Looking for a fun summer recipe? Then you have to try this scrumptious Blackberry Freezer Jam! This tasty homemade jam is bursting with berries, and it's so easy to make. It's the perfect way to preserve fresh blackberries!
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Ginnie's Take
I don't know about you, but I find blackberries to be absolutely irresistible! They're perfect for snacking on, wonderful in desserts, and they make any breakfast a treat. These juicy, sweet-tart berries are currently in season and at their peak. If you're looking for an easy way to preserve them (so you can enjoy them year round), then this yummy Blackberry Freezer recipe Jam is for you!
Why You'll Love This Recipe
- Tasty Flavor - This homemade jam tastes just like biting into the freshest, sweetest blackberries. The perfect breakfast treat!
- Simple to Prepare - This recipe uses minimal ingredients, and it takes minutes to prepare. Just mash the berries and mix a few ingredients together, and you're done.
- Great Way to Preserve Blackberries - While you can buy these tasty berries anytime of year, they really do taste best in summer. So make this recipe now, then enjoy your Blackberry Preserves year round!
- Free Printable Label - Grab my cute labels for decorating your jars! They're perfect for keeping track of different jam flavors in your freezer, and for gifting the jam, too.
Jump to:
Ingredients
This recipe calls for basic, easy to find ingredients! You'll need:
- Berries - Fresh blackberries are a must, of course. Use the tastiest berries you can find.
- Sugar - You'll use granulated sugar to sweeten the berries and to help set (thicken) the jam.
- Pectin - This naturally occurring ingredient is used to thicken and stabilize your jam. For this recipe, you'll need for Sure Jell Original Premium Fruit Pectin. If you've purchased another brand, you can use this recipe as a guide, but follow the directions on your box.
This jam recipe is naturally vegetarian, vegan (as long as you use vegan sugar), dairy free, gluten free, and nut free!
You'll Also Need
Gather the following supplies before getting started:
- Two large bowls - You'll use one to mash the berries, and the other to mix the jam together.
- Measuring Cups - Grab some dry measuring cups to measure the berries and sugar, along with a liquid measuring cup for the water.
- Potato Masher - You'll use a potato masher to crush the blackberries.
- Large Spoon - To mix the ingredients together.
- Small Pot - For cooking the pectin.
- Ladle + Funnel - You'll use a ladle to transfer your jam to the jars. To make this process easier and less messy, I also recommend using a canning funnel (<-- I have this one, and it works perfectly with any mason jars).
- Containers - For storing the jam (check out my tips below).
Best Jam Containers
You can use any small, freezer-safe container to store the jam. Here's what I recommend:
- Half-Pint Mason Jars - These smaller mason jars will about one cup (the perfect amount).
- Pint-Sized Mason Jars - If you go through lots of jam, use larger pint-sized jars (which will hold two cups) instead.
- Plastic Containers - If you're worried about storing glass in your freezer, these sturdy plastic jars are a great alternative. Each one holds one cup.
How to Make Freezer Blackberry Jam
This homemade Blackberry Jam couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep blackberries. Use a potato masher to crush the blackberries.
- Add sugar to berries. Measure exactly three cups berries into another bowl, then stir in the sugar, mixing well. Set the berries aside for 10 minutes, stirring occasionally. Tip: Make sure to stir the blackberries as they rest, because it helps dissolve the sugar.
- Combine pectin and water. Next, you'll stir together the pectin and water in a small pot. Tip: If the mixture looks lumpy, don't worry. The lumps will dissolve as the pectin heats.
- Cook pectin. Bring the pectin mixture to a boil over high heat, then continue cooking for one minute (stirring constantly the whole time).
- Add pectin to blackberries. Mix the hot pectin into your berries, then keep stirring for three minutes, or until the sugar is dissolved. Tip: This can take longer than three minutes. A few tiny sugar crystals are okay, but the jam shouldn't have a grainy texture.
- Transfer jam to jars. Transfer the jam to the jars, leaving ½-inch of headspace empty. Then let the jam sit at room temperature for 24 hours, or until it is set.
And that's all there is to it ... time to enjoy your homemade Blackberry Freezer Jam! You are going to love this sweet breakfast treat.
Freezer Jam Tips
This Frozen Blackberry Jam isn't hard to make, as long as you follow the directions! Keep these helpful tips in mind, too:
- Clean your jars first. You can wash and dry your jars by hand or in your dishwasher. Do this first, so the jars are ready when the jam is.
- Use ripe fruit. For the best results, your berries need to be ripe. If the blackberries aren't ripe, they won't release enough juice to dissolve the sugar. And if they're over-ripe, they won't taste as good, and the texture will be off. Make sure to wash and thoroughly dry the berries, too.
- Measure accurately and don't make any changes. It's important to measure your ingredients carefully, because little variations here and there, can throw off the fruit to sugar balance. Tip: If you have leftover mashed fruit, don't be tempted to throw it in. Save it for another recipe!
- Choose Sure Jell pectin. While there are other pectin brands out there, this recipe uses Sure Jell Original Premium Fruit Pectin. If you happen to buy a different brand, use this recipe as a guide, but follow the directions on the box.
- Avoid reducing the sugar or using sugar substitutes. It's important to use all the sugar (otherwise your Blackberry Jelly won't set up), and to avoid sugar substitutes. If you'd prefer to make lower sugar jam, use Sure Jell Low Sugar Premium Fruit Pectin instead, and follow the directions on the box.
- Make double batches in separate bowls. For accuracy when measuring ingredients, and to ensure that each ingredient is evenly distributed, make each batch in a separate bowl.
Variations
Feel like experimenting? Try one of these easy variations:
- Fewer Seeds - Prefer jam with less seeds? Press half of the crushed berries through a fine mesh strainer (before measuring), to remove the seeds.
- Mixed Berry - Combine 1 ½ cups crushed strawberries (about 1 quart / 3 cups whole berries), ½ cup crushed blueberries (about 1 cup whole berries), and ½ cup crushed blackberries (about 1 cup whole berries) in a large bowl. Stir in 4 ½ cups sugar, then let stand 10 minutes (stirring occasionally). Prepare as otherwise directed.
- Blackberry-Raspberry - Combine 1 ½ cups crushed blackberries (about 3 cups whole berries) and 1 ½ cups crushed raspberries (about 3 cups whole berries) in a large bowl. Stir in 5 ¼ cups sugar, then let stand 10 minutes (stirring occasionally). Prepare as otherwise directed. Tip: As long as you have three cups berries total, you can vary the amount of each type.
Storage
Once your jam has set, store it in your refrigerator for up to three weeks or in your freezer for up to one year.
Related Recipes
Searching for more freezer jam recipes? Check out these ideas next:
- Crowd pleasing Strawberry Freezer Jam is a classic for a reason. You're sure to love its scrumptious flavor!
- This delicious Raspberry Freezer Jam is also a fan favorite.
- For a more unique flavor, try this mouthwatering Cherry Freezer Jam!
- This Mango Freezer Jam is another unusual flavor! You'll love the tasty tropical flavor.
- If you're a peach lover, this delightful Peach Freezer Jam recipe is the perfect way to preserve your favorite summer fruit.
- Can't get enough berries? You won't be able to resist this yummy Blueberry Freezer Jam!
Looking for more blackberry breakfast recipes? Try these Overnight Blackberry Oats, Mixed Berry Compote, or this Berry Oatmeal Bake, too!
Printable Label
Don't leave without grabbing these cute Blackberry Freezer Jam labels! They're just as perfect for gifting jars to friends, as they are for storing the jam in your own freezer.
For best results, print the labels on white cardstock or sticker paper. You can use them a few different ways:
- Adhere them to the front of your jars (if using sticker paper).
- Attach them to the jars using using decorative twine, string, or ribbon.
- Place them on the lid (under the rings).
Download the free printable labels by clicking here, or anywhere on the image of the labels below:
Frequently Asked Questions (FAQs)
Freezer jam is a type of homemade jam that's made with fresh fruit, sugar, and pectin. Unlike traditional jam, it's uncooked, and you store it in your freezer (or fridge, when you're ready to eat it).
Regular jam is made by cooking fruit and sugar (and sometimes other ingredients) until thickened. Then it's canned, which make the jam shelf-stable. Freezer jam is an uncooked jam made with fresh fruit, sugar, and pectin. Because it isn't canned, you need to store it in your freezer (or refrigerator).
If your jam didn't set up, you may have mis-measured the ingredients, causing the fruit to sugar ratio to be off. It's also possible that the sugar didn't dissolve completely, your fruit wasn't ripe, or the pectin was expired. You can still eat the jam even if it didn't thicken (it will taste the same), or you can try these remake directions.
Pectin is a naturally occurring soluble fiber that's found in fruits and vegetables. It's used to thicken and stabilize freezer jams, giving it spreadable texture. Learn more about how pectin works.
Blackberry Freezer Jam will last for up to a year in your freezer. Once it's thawed, the jam will keep for up to three weeks in your refrigerator.
No, you do not need to boil jars for freezer jam. However, you should wash them thoroughly, either in your dishwasher or by hand.
Blackberry Freezer Jam
Ingredients
- 6 cups blackberries
- 5 ¼ cups granulated sugar
- 1 (1.75 ounces / 49 grams) package Sure Jell Original Fruit Pectin
Equipment
- Potato Masher
- Mason Jars (7 half-pint jars, or 1 half-pint jar and 6 pint jars)
Instructions
- In a large bowl, use a potato masher to crush the blackberries into small pieces.
- Measure out exactly 3 cups crushed blackberries, then add to a large bowl. (If you have extra blackberries, reserve them for another use.)
- Stir sugar into berries, mixing well. Let the mixture stand for 10 minutes, stirring occasionally.
- After 10 minutes, combine pectin and ¾ cup water in a small pot. Bring mixture to a boil on high heat, stirring constantly. Boil for 1 minute (continuing to stir), then remove from heat.
- Add hot pectin to blackberry mixture, then stir for 3 minutes, or until the sugar is completely dissolved. (This may take longer than 3 minutes.)
- Transfer jam to jars, leaving ½-inch of empty headspace at top. Cover with lids.
- Let jam stand at room temperature for 24 hours, or until set.
- Once jam is set, refrigerate it for up to 3 weeks, or freeze it for up to 1 year. Enjoy!
Notes
Nutrition
