Blackberry Freezer Jam

Blackberry Freezer Jam is a sweet, fruity spread I love making during berry season. It’s a no-cook, no-fuss way to preserve fresh blackberries and enjoy their bold flavor long after summer ends. With just a few ingredients and a short prep time, I can make delicious jam that’s perfect for toast, yogurt, pancakes, or even desserts.

Why You’ll Love This Recipe

I love how simple and quick this jam is to make—there’s no need to boil jars or cook down fruit. The fresh blackberry flavor stays bright and juicy, and I can control how sweet it is. It freezes beautifully, so I can stock up and enjoy it for months. Plus, it’s a fun way to use up ripe blackberries when I’ve picked more than I can eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh blackberries, mashed

• Granulated sugar

• Lemon juice (optional, for brightness)

• Instant pectin (also labeled as “no-cook” or “freezer jam” pectin)

Directions

1. I start by rinsing the blackberries and gently mashing them in a bowl until I get the consistency I like—some chunks, some juice.

2. In a separate bowl, I mix the sugar and instant pectin thoroughly.

3. I stir the sugar-pectin mixture into the mashed berries, then add lemon juice if I want a touch of tartness.

4. I stir the mixture well for 3–4 minutes until the sugar dissolves and everything is combined.

5. I spoon the jam into clean, freezer-safe containers, leaving about ½ inch of space at the top.

6. I let the jars sit at room temperature for 30 minutes to set, then store them in the freezer or fridge.

Servings and timing

This recipe makes about 4 cups of jam, depending on the size and juiciness of the berries.
Prep time: 15 minutes
Set time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I mix blackberries with raspberries or blueberries for a mixed berry jam. I’ve also reduced the sugar slightly for a more tart flavor or added a splash of vanilla for warmth. For a smoother texture, I blend the berries before mixing them with the sugar and pectin.

storage/reheating

I store this jam in the freezer for up to 1 year. In the fridge, it lasts about 3 weeks after thawing. I always keep it in airtight containers to preserve freshness. Since it’s already soft-set, there’s no reheating needed—just thaw overnight in the fridge and it’s ready to use.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, I thaw them first and drain any excess liquid before mashing. They work just as well in freezer jam.

Is pectin necessary for this recipe?

Yes, I use instant (no-cook) pectin specifically designed for freezer jam—it helps the jam set without cooking.

Can I adjust the sugar amount?

A little, but too little sugar might affect the set and shelf life. I follow the pectin package instructions closely for best results.

How do I know when the jam is ready to freeze?

After mixing, I let it sit for about 30 minutes. If it thickens slightly and the sugar is fully dissolved, it’s ready to go into the freezer.

What kind of containers should I use?

I use freezer-safe plastic containers or glass jars with tight lids. Just make sure to leave space at the top for expansion.

Conclusion

Blackberry Freezer Jam is one of the easiest and tastiest ways I like to preserve fresh summer berries. With no cooking required and a vibrant, homemade flavor, it’s the kind of recipe I make again and again. Whether I’m spreading it on toast or spooning it over desserts, this jam always brings a little sunshine to my table.

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