Blackberry season is here, and here’s the blackberry freezer jam recipe you need to preserve your harvest – without even cooking!
I loooove making jam. I always have. And of course, like any red-blooded human, I love eating it too.
The problem is, it’s usually more sugar than fruit.
We went so far as to start making sugar-free strawberry jam last year, which most of us loved, but since my husband doesn’t like the aftertaste (which I still maintain is nonexistent and all in his head) of stevia, it can’t be a staple for us.
But you know what’s “normal” but reduced sugar? Freezer jam!
Blackberry jam is one of my all-time favorite jams. In fact, I don’t think I ever tasted anything but grape jelly and the occasional strawberry jam until I was at least ten, but when I did, oh boy!
Suddenly my little world was opened up to all these new flavors, and very quickly, blackberry became my favorite. In fact, one of my favorite things about growing up in Tennessee was the abundance of wild blackberries on hillsides everywhere during the summer.
Blackberry crisp is my favorite dessert in the world (using the crumble from this recipe, and topped with a scoop of vanilla ice cream of course), and blackberry jam is my very favorite jam.
And here’s the thing about freezer jam: even if you’ve never canned or made jam before, you can do this!
It’s so easy! there’s no boiling, or canning, or anything scary involved. In fact, at the end of the process, your blackberries are still raw, with all their nutrients intact (that makes up for some of the sugar, right?)
You literally just clean your fruit, add sugar, add pectin, and put it in jars for refrigeration, or freezer-safe containers for longer-term storage.
Voila! Blackberry jam. And like I said, it has reduced sugar compared to traditional jam. So it’s a double win!Print
Blackberry Freezer Jam Recipe
Do you love homemade jam? This easy freezer jam recipe is delicious and simple to make!
- 6 cups blackberries (fresh or frozen and thawed.)
- 5 cups sugar
- 1 packet of Sure Jel
- Wash blackberries, and transfer to a large bowl or pot
- Crush, and stir in sugar
- Let berries and sugar mixture sit for 10-15 minutes to start dissolving the sugar crystals
- Meanwhile, combine 3/4 cup of water and packet of Sure Gel in a small sauce pan, and bring to a boil while stirring. Note: it may be lumpy at first, but it will smooth out as it heats
- Boil for 1 minute
- Remove from heat, and add to blackberry mixture
- Stir for 3-4 minutes until sugar is dissolved, or mostly dissolved
- Pour into refrigerator or freezer safe containers, and fit with lids
- Let rest at room temperature for 1-2 days
- Store in refrigerator for up to 3 weeks, or the freezer for up to a year.
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Super easy. At first I thought it was going to be too sweet as I was stirring in the sugar but it turned out perfect.
Hi! I love the sounds of this recipe but have one question — do you use a sieve to get some of the seeds out of the blackberry jam? Just wondering. THANKS!
Lynne ulrick says
Can this recipe be cut in half?
BRENDA TRAPP says
I use the instant pectin. About three tblsp for 5 cups of fruit. For strawberry I only used 1.5 cups of sugar or part Truvia with stevia. Thanks much!