Blackberry Freezer Jam
This post may contain affiliate links. Read our disclosure policy.
Recently, blackberry prices at one of my local grocery stores have been amazing! Since my freezer only contained homemade strawberry jam, I had to take this opportunity to make blackberry jam.
Freezer homemade jam is so simple to make. It’s so easy that it’s crazy not to make some when you have the opportunity for fresh fruit at a fantastic price. This easy blackberry freezer jam requires no canning skills or equipment, making it perfect for beginners. Plus, the flavor is so much better than anything you can buy in a jar at the store.
Now, you can use a potato masher to smash the berries, but I like to pulse them in my food processor. Pulsing in a blender will also work well.
Ingredients to Make Blackberry Freezer Jam
- BLACKBERRIES
- GRANULATED SUGAR
- SURE JELL FRUIT PECTIN
How to Make Blackberry Freezer Jam Recipe
Wash and prepare glass or plastic containers for storing the jam. You can purchase these containers or repurpose old sour cream containers or freezer-safe plastic containers from the grocery store.
Crush the blackberries using a potato masher or food processor. While the instructions may suggest not pureeing, I have always pureed my blackberries for jam, and it works perfectly. The mashed blackberries should be measured precisely for the best results.
Measure 5 cups of sugar into a large bowl. The recipe calls for 3 cups of crushed berries to be added and mixed well. Let the mixture stand for 10 minutes, stirring occasionally.
In a small saucepan, combine the box of Sure-Jell with 3/4 cup of cold water. The mixture may be lumpy at first. Bring it to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
Pour the hot pectin mixture into the berry and sugar mixture. Stir constantly for about 3 minutes until the sugar is completely dissolved and the mixture is no longer grainy (a few sugar crystals may remain).
Ladle or pour the jam into the prepared containers, leaving 1/2 inch of space at the top to allow for expansion during freezing. Cover with lids.
Let the jam stand at room temperature for 24 hours to set. After that, store the jam in the freezer for up to 1 year. Thaw in the refrigerator before use. Once thawed, the jam can be refrigerated for up to 3 weeks (though I’ve kept mine longer with no issues). Homemade freezer jam retains the fresh and full flavor of the berries without being cooked.
Unlike traditional jam, this blackberry freezer jam recipe requires no canning, making it a simpler and quicker option.
Frequently Asked Questions
Can I use other fruits instead of blackberries?
Yes, you can use other berries like strawberries, raspberries, or blueberries. The process remains the same, but you may need to adjust the sugar content based on the sweetness of the fruit.
Why do I need to let the berry and sugar mixture stand for 10 minutes?
Letting the berry and sugar mixture stand allows the sugar to start dissolving and the flavors to meld together, which helps ensure a better texture and taste for the jam.
What is the purpose of the Sure-Jell pectin?
Sure-Jell pectin helps the jam to set and thicken. Without it, the jam would be runny and not have the desired consistency.
Why do I need to boil the pectin and water mixture?
Boiling the pectin and water activates the pectin, which is essential for thickening the jam. Boiling for 1 minute ensures it is fully dissolved and ready to mix with the fruit.
What type of containers should I use for storing the jam?
You can use glass jars or plastic containers that are freezer-safe. Ensure they are clean and dry before filling them with jam. Containers should also have a tight-fitting lid to prevent freezer burn.
How long can I store the jam in the freezer?
The jam can be stored in the freezer for up to 1 year. Once thawed, it can be kept in the refrigerator for up to 3 weeks, although it may last longer.
Can I reuse old containers like sour cream tubs for storing jam?
Yes, you can repurpose old containers like sour cream tubs, as long as they are clean, dry, and freezer-safe. Just make sure they have a tight-fitting lid to protect the jam.
FOR MORE Delicious Crepe RECIPES LIKE THIS, TRY:
Blackberry Freezer Jam
Real Mom Kitchen
Ingredients
- 6 cups blackberries should make 3 cups crushed
- 5 ¼ cups sugar
- 1 pkg Sure Jell fruit pectin
Instructions
- Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine or plastic containers from the grocery store that work for the freezer.
- Next, crush your berries using a potato masher or food processor. I know the instructions inside the package say not the puree but I always have with my blackberry jam and it has always worked.
- Measure your sugar into a bowl. Add your 3 cups crushed berries and mix. Let stand ten minutes stirring occasionally.
- In a small saucepan, mix the box of sure jell with ¾ cup cold water. This may start out lumpy. Bring the water/sure jell mixture to a boil and boil for 1 minute stirring constantly. Remove from heat and add to fruit mixture.
- Stir constantly for about 3 minutes until sugar is completely dissolved and no longer grainy( a few sugar crystal may remain). Pour into prepared containers leaving ½ inch at top for expansion during freezing. Cover with lids.
- Let stand at room temperature for 24 hours. Then, store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I've done mine longer). Makes 5 cups.
