It takes just five simple ingredients to make this fresh Blackberry Freezer Jam. After your first taste you’ll be spreading it on everything.
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 blackberry freezer jam, you’ll never go back to cooked.
What makes freezer jam so good?
So why is freezer jam so amazing?
First, freezer jam has amazing flavor. 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- and it’s not always for the better. I notice it most with strawberries.
Second, you don’t have to know a thing about canning methods when you’re making freezer jam. This is not a recipe where you will be storing in on your pantry shelf for months to come.
Third, no special equipment is 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, a potato masher, and a freezer. I’m pretty sure you’ve got all of these but if you don’t then they are very affordable to buy.
Fourth, freezer jam is 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.
Can you store freezer jam in the refrigerator?
Yes! Freezer jam will last three weeks when stored in the refrigerator, and it’s good for 6 months in the freezer.
I’ve tried many flavors of jam but my current favorite is this Blackberry Freezer Jam. Of course, you need to start with prime berries that are sweet and not tart. I like to spread this jam on English muffins, toast and peanut butter sandwiches. You’ll want to eat it on everything! Enjoy!
Here are a few more recipes freezer jam and bread recipes you might like to try:
- Peach Freezer Jam
- Flaky Buttermilk Biscuits
- Easy Blueberry Freezer Jam
- English Muffin Bread
- Rich Egg & Butter Bread
Blackberry Freezer Jam
- 3¼ cups mashed blackberries
- 2 tablespoons 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
- 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.
- Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7 to 10 minutes.
- 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.
- Pour the jam into clean plastic containers or glass jars and place in the fridge and/or freezer.
- Jam lasts about 3 weeks in the fridge and up to 6 months in the freezer.
Ok so say I want to always store in freeze AND use on occasion….what method is best to thaw for occasional use?
I guess I’d store in smaller containers and just take out to defrost when you want to use it!
About how many small jars will this recipe produce? Wondering if I need to double or triple it. Thanks!
It should make about 8 cups, so you can figure according to how large your jars are 🙂
Can you make this jam with strawberries? Also can Splenda be used in place of the 4 cups of sugar?
I have not tried this jam with strawberries, but I would assume it would work. And I have never used a sugar substitute either, so not sure!
Can I use frozen berries. Thanks
You can try!
I bet you can vacuum seal this and keep it frozen a long time.
I bet you’re right!
What can I substitute for the corn syrup? I am allergic to corn.
I’m not sure– try Googling substitutions, perhaps?
Made this recipe yesterday and it turned out so well I’m planning another batch! I did remove the seeds as personal preference.
On the second batch – can I process these in a water bath at the end so they will last up to a year on the shelf?
I’m not so familiar with traditional canning techniques, so I’m not sure. I would think so, though.
I’d love to try this recipe. Could you share how you removed the seeds? Thank you.
Can you strain the seeds out?
I just made your BlackBerry jam recipe. On the back of the sure jel pectin box it said to leave on counter for 24 hours to set….on your recipe you said to put in freezer or fridge after putting jam in the jars….
Would leaving them on counter for 24 hours make a difference for thickening….I would like it a little more thick.
I’m not sure!
Can I use honey as a replacement to the sweeteners you have listed? Thank you.
I haven’t tried honey, so I’m not sure.
I followed the directions to a “t” when I filled the jars I put lids on and put in fridge. They have firmed up some but will they firm up more overnight?
They should- how did they turn out?
Loved this easy recipe..turned out perfect…
Could you use blueberries in this same recipe ?
I haven’t tried that, but I would assume so!
Yes, please! I love blackberries and I love freezer jam. I even have some frozen berries from the summer that I can use. Can’t wait to make this and enjoy it on my favorites biscuits.
Homemade jam is the best! Love his blackberry version, so good on my English muffin in the morning.
THE BLACKBERRY JAM IS AMAZING AND SO EASY TO MAKE.
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?
You want 3 and one half cups of mashed berries… so you’ll need more to mash.
Just finished making this jam after straining some seeds out. Looks good but looking at the reviews you said you need 3 1/2 cups mashed blackberries & your recipe says 3 1/4 cups! I used 3 1/4 cups so I hope it works out okay!
Sure Jell Pectin, what is this exactly. I’m in Australia
I’m not sure what the equivalent would be in Australia. Try Google, maybe?
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
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.
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!
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!
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.
You can cut down on the amount of sugar you add to the recipe, if you’d like!
Wondering if I can use thawed berries I froze from this years picking?
I think that will probably work!
How many oz/g/ tbsps are in the box of pectin? I’m using a different brand in Canada.
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!
Strawberry freezer jam is one of my favorite things to make each spring. I’ve never thought to do blackberry!!! This sounds amazing!!
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!