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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.
Tara says
I would love to have the labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Tara!
Fawn Nelson says
I have a question. If you're using fresh berries, I wash them and let them air dry. Is this when I would put 1/2 of them through the sieve for the juice and remaining berries to make 2 cups? I've never froze anything in jars and didn't know you could... they won't break? Thank you for this recipe... I'd love to have the labels. 🙂 Have a great day. Be safe!
Lindsay @ The Café Sucre Farine says
Hi Fawn, measure the berries first, next crush them, and then put them through the sieve. And yes, you can freeze the jars! Just leave a little room at the top. We will send the labels your way.
JN says
Yum!! Delicious! Please send labels 😊
Lindsay @ The Café Sucre Farine says
Sure, JN!
Julie Allen says
Making the jam today with my 21 year old niece. This will be her first experience making jam and she is sooooo excited to make it! Thank you for this very detailed recipe. We would also love to have your charming labels for the blackberry jam! God bless you!
Lindsay @ The Café Sucre Farine says
That's great, Julie! We will send the labels your way.
Ana says
Love this jam!!! Makes for great gifts around the holiday season! Can I get some labels please?
Lindsay @ The Café Sucre Farine says
Thanks, Ana! We will send the labels.
Pamela Bene says
Would love to have some of your freezer jam labels. I have a bumper crop of wild blackberries on my Oregon property.
Lindsay @ The Café Sucre Farine says
Sending them your way, Pamela!
Sherry Howard says
Would love labels to go with. Thank you
Lewissherry@live.com
Lindsay @ The Café Sucre Farine says
Sure, Sherry!
Kathryn Gearheard says
The blackberries are waiting but I forgot to request the charming labels. Please send and thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Kathryn!
Rene says
My friends and family are going to be so surprise this holiday season. I will be making a lot of jam!
Please send the labels for blackberry freezer jam. Thank you so much!
Lindsay @ The Café Sucre Farine says
That's great, Rene! Sending them your way.
Adrianne says
Could you make this with frozen berries, as long as you measured them out to 2c thawed? Our bushes are busting at the seams but the kids always dig into them so that I don’t have quite enough for a batch ready at a time and wanted to stash a few at a time in the freezer while they’re fresh until I have enough.
Chris Scheuer says
Hi Adrianne, those darn kids! 😂 Yes, that will work just fine!
TG says
How many 8oz jars does this recipe fill?
Lindsay @ The Café Sucre Farine says
Hi TG, this recipe makes about 40 ounces of jam, so it will fill 5 jars.
Beatrice says
Thrilled about sharing with family and friends both in the kitchen and gifts. So appreciate the labels when you get a moment
Lindsay @ The Café Sucre Farine says
Sending them your way, Beatrice!
Jessica says
Hello, thank you so much for this yummy jam recipe! Can you please email me the labels?
We picked almost a gallon of black berries on a trail near our house and this is the perfect way to use then!
Lindsay @ The Café Sucre Farine says
That's great, Jessica! Sending them your way.
Lindsey says
Would love some labels! Have already made the peach and blackberry freezer jam and making more to give to friends and family!
Lindsay @ The Café Sucre Farine says
Awesome! Sending them your way, Lindsey!
Shaelyn Reed says
I made this jam yesterday, and even not set yet, it was delicious! Could I please get some labels to gift my friends?
Thank you kindly! 💜
Lindsay @ The Café Sucre Farine says
That's great, Shaelyn! We will send the labels.
Francine says
This will be my first time trying to make my homemade jam. I am very excited because I have a ton of them this year. Can you please send me the free printable labels? It will make my jam all that much prettier when giving it away for gifts.
Lindsay @ The Café Sucre Farine says
Sure, Francine!
Emma says
Blackberries are almost ripe…your recipe sounds and looks delicious! Would love to receive the labels for gift giving. Thank you kindly!
Lindsay @ The Café Sucre Farine says
Sure, Emma!
Kathy says
Sounds yummy! Eager to make this and would love to have the labels for gift giving. Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Kathy!
Janet says
My local farm store has the most beautiful blackberries this year. I'll be making jam using this recipe. Could you send me the labels please? Thanks so much!
Lindsay @ The Café Sucre Farine says
That's great, Janet! Sending the labels your way.
Barbara says
You always provide such great labels to enhance the presentation of your recipes! Thanks for that extra bonus!
Please forward both Blackberry Jam and Jelly labels!
Lindsay @ The Café Sucre Farine says
Thanks, Barbara! We will send the labels.
Angeli says
I love this site, the scriptures, and the recipes! And the wonderful addition of the labels. They make perfect gifts! Thank you! ( labels please:)
Lindsay @ The Café Sucre Farine says
Thanks so much, Angeli! We will send the labels.
Kimberly says
I can't wait to try this recipe! I would love the labels, too!
Nicholas Rule says
I've read up on using bottled lemon juice over fresh lemons because some lemons contain more acidity than others. Have you used bottled over fresh lemons, and if so, which do you prefer?
Also, could you send me the PDF label's for this jam as well as the ones for the peach jam? Thank you!
Lindsay @ The Café Sucre Farine says
Hi Nicholas, we use fresh lemon juice but bottled will definitely work in this recipe. We are happy to send the labels your way.
Deborah Kay Luciano says
I'd like your labels please. I'm making this jam tomorrow
Lindsay @ The Café Sucre Farine says
Sure, Deborah!
Debbie says
Could you send me the labels. We have lots of blackberries and am eager to try this recipe!
Chris Scheuer says
Hi Debbie, lucky you! Happy to send the labels.
Melanie Ford says
Can you please send me the labels? They are very pretty!
Thank you, and God bless you for sharing!
Lindsay @ The Café Sucre Farine says
Sure, Melanie!
Carole Coushaine says
please send labels for blackberry freezer jam. Thanks!
Lindsay @ The Café Sucre Farine says
Sure, Carole!
barb says
I saw another post about how wonderful this jelly is. I'd love to try it. Can you please send the labels? Also, do you freeze with the labels on? I just worry that the freezing with the labels might ruin the labels . Thank you!
Chris Scheuer says
Hi Barb, my daughter-in-law, Lindsay will be happy to send you the labels.
Regarding your question, I do freeze the jars with the labels on them. When the jars thaw, the labels get a little damp but then they dry out and are fine.
Kristine says
Just making this freezer jam with some fresh ripe blackberries from northern lower peninsula of Michigan right at the Mackinaw bridge. Would love some of the printable PDF labels. Please and thank you
Sincerely
Kristine LaHaie
Wisconsin mom
Lindsay @ The Café Sucre Farine says
Sending them your way, Kristine!