Blackberry Freezer Jam

It takes just five simple ingredients to make this fresh Blackberry Freezer Jam. After your first taste you’ll be spreading it on everything.

Jar of Blackberry Freezer Jam

I am one lucky girl. My mother made everything from scratch when I was a kid. As grateful as I was to always have food… great food, I didn’t fully realize how good I had it until I went to college and ran out of my mom’s homemade jam. I decided to grab a jar off the shelf at the store, used it once, and never touched it again. It just didn’t compare to the scrumptious taste of mom’s freezer jam. Once you try freezer jam, you’ll never go back to cooked.

spooning out Blackberry Freezer Jam

So why is freezer jam so amazing? I’m glad you asked! I’ll tell ya!

First, the amazing taste. Freezer jam is not cooked so the integrity of the flavor of the berry stays intact and true to how a fresh berry tastes. When berries are cooked, their taste changes. I notice it most with strawberries.

Second, you don’t have to know a thing about canning methods. Or in other words, you don’t have to worry about anyone you love dying of botulism from your jam.

Third, no special equipment needed! I hate having my cupboards filled with things I use just once a year. For this recipe, all you need are containers- plastic or jars, a pot, potato masher, and a freezer. I’m pretty sure you’ve got all of these but if you don’t they are very affordable. 

By the way, you can also store this in the refrigerator, if preferred. The jam will last three weeks when stored in the refrigerator and it’s good for 6 months in the freezer.

Blackberry Freezer Jam on English muffins

Fourth, it’s more spreadable. Sometimes cooked jam or jelly is as thick as jello and so awkward to spread on bread. Freezer jam is thinner/more runny than cooked jam, and it’s only heated on the stove briefly to dissolve the sugar.

I’ve tried many flavors of jam but my current favorite is this Blackberry Freezer Jam. You, of course, first need to start with prime berries that are sweet, not tart. I like to spread it on English muffins, toast, peanut butter sandwiches… I want to eat it on everything! In fact, I always lick the spoon. No wasting this liquid (semi-liquid?) gold! Enjoy!

Here are a few more recipes freezer jam and bread recipes to enjoy:

Blackberry Freezer Jam

Easy jam recipe to whip up when you have some fresh blackberries!

Course Condiments
Cuisine American
Keyword blackberry freezer jam, freezer jam
Prep Time 40 minutes
Cook Time 5 minutes
Servings 64 servings (8 cups)
Calories 70 kcal


  • 3 1/4 cups mashed blackberries
  • 1/4 cup freshly squeezed lemon juice
  • One 1.75-ounce box Sure Gel pectin (the yellow box)
  • 1 cup light corn syrup
  • 4 cups granulated white sugar


  1. In a large pot (off the stove), mix the blackberries and lemon juice together, and sift in the pectin a little at a time while stirring.

  2. Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7 to 10 minutes.

  3. After the 30 minutes, stir in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (it should be good to go when the jam reaches 100 degrees F or you can just rub it between your fingers to make sure you don't feel any grains). If it is cooked longer it will be quite runny.

  4. Pour the jam into clean plastic containers or glass jars and place in the fridge and/or freezer.

Recipe Notes

  • Jam lasts about 3 weeks in the fridge and up to 6 months in the freezer.
Nutrition Facts
Blackberry Freezer Jam
Amount Per Serving (1 g)
Calories 70 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 16mg0%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Vitamin A 19IU0%
Vitamin C 2mg2%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
More Recipes Using Blackberries...
Melanie Dueck

Meet The Author: Melanie Dueck

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  • Cristy Willman wrote:

    When I measure out 3 & 1/2 cups of berries, then mash them, it only measures to 2 cups. Do I leave it at 2 cups or do I want the mashed to measure to 3 & 1/2 cups?

    • Lori Lange wrote:

      You want 3 and one half cups of mashed berries… so you’ll need more to mash.

  • Karen Mitchell wrote:

    Sure Jell Pectin, what is this exactly. I’m in Australia

    • Lori Lange wrote:

      I’m not sure what the equivalent would be in Australia. Try Google, maybe?

  • Sheila wrote:

    I was wondering after you freeze it do you store it in the fridge To thaw ?
    If so how many days is it still good in the fridge after it’s thawed ? Can you give it as a gift right away after making it? I haven’t made jam in a long time, I also wanted to make cookie thumb prints will this type of jam work? Just asking

    • Lori Lange wrote:

      Once you remove it from the freezer and refrigerate it, plan on 3 weeks being good in the fridge. It’s not a terribly thick jam, so I’m not sure about thumbprints– you’d just have to make it and see if it will work for you.

  • Sarah wrote:

    I love this recipe! I’ve made it a few times already, but wondering if it would be ok to mail a jar to someone or if it needs to be refrigerated immediately? Thanks so much for posting!

    • Lori Lange wrote:

      Hi Sarah, I guess that depends how long it will be in the mail. It’s meant to be refrigerated for freshness. So I guess that’s totally up to you whether or not you want to try it!

  • Daral wrote:

      This looks and sounds amazing but do these berries (that are delicious and sweet as is) really need almost 6 cups of really bad sweeteners?? (1 cup corn syrup 4 1/2 cups white sugar!!!) that’s almost double the amount of berries in sugar!
        Thats enough to sweeten 6 gallons of Kool-Aid! And that’s for just 3 cups of berries something already sweet and delicious. Kool-Aid is bitter and terrible on its own and it just needs 1 cup for a gallon.
      Surely they would be just as delicious with half that much don’t you think? Anybody make this with less sugar or maybe substitute stevia?
       I’m certain this is delicious and no disrespect but holy mackral that’s a lot of sugar. 

    • Lori Lange wrote:

      You can cut down on the amount of sugar you add to the recipe, if you’d like!

  • Sulinda wrote:

    Wondering if I can use thawed berries I froze from this years picking?

    • Lori Lange wrote:

      I think that will probably work!

  • Joe wrote:

    How many oz/g/ tbsps are in the box of pectin? I’m using a different brand in Canada. 

  • Katherine wrote:

    My mom and grandma made a lot from scratch too. We had homemade jams and jellies everywhere during the summer time. Wow, I missed it after I grew up and moved out. I need to try this!

  • Lindsay | With Salt and Pepper wrote:

    Strawberry freezer jam is one of my favorite things to make each spring. I’ve never thought to do blackberry!!! This sounds amazing!!

  • Julia Mueller wrote:

    This is gorgeous! My family went blackberry picking every year when I was a kid, and my mom would always make a ton of jars of blackberry jam to giveaway to all of our extended family. Thanks for bringing back the fond memories! I’ll have to make this at home asap!