This simple blackberry freezer jam is ideal for blackberry season. With just a few ingredients and minimal cooking, it preserves the bright, fresh flavor of ripe berries.
This Easy Freezer Jam Recipe Might Surprise You
Summer is the perfect time to make blackberry jam, and freezer jam is one of the quickest, most forgiving styles to prepare.
- EASE. Only 4–5 ingredients and about 30 minutes of hands-on time. If you can mash, stir, and scoop, you can make this jam—no canning equipment required.
- FLAVORS. Minimal cooking means the fruit flavor shines—sweet, tangy, ripe blackberries in every spoonful.
- TOP TIPS. Measure precisely and use a timer—this recipe is simple but exact measurements matter for proper set.
Happy making! xo, Emily
Gather Your Ingredients
These are the simple items you’ll need for this blackberry freezer jam:
- Blackberries. Use fresh or thawed frozen blackberries. Quality matters—use ripe, flavorful berries. You’ll need about 8 cups of fresh berries to yield 4 cups mashed.
- Granulated Sugar. Sugar provides flavor and is essential for the jam’s consistency. Do not reduce the sugar or the jam may not set.
- Low-Sugar Pectin. Use a pectin formulated for less or no sugar (the pink Sure Jell box). This recipe requires that type of pectin to set correctly.
- Water. 1 cup to dissolve sugar and pectin.
- Optional: 1 tablespoon fresh lemon or lime juice to brighten flat-tasting berries.
- Jars & Lids. Very clean, tight-fitting containers. This recipe yields about 6 cups of jam; use freezer-safe glass or plastic containers as desired.
USE EXACT AMOUNTS! Freezer jam requires precise measurements. Measure crushed fruit, sugar, and water accurately so the jam sets correctly.
How To Make Blackberry Freezer Jam, Step By Step
The full recipe with exact amounts and the recipe card is below.
- Prep your station. Have clean jars and lids, a funnel, a ladle or measuring cup, and all ingredients ready. Timing matters once you start.
- Use the right pectin. This recipe only works with low-sugar pectin designed for less or no sugar recipes.
- Mash, strain, and measure the blackberries. Crush the berries with a potato masher or fork. If you want less seeds, press about one-third through a fine-mesh sieve. Measure exactly 4 cups mashed fruit.
- Boil the pectin mixture. In a large saucepan combine the sugar, low-sugar pectin, and water. Stir over medium-high heat until the mixture reaches a full boil with bubbles across the surface. Boil 1 minute (use a timer), then remove from heat.
- Stir in the mashed blackberries. Add the crushed berries and optional lemon juice, then stir thoroughly for one full minute to combine evenly so the jam will set consistently.
- Scoop into jars and seal. Quickly transfer the jam into clean jars, leaving 1/2 inch headspace. Wipe rims and seal with lids.
- Let set, then chill or freeze. Let jars sit undisturbed at room temperature for 24 hours. After setting, store in the freezer for up to 1 year or refrigerate for up to 3 weeks. Thaw frozen jam in the fridge before using; use within 3 weeks after opening.
Yummy Ways To Use This Jam
Blackberry jam is versatile—here are some favorite uses:
- Bread, biscuits, scones & toast. Classic and delicious—blackberry jam on buttered toast is a must-try.
- Sandwiches. Swap in blackberry jam for a fruity PB&J or add it to a grilled cheese or panini for contrast.
- Cheese & crackers. Pair with sharp cheddar or soft cheeses for a simple, elegant snack.
- Appetizers. Use with baked brie, crostini, whipped feta, or puff pastry bites for sweet-savory bites.
- Savory dishes. Incorporate into glazes, BBQ sauces, or vinaigrettes for a fruity boost.
- Ice cream. Spoon over vanilla, lemon, or mixed berry ice cream for a bright finish.
FAQ + Tricks For The Best Blackberry Freezer Jam
Can I use sugar substitutes? Most sugar alternatives require special pectins or techniques. They are not recommended for this recipe.
Right pectin matters. Use low-sugar pectin formulated for less or no sugar recipes. Traditional pectin will not work and the jam will fail to set.
Seedless jam? Yes—plan for more berries (about 10–12 cups fresh) to reach 4 cups mashed after straining.
Storage life. Freeze up to 1 year; refrigerate after opening and use within 2–3 weeks.
More Yummy Jams & Spreads To Try
Raspberry Freezer Jam
Peach Freezer Jam
Easy Strawberry Freezer Jam
Easy Homemade Lemon Curd
🌟 Did You Make This Recipe?
Tell me about it! Leave a rating and let me know how your jam turned out.
Blackberry Freezer Jam (Low Sugar Recipe!)
Ingredients
- 4 cups Mashed Blackberries from about 8 cups fresh or thawed frozen blackberries
- 3 cups Granulated Sugar (600 grams)
- 1 (1.75 oz.) Package Sure Jell fruit pectin for less or no sugar needed recipes (PINK box)
- 1 cup Water
- 1 Tablespoon Fresh Lemon or Lime Juice (optional)
Instructions
-
Prep Your Station. Have very clean jars and lids, a funnel, ladle or measuring cup, and all ingredients ready. The recipe moves quickly once started.
-
Use the right pectin. This recipe requires low-sugar pectin formulated for less or no sugar.
-
Mash, strain & measure the blackberries. Crush berries with a potato masher (or fork). If you prefer less seeds, press about one-third through a fine-mesh sieve. Measure exactly 4 cups mashed fruit.
-
Boil the pectin mixture. In a large saucepan, combine sugar, low-sugar pectin, and water. Stir over medium-high heat until a full rolling boil forms. Boil 1 minute, then remove from heat.
-
Stir in the mashed blackberries. Add berries and optional lemon juice, stirring vigorously for 1 full minute to combine thoroughly.
-
Scoop into jars & set. Quickly fill jars, leaving 1/2 inch headspace. Wipe rims and seal with lids.
-
Let set 24 hours, then chill or freeze. Let jars sit undisturbed at room temperature for 24 hours. After that, freeze up to 1 year or refrigerate for up to 3 weeks. Thaw frozen jam in the refrigerator before using; consume within 3 weeks after opening.
Notes
- Use pectin for less or no sugar. Regular (high-sugar) pectin will not work with this formula.
- Seedless jam: To make seedless jam, plan to use more berries (about 10–12 cups fresh) to yield 4 cups mashed after straining.
Video
Find the recipe:
sweetsandthankyou.com/blackberry-freezer-jam/