should not pop up and down) can be kept in a cupboard for several months.