If you're looking for a small batch blackberry jam recipe that requires no pectin, look no further! This recipe yields about two 8-oz jars of berry-licious jam lightly infused with a bit of sage for that fresh-from-the-garden flavor. Spread it on toast, pair it with your favorite cheese and crackers, or serve it with these lemon blueberry scones.
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Nothing beats homemade jam! This no-pectin blackberry jam is inspired by a favorite tea of mine and has an ever-so-slightly herbal finish from the fresh sage.
Because it's a small-batch blackberry jam recipe, it's perfect for smaller households, but can be doubled if you want more. You can always give one jar of jam to a friend and keep the other for yourself! If you decide to do that, make sure you add these adorable vintage labels to the jars first!
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🔖 Ingredients & Substitutions
- Blackberries: About 15 oz of fresh blackberries.
- Sugar: Granulated or cane sugar.
- Lemon: Fresh lemon juice is best here - we'll use the seeds to release a little natural pectin to thicken the jam!
- Orange juice & zest: Or you can use lemon zest and a little extra juice or orange blossom water. The zest also contains pectin.
- Sage: A few fresh sage leaves are all you need!
🍓 How To Make Blackberry Jam
Step 1: Wash and strain blackberries, then add them to a medium saucepan or Dutch oven, along with lemon juice, orange juice, and orange zest. Mix in sugar over medium-high heat until it dissolves.
Step 2: Allow mixture to vigorously boil for 5 minutes, stirring often. Reduce to a simmer and add the sage leaves and a tea strainer or cheesecloth with the seeds of 1 lemon.
Step 3: Remove the sage leaves after 3 minutes unless you want a stronger flavor. Allow the jam to simmer gently for 15-30 minutes or until blackberries begin to break down and the jam starts to thicken. Use a potato masher to help the berries break down, if necessary.
Pro Tip: As the jam thickens, the bubbles will go from small and foamy to larger, glossier bubbles. If the bubbles look thick and lava-like, you're getting close. Jam will thicken even more once it cools and can burn if left to simmer for too long, so pay close attention.
Step 4: Remove from the heat and discard the lemon seeds. You can test the jam's consistency by spooning a few tablespoons onto a saucer and refrigerating for 15 minutes. If it's not thick enough, boil the jam a few more minutes until the desired texture is achieved. Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
Pro Tip: For long-term storage, follow the canning instructions in this boysenberry jam recipe.
🤷🏻♀️ FAQs
No, blackberries don't require added pectin to make jam. They naturally contain some pectin, especially when slightly underripe. That said, blackberry jam tends to be a softer set, so many recipes use a little lemon juice or lemon seeds for added natural pectin. You can also increase the cooking time to help the jam thicken.
Removing blackberry seeds for jam is completely optional and a matter of preference. If you wish to remove them, it's easiest to cook them first, then press the mixture through a fine mesh sieve.
No, jam should be poured into hot jars while still hot. Hot jam flows more easily and fills jars evenly. Keeping it hot is also essential for proper sealing if you plan to can it.
🍽️ Serving Suggestions
This no pectin blackberry jam recipe makes a great addition to a fall charcuterie board or simply with a bit of brie and some rosemary fig crackers.
You can use it to make these PB&J protein overnight oats or spread a little on some pfannkuchen (German pancakes), biscuits, scones, mulberry muffins, and more.
It's also great in desserts like these cheesecake phyllo cups or berry cheesecake ice cream.
👩🏻🍳 Pro Tips
- If you have some extra time, you can macerate the blackberries by letting them sit with the sugar for 20-30 minutes before following this blackberry jam recipe. This draws out juice, helps the sugar dissolve faster, and deepens the flavor.
- Sage is delicate and can turn overpowering or disappear entirely if not handled properly. Overcooking sage can make it taste medicinal, while adding it too early can cause the flavor to fade during long cooking.
- If the sage is too strong, simmering it a bit longer should help mellow the flavor.
- Once it starts to thicken, stay close and stir frequently to prevent scorching.
- When stored in a clean, airtight jar, this blackberry jam recipe will keep in the fridge for at least 2-3 weeks. If properly canned in a water bath, it can be stored at room temperature in the pantry for up to a year.
- If your jam ends up thicker than you'd like, there's an easy fix. Gently reheat it, if necessary, then stir in 1-2 tablespoons of water at a time until it reaches the desired consistency.
🍓 More Jam Recipes You'll Love
If you love this blackberry jam recipe, check out these other delicious jam recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Wash and strain blackberries, then add them to a medium saucepan or Dutch oven, along with lemon juice, orange juice, and orange zest. Mix in sugar over medium-high heat until it dissolves.
- Allow mixture to vigorously boil for 5 minutes, stirring often. Reduce to a simmer and add the sage leaves and a tea strainer or cheesecloth with the seeds of 1 lemon.
- Remove the sage leaves after 3 minutes unless you want a stronger flavor. Allow the jam to simmer gently for 15-30 minutes or until blackberries begin to break down and jam starts to thicken. Use a potato masher to help the berries break down, if necessary.
- Remove from the heat and discard the lemon seeds. You can test the jam's consistency by spooning a few tablespoons onto a saucer and refrigerating for 15 minutes. If it's not thick enough, boil the jam a few more minutes until the desired texture is achieved. Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
Nutrition
Notes
- As the jam thickens, the bubbles will go from small and foamy to larger, glossier bubbles. If the bubbles look thick and lava-like, you're getting close. Jam will thicken even more once it cools and can burn if left to simmer for too long, so pay close attention.
- For long-term storage, follow the canning instructions in this boysenberry jam recipe.
- If you have some extra time, you can macerate the blackberries by letting them sit with the sugar for 20-30 minutes before following this blackberry jam recipe. This draws out juice, helps the sugar dissolve faster, and deepens the flavor.
- Sage is delicate and can turn overpowering or disappear entirely if not handled properly. Overcooking sage can make it taste medicinal, while adding it too early can cause the flavor to fade during long cooking.
- If the sage is too strong, simmering it a bit longer should help mellow the flavor.
- Once it starts to thicken, stay close and stir frequently to prevent scorching.
- When stored in a clean, airtight jar, this blackberry jam recipe will keep in the fridge for at least 2-3 weeks. If properly canned in a water bath, it can be stored at room temperature in the pantry for up to a year.
- If your jam ends up thicker than you'd like, there's an easy fix. Gently reheat it, if necessary, then stir in 1-2 tablespoons of water at a time until it reaches the desired consistency.
Hilda Sterner says
We hope you give this blackberry jam recipe a try soon and let us know what you think!