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
5-Ingredient Blackberry Freezer Jam
Ingredients
- 3 1/4 cups mashed blackberries
- 1/4 cup fresh lemon juice
- 1 box Sure Jell Pectin
- 1 cup light corn syrup
- 4 1/2 cups granulated sugar
Instructions
- 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:
Yum! I need to try and make this over the summer! It looks SO yummy!
Paige
http://thehappyflammily.com
Thank you Paige! You won’t regret it. 🙂
Tried to E-Mail you, but it wouldn’t work. I am originally from Georgia, but lived 24 years in Omaha (ex was in the Army, went to Nam, had 2 children, then after 24 years divorced). I’ve been back in Georgia now for 21 years … grew up on Blackberries (didn’t find many in Nebraska …. or my beloved pecans!!). Love this simple recipe for Blackberry Jam … will be making it a lot after my organic Blackberries start coming in in my Organic Garden & Orchard my hubby & I finally got done this year!! Had to pay for & use our Greenhouse last summer!!
Just wondering if you are in Omaha … and you husband attending Creighton … or UNO/UNL for his medical education? I had a wonderful Mormon friend, Linda Johnson, whom, as later in life Mothers went back to finish our degrees. She taught me about Ancestry searching. I think her son’s name was Matt, can’t remember the daughter’s name, but she & hubby lived in Las Vegas … and last count had 5 children in a row (literally one a year!!). I lost touch with Linda, but have been trying to find her for many years now. Would you happen to know her? She would be in her late 60s or early 70s by now. I will send you a friend request on Facebook, so look for it (hope you accept friends), OK? Then I can send you a private message, or you will have my E-Mail here, so please write to me. (I don’t check it too often, but will try to remember). Hoping you know Linda & can get a message to her from me. Also, of course, wanting to know if you are from Omaha or another NE city … how long you have lived there … etc. My son still lives in Omaha & owns Legend Comics on Leavenworth, my daughter & family live in Kansas City.
Hey Pat! We just moved away from Omaha last weekend but my husband was attending Creighton Medical School. That’s great you lived there for so many years! We loved our time in Omaha and were sad to leave. I don’t recall anyone I know by the name of Linda Johnson. I’m from St. Louis and my husband and I were only in Omaha 4 years for school so our paths probably didn’t cross. I hope you’re able to find a way to reconnect with her. And how cool that you have your own organic garden & orchard. Your jam is going to taste amazing using fresh picked berries!
What can be used instead of corn syrup?
Hey Tina! I haven’t tried using anything else. It tastes great as is and if you break it down it’s not much corn syrup per serving. So unless you’re allergic, make as is for best results. 🙂
Hello I notice on the raspberry/peach jam recipe that you noted how many boxes of berries to use. What is your guess on blackberries to make this, please? Thanks! They all look great! The freezer jams I mean.
Thank you! You’ll need about 5-6 6-ounce containers.
Hey there 🙂
I’m a bit confused why you say the jam isn’t cooked (so it maintains the fresh flavors) when in the instructions you do cook it? I was searching for a no cook recipe. Thanks
can I add more mashed blackberries after I made it. I dont think I added enough and it just taste like corn syrup and surgar.