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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!
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!
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:
- Because the jam is not cooked, it can be difficult to dissolve the sugar, resulting in a "grainy" consistency.
- 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!
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!
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.
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!
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:
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!
- 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
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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.
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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.
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Measure EXACTLY 2 cups of prepared fruit into a large microwave-safe bowl. Add the sugar and stir well to combine.
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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.
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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.
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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.
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Store in refrigerator for up to 3 weeks or freeze it for up to 1 year. Thaw in the refrigerator before using.
See Café tips above in the post for more detailed instructions and tips to ensure success.
Laurie Cottrell says
I would love the labels too, please!
Chris Scheuer says
Sure, Laurie!
Jan Hanna says
I haven't tried this yet but it sounds soooo good. I would love a copy of your labels. This sounds like a wonderful Christmas or hostess gift!
Thanks,
Jan
Chris Scheuer says
We will send them now, Jan!
Vicki says
Looks so good...I am making this tomorrow ! Sure would like the labels.Thanks.
Chris Scheuer says
Sure, Vicki!
Andree J says
Thank you for the great tip of adding the berries and sugar to the microwave!! Would love the labels.
Thank you
Chris Scheuer says
Sure, Andree!
Joann says
Chris,
I just picked several pounds of blackberries at our local orchard. I would love to try your blackberry freezer jam. Can you please send me the label PDF? Thank you so much, Joann
Chris Scheuer says
Sure, Joann! I hope you enjoy it!
Lynette Perkovich says
Chris, I am anxious to try your Blackberry Freezer Jam and would love for you to send me the oh so cute PDF file for labels. Thank you!
Lynette
Chris Scheuer says
We will send it now, Lynette!
Anne says
Hi, The labels are so cute, would you mind sending the .pdf? I tried your strawberry recipe yesterday and it turned out great. I’m excited to try this blackberry one. Thank you!
Chris Scheuer says
I'm so glad, Anne! We will send the labels now.
Carol says
Blackberry jam is my grandson’s very favorite! And your recipe looks so easy. Please send me the label PDF. Thank you so much.
Chris Scheuer says
I hope you enjoy it, Carol! We will send the labels now.
Connnie says
Good morning. What a beautiful touch to homemade jam. I would love to have your cute labels when you have time. Thanks for such an amazing blog with so many wonderful tips and detailed instructions.
Chris Scheuer says
Thank you, Connie! We are happy to send the labels.
Alisa Maricle says
I'm excited to try this jam! Please send the labels.
Chris Scheuer says
Sure, Alisa!
Beth says
Hi Chris
Thanks for yet another wonderful recipe. I so appreciate your generosity in sharing your talent with us. I don’t need the labels (my small refrigerator limits my ability to enjoy freezer jams but I was wondering if you had any experience or advice with passion fruit jam or curd? I tasted some delicious Lilikoi curd today and am trying to replicate it. I am open to googling a couple of recipes but have such a strong sense of comfort with your tried and tested recipes that I thought I’d check in here first. Maybe a recipe request for the future??? Thanks again for so graciously sharing your adventures in and out of the kitchen with us.
Beth
Chris Scheuer says
Thanks, Beth! I don't have much experience with passion fruit, but that does sound delicious!
Brigida says
Hi Chris,
I made your blackberry jelly last year and it was fantastic, cant wait to try your blackberry jam, can you please send me the PDF labels for the jam when you have a moment.
Thank you for another wonderful recipe
Brigida
Chris Scheuer says
Thanks, Brigida! We will send the labels now!
Kelle Zelaya says
Good afternoon Chris. I love your recipes. I made you Almond Cake with Cherry Buttercreme for my sister's birthday and it was a huge hit.
I made Christmas for my family as gifts. I would love to have your labels for the blackberry jam and the peach jam. I am excited to try both
just for fun. Thank you for sharing all your great recipes and your recent trip.
Kelle
Chris Scheuer says
Thanks, Kelle! So happy you've enjoyed our recipes 💕 Will get the labels off to you now.
Vickie says
Thank you for being so generous. I'd love your labels.
Chris Scheuer says
You're welcome, Vickie! Just sent the labels.
Diana says
I would love the beautiful labels !! 💕
Thank you very much !
Vivian says
The fresh berries look SO black but turn into such a lovely garnet color when made into this luscious jam! I'm in, so please send the cute labels.
Rebecca says
Please send blackberry labels
Shelly says
May I please have a copy of those beautiful labels?
Thank you
Kendolyn Fisher says
This looks easy and delicious. I would love the PDF for the labels. Thank you.
Chris Scheuer says
I think you'll love it, Kendolyn! Sending the labels now!
Stacey Stelhorn says
I can do this. I would love the labels.
Thank you
Chris Scheuer says
You absolutely can, Stacey! The labels should be in your email.
GMN says
I'm going to try to make this jam today. I'd love a copy of your labels. Thank you! Gwen
Chris Scheuer says
Sure! Just sent them, Gwen!
Sonia Artino says
Hi Chris
I love your recipes especially your Jam
Can you please send me your labels for the Blackberry and Peach Jams?
I usually make your Jams and give them out as gifts to my neighbors and friends in Church. I have become quite the celebrity with your recipes
Love them all
thank you
sonia
Chris Scheuer says
That's so awesome, Sonia! Now you get to treat them again! Just sent the labels. 💕
Maria says
Thank you for all the recipes you share, and for the tips that help ensure success. I plan to make the freezer jam and would really like to add the sweet labels to my jars! Thank you!
Chris Scheuer says
Hope you enjoy it, Maria. The labels should be in your email!
Theresa Fry says
I love these jams! Can fozen berries be used? Also, how long will they last in freezer and after opening?
Chris Scheuer says
Hi Teresa, I prefer to use fresh seasonal berries when possible but frozen berries will definitely work. You can keep it in the refrigerator for at least 3 weeks and it's good in the freezer for a year.
Ursula Davis says
I forgot the stars....
Chris Scheuer says
Thanks 🥰
Ursula Davis says
Great recipe! I would love to have the labels. I also appreciate the inspirational quote from John 1.
Chris Scheuer says
Thanks, Ursula, I love that Scripture too! 💕 Just sent the labels.
Cherry Kuss says
Just finished blackberry picking! The berries are amazing this year, big, luscious and oh, so sweet!
I’m making your jam tomorrow and would$ love the PDF labels.
Thank-you,
Cher
Chris Scheuer says
That's awesome, Cher! We will send the labels now!