I first shared this Blackberry Freezer Jam recipe on Recipe Girl where I am a contributor. Bottle up those gorgeous dark summer berries in this simple 5-Ingredient Blackberry Freezer Jam. Spread it over everything from toast to cake!
GUYS!!!! I move in 3 days! And my house isn’t even halfway packed. If you thought packing up the kitchen was bad, imagine a food blogger packing. Ugh. And I’m moving from a small kitchen to an even smaller one. But it’s all good. We’re heading to New York for a year and it’s going to be an awesome adventure. One of the first things on my to-do list when we move in is to make a batch of this 5-Ingredient Blackberry Freezer Jam to have on hand.
Guys, freezer jam is AMAZING! I mean, have you tried my Raspberry Peach Freezer Jam yet? We love this stuff and eat it almost daily.
What makes freezer jam so amazing?
- 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, the taste of them changes. I notice it most with strawberries.
- 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.
- 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.
- 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/runnier than cooked jam.
What are you going to spread this amazing 5-Ingredient Blackberry Freezer Jam on?
5-Ingredient Blackberry Freezer Jam
- 3¼ cups mashed blackberries
- ¼ cup fresh lemon juice
- 1 box Sure Jell Pectin
- 1 cup light corn syrup
- 4½ cups granulated sugar
- Mix blackberries and lemon juice together in a large pot 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 7-10 minutes.
- After the 30 minutes, mix 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 (when jam reaches 100 degrees F or you can just rub it between your fingers to make sure you don't feel any grains). If cooked longer it will be really runny.
- Pour 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.
Here are a few more recipes for you to enjoy more freezer jam with: