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–+ servings
spoon digging into a jar filled with blackberry jam with more blackberries in the background

Blackberry Jam

Author Erin Dooner
Course Jams and Preserves
Cuisine American
Servings 16
Prep Time 5 minutes
Cook Time 15 minutes
This blackberry jam is a simple small-batch recipe made without pectin using fresh or frozen blackberries and sugar or maple syrup. Naturally vegan, dairy-free and gluten-free.

Ingredients

  • 2 1/2 cups fresh or frozen blackberries
  • 1/2 cup granulated sugar or 1/3 cup maple syrup + more to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons lemon zest
  • pinch of salt

Instructions

  • If you're worried you won't know when it's ready, place a small plate in the freezer before you start cooking (this is to later test the readiness of the jam).
  • If using fresh berries, place blackberries in a medium saucepan and mash them slightly with a potato masher or the bottom of a flat glass. If using frozen, you’ll mash them a bit later.
    2 1/2 cups fresh or frozen blackberries
  • Stir in the sugar, lemon juice, lemon zest and salt.
    1/2 cup granulated sugar, 1 tablespoon freshly squeezed lemon juice, 1 1/2 teaspoons lemon zest, pinch of salt
  • Place over medium heat and bring to a boil. If using frozen berries, let them soften for a minute, then lightly mash with a potato masher or the bottom of a glass.
  • Let boil for about 10-15 minutes, turning the heat down, if needed, towards the end to prevent the berries from burning, until it reaches a temperature of 220 °F (104 °C) for the granulated sugar version or 225–227 °F (107–108 °C) for the maple syrup version. If you don’t have a food thermometer, don’t worry. Since this is a refrigerator jam, the exact temperature mainly affects the thickness, not the safety. If it’s slightly undercooked, it may just turn out a little looser.
  • If you don't have a thermometer and you're worried about the doneness of your jam, use the wrinkle test. When the jam looks thick, place a small spoonful onto the cold plate and let it sit for one minute. Gently push the edge of the jam with your finger. If it wrinkles, it’s ready to pull off the heat. If it's still completely fluid and slippery, it needs another minute or two of boiling.
  • Let the jam cool to room temperature, about 2 hours, before transferring to an airtight container. It can be refrigerated for up to 1 week or frozen for up to 3 months.

Notes

  • If you don’t want to do the wrinkle test and don’t have a thermometer, don’t worry. For this refrigerator jam recipe, there’s no safety issue if the jam doesn’t reach a specific temperature. It may just turn out a little thinner and less set.
  • This recipe yields about 1 cup (296 grams).
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 1 tablespoon per serving.

Nutrition

Calories: 33.9kcalCarbohydrates: 8.4gProtein: 0.3gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 37.4mgFiber: 1.2gSugar: 7.4gVitamin A: 48.3IUVitamin C: 5.1mgCalcium: 6.9mgIron: 0.1mgNet Carbs: 7
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