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Low Sugar Blackberry Jam

This low sugar Blackberry Jam Recipe is far superior to anything you can buy at the store! This Blackberry Jam Recipe is tart, yet sweet, and just tastes like a summer day! 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
40 mins
Servings: 32 tablespoons
Calories: 18 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 1/3 cups prepared blackberry juice
  • 1/3 cup Unsweetened Fruit Juice , thawed frozen juice concentrate or water
  • 1 1/2 tbsp Ball RealFruit™ Low or No-Sugar Pectin
  • 1/2 cup up to 1/2 Cup sugar, sugar substitute or honey

Instructions

    Cup of Yum
  1. Juice blackberries, either with this attachment for your kitchen aid, using a food mill or other juicer, or by hand. The easiest way to juice them by hand is to let them cook down for about 15 minutes in a bit of water. Then run the juice through a sieve lined with cheesecloth. Juice can be frozen for later use.
  2. Prepare jars. Wash in hot soapy water and rinse thoroughly. It is no longer recommended to sterilize jars. Just start your canning pot heating. It can take up to 45 minutes to heat the water. Let the jars sit in hot water until ready to fill.
  3. Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
  4. Add juice and water to a large, heavy-bottom pot. Heat over high heat. IMPORTANT NOTE: If you would like jelly, with seeds in it, start here. The jam will be VERY SEEDY, since blackberries seeds are large. We prefer to remove most of the seeds since they are so large and numerous. Just heat the berries and smash with a potato masher or similar tool.
  5. Meanwhile, mix low sugar pectin with 1/4 cup of sugar to keep the pectin from clumping, Add the mixture to the pot. Stir constantly, after pectin is added.
  6. Bring blackberries to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
  7. Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute
  8. Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean, damp paper towel and place lid on. Add band and tighten to fingertip tight.
  9. Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
  10. Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
  11. After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
  12. Jars that have sealed should be stored in a cool place for up to a year. (If it lasts that long!)
  13. This recipe makes 2 half pint jars jam.

Notes

  • Recipe yields 2 half pint jars. 
  • Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly. 
  • Store in a cool place.
  • If lids have not sealed, store those jars in refrigerator and consume those jars first.
  • It is not mandatory that seeds are removed, but the seeds from blackberries are so numerous and so large that jams with seeds is not as appealing. (Seeds get stuck in your teeth.)

Nutrition Information

Calories 18kcal (1%) Carbohydrates 4g (1%) Sodium 4mg (0%) Potassium 9mg (0%) Sugar 4g (8%) Vitamin C 4mg (4%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 32tablespoons

Amount Per Serving

Calories 18

% Daily Value*

Calories 18kcal 1%
Carbohydrates 4g 1%
Sodium 4mg 0%
Potassium 9mg 0%
Sugar 4g 8%
Vitamin C 4mg 4%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.