December 8, 2022

Lecafe moustache

Delicious food

Easy Blackberry Freezer Jam (no canning skills needed!)

This post may contain affiliate links. For more information, see our privacy policy.

An easy, no-fail, super-delicious recipe for Blackberry Freezer Jam. Make it when sweet, ripe blackberries are in season and you’ll be thanking yourself all year long!

Hesitant to make your own jam? This blackberry freezer jam is a perfect place to start! It’s an easy, straightforward recipe that will bring lots of rave reviews. It’s fabulous on toast, biscuits, scones, ice cream… you name it! And there’s no canning knowledge needed!

Horizontal closeup photo of Easy 30-Minute Blackberry Freezer Jam with custom labels for gift giving.

So much to love

I love freezer jam for several reasons. First of all, there’s no cooking involved so the flavor stays nice and fresh. Second, there’s no canning knowledge needed… no sterilizing jars, hot water baths and worries about proper sealing. Once the jam has set for 24 hours, just pop it in the freezer and you’re good to go! It will keep that fabulous fresh flavor for up to a year!

In addition to serving it on toast, biscuits, scones, etc., we love to enjoy it with fresh fruit and Greek yogurt. Oh my, it takes breakfast from ordinary to quite extraordinary in seconds!

Vertical closeup of a bowl of yogurt with blackberries, raspberries and Easy 30-Minute Blackberry Freezer Jam.

A few problems…

Freezer jam can have a few “issues” and this Blackberry Freezer Jam is no exception. If you’ve ever made freezer jam you might have run into one of these two problems:

  1. Because the jam is not cooked, it can be difficult to dissolve the sugar, resulting in a “grainy” consistency.
  2. Unlike traditional jam, which is cooked until it reaches the proper thickness, freezer jam is dependent on pectin as a thickening agent, which sometimes doesn’t seem to work resulting in a thin, runny jam.

But no worries, we’ve got the solution to both of these issues. After making freezer jam for over 40 years, I’ve learned a few little tricks to ensure success and one of them will take care of both of the above problems.

Although the directions on the box of pectin say to, “wait 10 minutes after combining the fruit and sugar” then to add the pectin and lemon juice and stir for 3 minutes. I find that a 10-minute wait does not dissolve the sugar and the jam comes out grainy. After lots of trial and error, I’ve discovered that a short stint in the microwave helps the sugar to dissolve, yielding perfect un-grainy jam.

The other benefit of the microwave treatment is that when the sugar is well dissolved, the pectin is able to do its job better. So it’s a win-win. No grainy texture and a good set!

You can check out the Café Tips section below for a few more tips and tricks to ensure success with this Blackberry Freezer Jam.

Can I reduce the sugar in this jam?

I get this question frequently since we have a lot of jam and jelly recipes, here at The Café. In this particular recipe, there are 4 cups of sugar and 2 cups of crushed berries. That may sound like a lot of sugar but, you have to remember, that you only eat a teaspoon or two of jam at a time. The sugar acts as a sweetener and a preservative as well as helping with the set of the sam.

So, the answer to the above question is no, if you want to ensure success. That being said, there are low sugar and no sugar pectins available however you would need to use the a recipe that’s created for this type of pectin, not this Blackberry Freezer Jam recipe.

Do I have to use the seeds?

You can strain the crushed blackberries in this recipe for a seedless version but you will need to start with a lot more blackberries to yield the two cups of prepared fruit. But, we’ve got another recipe for Blackberry Jelly (pictured below) that’s actually a much easier way to make seedless blackberry jam. Check it out here!

Overhead picture of easy blackberry jelly in a glass jar

Who doesn’t love a gift from the kitchen?

This Blackberry Freezer Jam also makes a wonderful gift from the kitchen. Who wouldn’t love to receive a jar of delicious homemade jam? Pair it with a loaf of our No-Knead Pull-Apart Brioche (pictured in this post) or this super-easy, crazy-delicious Brioche Bread, a plate of biscuits or a carton of gourmet ice cream and you’ll be labeled a rock star!

Vertical closeup photo of a jar of Easy 30-Minute Blackberry Freezer Jam. A slice of bread with jam on top is next to the jar and a loaf of homemade brioche bread is in the background.

And to make your gifts look really pretty and professional, we’re offering a free printable PDF of the labels pictured in this post. If you’d like to receive them, just let us know in the comment section below and we’ll email you the PDF with instructions on how to use it.

Closeup horizontal photo of stacks of Easy 30-Minute Blackberry Freezer Jam in glass jars with custom labels for gift giving.

Don’t wait! Pick up some blackberries and take the time (less than 30 minutes) to make a batch of this DELICIOUS Blackberry Freezer Jam. You’ll be thanking yourself for months to come… Well, if it lasts that long!

Vertical extreme closeup photo of Easy 30-Minute Blackberry Freezer Jam on a slice of fresh brioche bread.

Cafe Tips for making this Blackberry Freezer Jam

  • If you’re purchasing blackberries from the supermarket in the little plastic cartons, you’ll need 5-6 small ½-pint cartons, depending on how many of the seeds you want to discard.
  • Use a dry measuring cup to measure the crushed blackberries and level it off with a flat-edge knife, just like you would when measuring flour. If you’ve prepared too much of the crushed fruit, don’t be tempted to add it to the pot. Use any extra on your yogurt or ice cream or oatmeal. It’s important to stick with the measurements given to ensure success. (This goes for the sugar too. To read more about that, check the post up above.) Changing proportions of fruit and/or sugar can interfere with the setting of the jam and be the cause for too runny or too thick consistencies.
  • Blackberry jam can be very “seedy”. You can adjust the level of seeds by straining some of the crushed blackberries through a fine-mesh strainer. I like to strain out about half of the seeds. You will need extra berries if you do discard some of the seeds as you want the prepared fruit to equal 2 cups.
  • To strain out some of the seeds, you’ll need a fine-mesh strainer. These strainers are reasonably priced and are great for anything you would use a regular strainer for. They’re really handy when you want to make a really smooth, lump-free sauce or juice, too.
  • Although I prefer to make this Blackberry Freezer Jam with seasonal fruit, it can also be made with grocery store blackberries or frozen fruit during the off-season.
  • This recipe calls for liquid pectin. I use Certo. Certo is available at most larger grocery stores in the same area as the canning jars. If you can’t find it, check at the front desk. Different stores carry it in different areas. You can also find it online.
  • Liquid and powdered pectin are NOT interchangeable. If you can’t find the liquid pectin, you’ll need to follow the directions and proportions on the powdered pectin box, not this recipe.
  • Be sure to stir the jam for 3 full minutes after adding the lemon juice and pectin. Making sure the pectin is well incorporated helps the jam to set well.
  • After this blackberry freezer jam has been sitting in the jars for an hour or two, you may notice that the fruit has risen to the top. No problem! Just give each jar a stir and the fruit will redistribute and stay in place.
  • Don’t worry if you check your jam in the freezer and it has a whitish cast. That’s just because it’s frozen. Once thawed, the deep, beautiful color will return.
  • I love the hexagonal jars pictured above for this Blackberry Freezer Jam. The labels fit so nicely on these jars, although you can also use regular smooth-glass jelly jars with good results too. The labels won’t adhere well to jelly jars with imprinted glass sides, but there is also a round label that we will include that will fit on the top of a regular glass jelly jar.

Thought for the day:

The Word became flesh and made his dwelling among us.
We have seen his glory,
the glory of the one and only Son,
who came from the Father,
full of grace and truth.
John 1:14

What we’re listening to for inspiration:

Amazing Grace

 

Square Café Email Subscription Button for subscribing to The Café Sucre Farine food blog posts.

Easy Blackberry Freezer Jam

An easy, no-fail, super-delicious recipe for Blackberry Freezer Jam. Make it when sweet, ripe blackberries are in season and you’ll be thanking yourself all year long!

Author: Chris Scheuer

Horizontal closeup photo of a diagonal row of jars of Blackberry Freezer Jam.

Prep Time:
25 mins

Cook Time:
3 mins

Total Time:
28 mins

Servings: 80 1 tablespoon servings

Calories: 40 kcal

Ingredients

  • 2
    cups
    prepared fruit
    purchase about 2-2¼ pints fully ripe blackberries
  • 4
    cups
    sugar
  • 3
    ounces
    Certo liquid pectin (one pouch)
    (there are two pouches in a box, you just need one)
  • 2
    tablespoons
    fresh lemon juice

Instructions

  1. Wash jars with hot water or run through the dishwasher and dry. Set aside. Measure the sugar into a medium-size bowl by scooping it up and leveling the top with a flat-sided knife. Set aside.

  2. Crush blackberries with a potato masher until no large pieces remain. If you prefer fewer seeds in your jam, press half of the crushed mixture through a fine sieve, pressing with the back of a large spoon until most of the juice has been extracted. Combine the juice with the crushed fruit.

  3. Measure EXACTLY 2 cups of prepared fruit into a large microwave-safe bowl. Add the sugar and stir well to combine.

  4. Place the blackberry mixture in the microwave on high power for 3 minutes, stirring well halfway through and at the end. Take a small taste of the jam after stirring. If there are still sugar crystals give it another 2-3 minute stint in the microwave.

  5. Combine the pectin and lemon juice in a small bowl and stir well to combine. Add the pectin mixture to the jam. Set a timer and stir for 3 minutes, continuously.

  6. Fill prepared containers to within ½ inch of the tops. Wipe off top edges of containers and cover with lids. Let the jam stand at room temperature for 24 hours to complete the set. Jam is now ready to use.

  7. Store in refrigerator for up to 3 weeks or freeze it for up to 1 year. Thaw in the refrigerator before using.

Recipe Notes

See Café tips above in the post for more detailed instructions and tips to ensure success.

Calories 40kcal

Fat 1g

Saturated fat 1g

Polyunsaturated fat 1g

Monounsaturated fat 1g

Sodium 1mg

Potassium 5mg

Carbohydrates 10g

Fiber 1g

Sugar 10g

Protein 1g

Vitamin A 1%

Vitamin C 1%

Calcium 1%

Iron 1%

Easy Blackberry Freezer Jam (no canning skills needed!)