Easy Seedless Blackberry Jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
1 small jar (300 ml)
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Course
Dessert
Easy Seedless Blackberry Jam
Description
The Easy Seedless Blackberry Jam uses fresh blackberries combined with sugar and lemon juice to enhance tartness and help with preservation. The berries are mashed and gently heated until the sugar dissolves, then pressed through a sieve to remove seeds, yielding a smooth puree. This puree is then boiled briefly to achieve the proper setting point, ensuring the jam thickens without cooking down too much. The result is a glossy, naturally flavored jam with a vibrant color and rich berry aroma.
This jam is perfect for spreading on bread or biscuits, spooning over pancakes, or mixing into yogurt or oatmeal for added sweetness and fruit flavor. The lemon juice balances the natural sweetness and brightens the berry notes. It offers a fresh homemade alternative to store-bought jams, with control over sweetness and texture.
Before starting, it's helpful to chill small plates for setting tests and sterilize jars to preserve the jam safely. Proper sterilization and storing in clean jars allows you to keep this jam for months. The straining step is key to removing seeds that can make blackberry jam gritty, resulting in a velvety final product.
Ingredients
- 370 g blackberry rinsed and dried of excess water
- 320 g granulated sugar
- 1 tablespoon lemon juice 15 mL
Instructions
- Place blackberries, granulated sugar and lemon juice into a preserving pan or similar.
- Place pan over a low heat and mash the blackberries thoroughly. (Do not allow to simmer).
- Continue gently heating and stirring with a wooden spoon until the sugar dissolves completely. (Listen out for any crunching against the spoon).
- Pour blackberry mixture into a sieve over a glass bowl (using a spatula to scrape any seed residue left in the pan).
- Use the back of a large metal spoon to push the pulp through the sieve until left with a dry seedy residue. (Be patient, takes about 5 minutes).
- Pour the sieved juices back into the pan.
- Turn the heat to high and bring to a rolling boil and time for 90 seconds. (Mine was ready in just under 2 minutes). If you have a digital thermometer you can use that and test when mixture reaches 105C.
- Remove from heat and test for set by placing a few drops of jam on a chilled saucer and place in the fridge for 30 seconds.
- Push a finger through the jam and if it forms gentle crinkles and is tacky then it has reached setting point.
- If setting point hasn’t been reached then bring the jam back to a rolling boil for another 15 – 30 seconds and repeat test until ready. (My first attempt was over done at 4 minutes so just be aware that this jam sets very quickly).
- Then pot up by pouring the jam into a hot sterilised jar/s using a jam funnel if you have one.
- Seal with lid/s immediately.
- Makes approximately 300 ml of jam (just over one small jar).
Notes
- Freeze 2 to 3 small plates beforehand to test jam setting during cooking.
- Sterilize jars by washing them, filling with boiling water, emptying, then heating in the oven at 140°C for 20 minutes before filling with jam.
- Boil lids in hot water and let them dry completely; you can also dry them in the oven using the fan after turning off heat.
User Reviews
Overall Rating
5
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