Name: Blackberry Freezer Jam
Prep time: 15 min
Total time: 24 h 15 min
Cuisine: American
Ingredients: 2 cups fresh blackberries; 4 cups granulated sugar; 1 (1.59 oz) package instant fruit pectin (such as Sure-Jell for freezer jam); ¾ cup water

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Blackberry Freezer Jam is one of the easiest ways I preserve the fresh, bold flavors of summer berries without needing any special canning equipment. This no-cook jam bursts with fruity sweetness and has a bright, vibrant color and texture that feels just-picked. It’s perfect for slathering on toast, mixing into yogurt, or even topping desserts.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple, doesn’t require cooking, and locks in that pure blackberry flavor. Since it’s stored in the freezer, I don’t need to worry about the more complicated steps of traditional canning. I also like that the texture stays fresh and spreadable, perfect for last-minute breakfast spreads or a quick flavor boost in baking. Plus, I can make it in small or large batches depending on how many berries I’ve got on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh blackberries
Granulated sugar
Instant fruit pectin (like Sure-Jell for freezer jam)
Water

Directions

I start by rinsing the blackberries and gently patting them dry.
Then, I mash the berries using a potato masher until I reach my desired consistency. I like to keep some texture rather than turning it into a puree.
In a separate bowl, I mix the sugar and instant pectin thoroughly.
I stir the mashed blackberries into the sugar-pectin mixture and continue mixing until everything is well blended and the sugar is mostly dissolved.
Next, I let the jam sit for about 30 minutes, stirring occasionally.
Once it’s ready, I ladle the jam into clean, freezer-safe containers, leaving about ½ inch of space at the top for expansion.
I seal the containers and let them sit at room temperature for 24 hours to set.
After that, I pop the containers into the freezer.

Servings and timing

This recipe makes about 5 cups of jam, depending on how juicy the berries are. It takes only about 15 minutes to prepare, with an additional 24 hours of setting time at room temperature before freezing. Once frozen, the jam can last up to 12 months.

Variations

I sometimes add a splash of lemon juice to brighten the flavor even more. For a fun twist, I mix in raspberries or blueberries with the blackberries. If I want a smoother texture, I run the berries through a food processor before mixing. For less sweetness, I use a low-sugar pectin and reduce the sugar as recommended on the package instructions.

Storage/Reheating

I store my freezer jam in airtight containers in the freezer for up to 12 months. Once opened, I keep a container in the refrigerator and use it within 3 weeks. There’s no need to reheat the jam—just thaw it in the fridge overnight when I’m ready to use it again.

FAQs

How long does freezer jam last in the freezer?

It can last up to 12 months in the freezer without losing quality, as long as it’s stored in an airtight container.

Can I use frozen blackberries?

Yes, I let them thaw first and drain any excess liquid before mashing them. It works just as well as fresh.

Do I need to sterilize the containers?

No need for full sterilization like with traditional canning, but I always make sure they’re clean and dry before using.

Why is my freezer jam runny?

It might be due to under-mixing or using the wrong type of pectin. I make sure to use instant or freezer jam pectin and stir until everything is fully combined.

Can I reduce the sugar?

I can, but I use a low-sugar or no-sugar pectin to make sure the jam sets properly. Regular pectin won’t work with less sugar.

Conclusion

Blackberry Freezer Jam is one of my favorite ways to preserve summer’s sweetness with very little effort. I love how the jam keeps its fresh berry flavor and beautiful color, all without needing any fancy equipment. Whether I’m spreading it on toast or stirring it into oatmeal, it always brings a taste of summer to my table.