Blackberry Jam - Without Pectin
User Reviews
4.7
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Cook Time
45 mins
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Total Time
45 mins
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Servings
18 oz
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Calories
128 kcal
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Course
Condiments
Blackberry Jam - Without Pectin
Description
Blackberry Jam - Without Pectin features fresh blackberries cooked with lemon juice and granulated sugar over medium heat. The fruit is gently mashed to release juices, then simmered until the mixture reaches about 221° F or gels to jam consistency. The lemon juice helps with acidity important for setting and preservation. Foam formation during cooking is normal and should be stirred down. This process yields a thickened spread without the need for commercial pectin.
The jam captures the natural berry flavor with a balance of sweetness from sugar and brightness from lemon juice. It can be spread on bread, used in desserts, or as a topping for various dishes. The texture combines the softness of cooked berries with slight seeds typical of blackberries.
For storage, the jam can be refrigerated in airtight containers for up to 3-4 weeks, frozen for up to 3 months, or canned using safe water bath canning methods for up to one year. The recipe allows sugar adjustments to taste; more sugar results in a sweeter jam. Frozen blackberries can substitute fresh by first thawing and macerating with lemon juice before cooking.
Ingredients
- 6 cups blackberry fresh
- 1 tablespoon lemon juice bottled
- 1 - 1 1/2 cups granulated sugar
Instructions
- Add berries, lemon juice, and sugar to a large pot and heat to medium. Use a fork or a potato masher to gently mash down the berries to release some of their jucies.
- Heat on medium, bring to a gentle boil, and then turn the heat down to medium-low to simmer. The berries will foam, just stir occasionally to reduce the foam.
- Let simmer until the jam begins to gel, or when the temperature of the jam reaches 221° F.
- Add to canning jars and can with a water bath or store in fridge or freezer.
Notes
- Store refrigerated jam in airtight containers for up to 3-4 weeks.
- Freeze jam in freezer-safe containers for up to 3 months without loss of quality.
- For long-term storage, can the jam safely using water bath methods and store in a cool, dry place for up to 1 year.
- Frozen blackberries can replace fresh by thawing and letting them macerate in lemon juice before cooking.
- Use bottled lemon juice for consistent acidity important in jam setting.
- Adjust sugar amount according to preferred sweetness; recipe suggests 1 to 1 1/2 cups sugar.
- Use a larger pot to prevent foaming over as berries cook down.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18oz
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 79mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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