Blackberry Freezer Jam

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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 with a spoon in it, white and blue towel underneath, and fresh blackberries scattered around too

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.

spooning out Blackberry Freezer Jam out of a jar. English muffins with jam in the background. Fresh blackberries displayed too

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.

Blackberry Freezer Jam spread on English muffins on a white plate with fresh blackberries

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!

pinterest collage image for blackberry freezer jam

Here are a few more recipes freezer jam and bread recipes you might like to try:

jar of blackberry freezer jam with a spoon in it. white napkin with blue plaid underneath. fresh blackberries scattered around
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5 from 3 votes

Blackberry Freezer Jam

Easy jam recipe to whip up when you have some fresh blackberries!
Prep Time 40 minutes
Cook Time 5 minutes
Servings 64 servings (8 cups)
Calories 70kcal
Course Condiments
Cuisine American
Keyword blackberry freezer jam, freezer jam


  • 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.


Serving: 1g | Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 16mg | Fiber: 1g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
More Recipes Using Blackberries...
Melanie Dueck

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  • Coleen hawkins wrote:

    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.

    • Lori Lange wrote:

      I’m not sure!

  • Patricia Baltic wrote:

    Can I use honey as a replacement to the sweeteners you have listed? Thank you.

    • Lori Lange wrote:

      I haven’t tried honey, so I’m not sure.

  • Nikhol wrote:

    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?

    • Lori Lange wrote:

      They should- how did they turn out?

  • Gail Eliza wrote:

    Loved this easy recipe..turned out perfect…
    Could you use blueberries in this same recipe ?

    • Lori Lange wrote:

      I haven’t tried that, but I would assume so!

  • Krissy Allori wrote:

    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.

  • Erin wrote:

    Homemade jam is the best! Love his blackberry version, so good on my English muffin in the morning.

  • LAURA REESE wrote:


  • 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!