Home 5 ingredients or less Blackberry Freezer Jam

Blackberry Freezer Jam

0 comment

This post may contain affiliate links.

Recently, blackberry prices at one of my local grocery store have been amazing! My freezer only contained homemade strawberry jam so I had to take this opportunity to make blackberry jam.

Freezer jam is so simple to make. It’s so easy that it’s crazy to not make some when you have the opportunity for fresh fruit at an amazing price. Plus, it tastes so much better that 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.

Blackberry Freezer Jam | realmomkitchen.com

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackberry Freezer Jam


Units Scale
  • 6 cups blackberries (should make 3 cups crushed)
  • 5 1/4 cups sugar
  • 1 package Sure Jell fruit pectin


  1. 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.
  2. 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.
  3. Measure your sugar into a bowl. Add you 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.
  4. 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.
  5. 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.
Recipe Card powered byTasty Recipes



Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

* By using this form you agree with the storage and handling of your data by this website. Your email address will not be published.