Hamdi Saidani This Pioneer Woman Blackberry Freezer Jam Without Pectin is one of the best Blackberry jam recipes ever. This easy homemade no pectin Blackberry Freezer Jam is made only with blackberries (fresh or frozen), sugar, and lemon juice.
This is one of the quickest Blackberry Freezer Jam recipes, it takes about 40 minutes to finish cooking and can be stored in the freezer for about a year or in the refrigerator for a couple of weeks.
This low-sugar Freezer Jam can also be made with seedless blackberry. Feel free to leave feedback about this Pioneer Woman recipe.
No Pectin Freezer Blackberry Jam Ingredients
- 4 cups of blackberries
- 1 cup of granulated sugar
- 1 tsp lemon juice
How To Make Blackberry Freezer Jam Without Pectin
- Clean the Blackberries: Put the blackberries in a big bowl and wash them. Take out any small sticks or leaves. Let them dry.
- Cook the Jam: Put the blackberries, sugar, and lemon in a big pot. Mix them together. Cook with a lid on medium-low heat for 10 minutes. Then cook on low heat for 30 more minutes. Stir now and then. You can check if the jam is getting thick by putting a little on a cold plate from the freezer.
- Prepare the Jars: While the jam is cooking, wash your jars with hot water and soap or put them in the dishwasher.
- Cool and Freeze: Let the jam cool all the way, then put it in the jars. You can keep it in the freezer for up to a year or in the fridge for a few weeks.
Can You Freeze Blackberries Before Making Jam
Yes, you can use frozen blackberries to make this jam. Just throw them into the pot frozen, without thawing. Just remember, the cooking time will be a little longer, about an extra 10 minutes or so, depending on how the jam is thickening.
How To Make Seedless Blackberry Freezer Jam
First, you need to remove the seeds from the blackberries if you want seedless jam. Start by cooking the jam as usual with the blackberries, sugar, and lemon. Next, after the jam is cooked, use a strainer to remove the seeds. Press the jam through the strainer to take out all the seeds, and you’ll have smooth, seedless blackberry freezer jam. Follow the rest of the recipe as usual.
Can I Make This Blackberry Freezer Jam Without Sugar
Yes, sure you can make this Blackberry Freezer Jam with no sugar. Just use about 1/2 cup of honey, maple, or corn syrup instead of 1 cup of sugar.
No Pectin Blackberry Freezer Jam Nutrition Facts
- Calories: 28
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 6g
- Protein: 0g
Try More Jam Recipes:
Pioneer Woman Blackberry Freezer Jam Without Pectin
Description
This Pioneer Woman Blackberry Freezer Jam Without Pectin is one of the best Blackberry jam recipes ever. This easy homemade no pectin Blackberry Freezer Jam is made only with blackberries (fresh or frozen), sugar, and lemon juice.
This is one of the quickest Blackberry Freezer Jam recipes, it takes about 40 minutes to finish cooking and can be stored in the freezer for about a year or in the refrigerator for a couple of weeks. This low-sugar Blackberry Freezer Jam can also be made seedless.
No Pectin Freezer Blackberry Jam Ingredients Ingredients
How To Make Blackberry Freezer Jam Without Pectin
- Clean the Blackberries: Put the blackberries in a big bowl and wash them. Take out any small sticks or leaves. Let them dry.
- Cook the Jam: Put the blackberries, sugar, and lemon in a big pot. Mix them together. Cook with a lid on medium-low heat for 10 minutes. Then cook on low heat for 30 more minutes. Stir now and then. You can check if the jam is getting thick by putting a little on a cold plate from the freezer.
- Prepare the Jars: While the jam is cooking, wash your jars with hot water and soap or put them in the dishwasher.
- Cool and Freeze: Let the jam cool all the way, then put it in the jars. You can keep it in the freezer for up to a year or in the fridge for a few weeks.
Notes
- For Frozen Blackberries: Cooking time may be 10 minutes longer.
- For Seedless Jam: Strain the seeds after cooking.
- For Sugar-Free Jam: Use honey, maple, or corn syrup instead of sugar.
