Make old fashioned blackberry jam from scratch just like Grandma did with this quick and easy recipe. It doesn’t even need pectin!
I had my first blackberry jam making lesson in my friend Lynn’s sunny kitchen – 20 years ago! I remember her patiently showing me how to make jam the way her mother-in-law taught her. This method doesn’t require any pectin – just berries and {lots of!} sugar. Today was the perfect day for some “jammin’”. Here’s how we did it…
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Gather Your Recipe and Canning Supplies:
- up to 4-6 cups mashed fresh blackberries (they must be fresh)
- up to 4-6 cups sugar (to equal the measurement of the mashed blackberries)
- 8 oz Ball Mason Jars with lids and rings
- 2 Quart measuring cup (I used 2)
- Small Saucepan for boiling lids
- 6 quart stock pot
- Masher
- Large Spoon
- Whisk
- Tongs
- Potholders
How to Make Old Fashioned Blackberry Jam without Pectin
This no pectin method can be remembered by thinking 3-3-3. Boil blackberries for 3 minutes. Add sugar and boil 3 minutes. Remove from heat and beat 3 minutes. Simple as that!
1.Prep all your canning supplies. 
2.Rinse fresh blackberries. 
3.Mash blackberries with a potato masher. 
4.Measure out equal parts of mashed blackberries & sugar. 
5. Cook blackberries until boiling. Boil 3 minutes. 
6.Add sugar & boil 3 minutes. 
7. Remove from heat & beat 3 minutes. 
8.Pour into sterilized jars. 
9. Screw on the lid tightly.
(A printable recipe card is provided at the end of this post for your convenience.)
1.Prepare the jars & lids by sterilizing them.
Jars can be sterilized by running them through the dishwasher and drying in high heat. Or, my method is to wash and rinse them in very hot water and set them on a tea towel to air dry. I avoid handling them with my bare hands (to prevent germs), so I flip them over with my canning tongs.
Place the lids in a saucepan with water covering them. Put them on to boil while you are doing all the rest. {Keep an eye on them so they don’t boil dry.}
2.Rinse and mash the fresh blackberries.
Rinse the fresh berries by running them under cold water in a colander. {You MUST use fresh berries for this method.}
3.Mash the berries with a potato masher until there are no big seeds.
4. Measure out the sugar.
Measure out an equal part of sugar to match the exact amount of mashed berries. (**NOTE: Use only between 4-6 cups mashed berries per batch.)
5.Cook the berries.
Pour mashed berries into a large saucepan and put over high heat. Stir constantly with a large spoon until it boils. Boil for 3 minutes.
6.Add sugar to the boiling blackberries, and boil for 3 minutes.
Once the berries have boiled 3 minutes, slowly add all the sugar while stirring constantly.Bring the mixture to a boil again, while continuing to stir constantly. Boil for 3 minutes more.
7.Bring out the natural pectin by whisking together.
Remove from heat and beat with a whisk for 3 minutes. {The “beating” forces the natural pectin out of the berries.}
8. Pour into jars and place lids on tightly.
Pour into sterilized jars. {Don’t overfill. Just pour up to the narrow part of the jar.}
Using tongs, place a hot lid on each jar. Screw the rings on tightly. {Yep, it’s a little hot on your hands!}
Each batch makes approximately 8 jam jars-full.
Once you are all finished, just leave them sitting on your counter. One of my favourite sounds is the “pop” of the jar lids sealing… Once they have all sealed, I store them in a cupboard in the basement.
FAQ: Do you use a hot water bath canning method for this jam recipe?
I have never used the hot water bath canning method for this recipe. However, it is a highly debated topic in my comment section!;) If you feel safer using the hot water method, I’m sure it would work great.
How do you store this jam when the jars are sealed?
I store canned jam in my basement where it is cool and dark.
How long does home canned jam last?
It is recommended that canned jam be used up within a year of being canned.
For other jam and berry recipes, you may want to check these out:
- A collection of 39 Best Berry Recipes
- Want to can jam and more? This round-up has canning jam recipes as well as canning vegetables recipes, pickles, and more – just like Grandma’s recipes!
- These blackberry muffins can be made with any berry -fresh or frozen – and we LOVE them!
- My friend Rachel has the BEST blackberry quick breads recipe with lemon!
To access the whole archive of yummy recipes, click here, or if you’re looking for recipes for large quantity cooking, click here.
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How to Make Old-Fashioned Blackberry Jam
Produce your own blackberry jam following this time-honored recipe approach. By utilizing fresh blackberries, the process involves mashing, simmering, whisking, and then filling jars!
Ingredients
Method
- Prepare the jars & lids by sterilizing them.Jars can be sterilized by running them through the dishwasher and drying in high heat. Or, my method is to wash and rinse them in very hot water and set them on a tea towel to air dry. I avoid handling them with my bare hands (to prevent germs), so I flip them over with my canning tongs.
- Place the lids in a saucepan with water covering them. Put them on to boil while you are doing all the rest. {Keep an eye on them so they don’t boil dry.}
- Rinse and mash the fresh blackberries.Rinse the fresh berries by running them under water in a colander. {You MUST use fresh berries for this method.}
- Mash the berries with a vegetable or potato masher until there are no big seeds.
- Measure out the sugar.Measure out an equal part of sugar to match the exact amount of mashed berries. (**NOTE: Use only between 4-6 cups mashed berries per batch.)
- Cook the berries.Pour mashed berries into a large saucepan and put over high heat. Stir constantly with a large spoon until it boils. Boil for 3 minutes.
- Add sugar to the boiling blackberries.Once the berries have boiled 3 minutes, slowly add all the sugar while stirring constantly.
- Cook the berries and sugar together.Bring the mixture to a boil again, while continuing to stir constantly. Boil for 3 minutes more.
- Bring out the natural pectin by whisking together.Remove from heat and beat with a whisk for 3 minutes. {The “beating” forces the natural pectin out of the berries.}
- Pour into jars and place lids on tightly.Pour into sterilized jars. {Don’t overfill. Just pour up to the narrow part of the jar.}
- Using tongs, place a hot lid on each jar. Screw the rings on tightly. {Yep, it’s a little hot on your hands!} Let sit on counter and cool, making sure each lid "pops" down to seal.
- Each batch makes approximately 8 jam jars-full.
Notes
Question: Should this jam recipe employ a hot water bath canning technique? I have no personal experience with the hot water bath method for this particular recipe, though it sparks considerable discussion among my readers! Should you feel more secure utilizing the hot water approach, I am certain it will yield excellent results.
I lack personal experience applying the hot water bath canning method to this jam; nevertheless, it generates intense debate in my comment section! If adopting the hot water technique offers you greater peace of mind, I am confident it will be very successful.
