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!
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
-
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.
-
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.
-
Measure EXACTLY 2 cups of prepared fruit into a large microwave-safe bowl. Add the sugar and stir well to combine.
-
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.
-
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.
-
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.
-
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.
Kathryn Gearheard says
Your labels are on my jars of your strawberry and raspberry jams. I would love to have these for the blackberry jam. Thank you
Chris Scheuer says
Sure, Kathryn!
Kathy says
I’d love to have the labels for this jam too! Thanks, Chris.
Chris Scheuer says
Sure, Kathy!
Judi Selset says
I would love the PDFBfor the freezer blackberry jam. I made the strawberry freezer.. my husband just raves about it.. it tastes like you just picked the berries.
Is the peach a freezer as well? Do you have a recipe for apricot and pineapple jam. My mom used to make it.. your jams ar so good so I’m guessing it will be much better than the others.
Also going to make your special cookies.
Thank you so much
Judi Selset
Chris Scheuer says
That's great, Judi! We will send the labels. And yes there is a peach jam- https://thecafesucrefarine.com/super-easy-peach-freezer-jam/ and a pineapple pepper jelly- https://thecafesucrefarine.com/pineapple-habanero-pepper-jelly/
James Heffner says
Hi,
I have tried making jam many times always with failure, until I found your web site and your recipes. So far I have made raspberry, Cascade berry (after 3 years in the freezer and frost laden) and wild blackberry, every batch has been a great success. Thank You so much.
I would like to thank you in advance for sending me the templets for the labels.
Chris Scheuer says
That's wonderful, James! We are happy to send the labels your way.
Deborah says
I would like to have all printable labels please thank you
Chris Scheuer says
Hi Deborah, we have a ton of labels so we ask that you leave a request for each one on that particular post. That's how we stay organized. Thanks!
Deborah says
I would like to have all of your printable labels for all the jams thank you
Bobbi says
Can you please send me the pdf for the labels. Thank you.
Chris Scheuer says
Sure, Bobbi!
Judy Fryer says
We would like the free printable PDF of the labels pictured in this post with instructions on how to use it.
Thanks,
Judy Fryer
Chris Scheuer says
Sure, Judy!
Kim Danielson says
Yum! Thank you for your wonderful recipe! I have a full flat of freshly picked blackberries and soon will have a freezer full of jam! Could you please send me the PDF for your jar top labels? I have imprinted glass jars so will need just the lid labels. Thank you so much!!
Chris Scheuer says
We are happy to send them, Kim! Enjoy!
Kimberly Dennis says
Chris,
Thank you for sharing the recipe; I've just finished gleaning the last of my berry bushes and am starting the jam. Could you email me the pdf of the labels? Your kindness in offering the labels is appreciated.
Kim Dennis
Chris Scheuer says
We are happy to send them, Kim!
Deb Caponi says
I had beautiful freshly -picked large, just ripe, blackberries for my jam. After mashing the berries well with a potato masher, I could see there were hard beige “cores”, if you will in almost every berry. I felt no one would want to bite down on those so I hand-picked them out, which took forever! I was dismayed this wasn’t mentioned in the recipe. I think I’ll look for a less-sweet recipe and use a fruit where I don’t have to pick out all the cores.
Chris Scheuer says
Hi Deb, generally blackberries don't have the "hard beige cores" that you're describing. It may have been the type of berry that you used but I have never run into this (and I've been making jam for over 40 years). This is a traditional jam recipe - if you prefer less sweet jam, there are low-sugar and no-sugar pectins out there that might be a better option for you
Sara says
Hi! Could you send me the round labels for the tops of jelly jars? Thanks! I look forward to trying the jam!
Chris Scheuer says
Sure, Sara!
Kim Lindsey says
May I have some labels please. I made strawberry jam from your recipe and it tuned out wonderfully!
Chris Scheuer says
That's great, Kim! We will send the labels.
Cindy says
Can’t wait to try this I have a ton of blackberries can I also have the link for the labels for the blackberries and blue berries ? Thank you
Chris Scheuer says
Sending them your way, Cindy! Enjoy!
Linda says
Need to make room in the freezer, so will be making this soon. May I have the labels please?
I'm also going to try the Jelly since I don't like the seeds.
Chris Scheuer says
We will send the labels, Linda!
Tina says
We grow blackberries and I still have a few bags in the freezer. I can't wait to make this!!.
I would also love the link for you labels.
Thank you so much for the recipe!😊
Chris Scheuer says
Sure, Tina!
B says
Thanks for sharing the jam recipes. Could you please email me the PDF file for the Blackberry jam labels
Trying to be ready for when I make the Jam. Thanks
Chris Scheuer says
Sure, B!
Linda says
Love your recipes, love the site, love your back
story. Would you please send me the blackberry jam labels. If possible could I get the labels for the peach and strawberry jam also. Thanks a lot Chris.
Chris Scheuer says
Thanks, Linda! We will send the labels 🙂
Verna says
I would love to have a link for your labels for your jellies and jams! I love your blog! Thank you Verna
Chris Scheuer says
Hi Verna, we are happy to send you any labels you like, we just ask that you leave a comment on each post. Thanks!
Verna says
Thank you so much for the labels! Can’t wait to make the jam. Blessings, Verna
Chris Scheuer says
Enjoy!
Pam Tidwell says
Good morning!
I would love to have the link for the blackberry jam labels (and for the peach jam as well if you have a link for that one too!)
Thanks so much!
Chris Scheuer says
Sure, Pam!
Alice says
Chris, I love blackberry jam. I can’t wait to try this! Please send the labels 🥰
Chris Scheuer says
Sure, Alice! Enjoy!
Lisa Pohlson says
Please send me the link for the labels for the blue berry jam.
Lisa
Chris Scheuer says
Sending them your way, Lisa!
Heidi says
Hello,
Thank you for the recipe. Could I also have the PDF for your cute labels, please?
Chris Scheuer says
Sure, Heidi!
Evangeline says
Hello Chris! Thank you for sharing your recipe! I’d also like to have a link for the blackberry jam labels! Thank you! 😊
Chris Scheuer says
Sure, Evangeline!
Brigitte says
May I have the labels please ❤️❤️❤️
Chris Scheuer says
Sure, Brigitte!
Jeannie Hafer says
Thank you for sharing the recipe and would you please send the cute label?
Chris Scheuer says
Sure, Jeannie!