Easy Seedless Blackberry Jam Recipe and Summer Gardening
An easy homemade blackberry jam made with homegrown blackberries and sugar. A simple recipe that will make you wonder that why haven’t you tried it sooner.
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Summer Gardening
Talk about the bounties of summer! Talk about this easy seedless blackberry jam recipe being a child of one such bountiful harvest. Think about hot, muggy days, when you do not want to step outside the home. But you do, because the garden needs tending to and the bounties await. I love to grow a garden which, for us Kansans, is a short-lived pleasure. It does bring me great joy though. A dear friend once said that working in the garden is like therapy, and I cannot agree more. I would rather spend my time and money in my garden.
For the past few years we have been growing tons of tomatoes in our garden and making recipes like this sweet and savory tomato jam, this chutney (made with tomatoes, ginger and dates)and various salads (recipes here and here). There are cucumbers, green chilies, eggplants, squash, zucchini, okra and tons of herbs and recipes to go with almost each one of them. One of aspirations for our garden is to eventually develop it into an edible landscape. Which, given our coordinates, can be a little challenging. But what is life without some challenges in it. So, we shall see.
Blackberries
I have learnt, from neighbors and friends, who are gardening enthusiasts, that certain kinds of berries grow very well here. I tried planting blueberries thrice with no luck. Soon, I learnt that blackberries are the way to go and if the plants are happy in your garden they produce like crazy. There are few friends at work that I often talk to and seek advice from regrading gardening. They have lived here for much longer and know things from experience that no planting guide or handbook can teach. One of them brought us blackberries from his garden along with potatoes, zucchinis and squash. I have been thinking of making jam filled granola bars for a long time and those gorgeous blackberries made be think that may be this was a sign.
So as a first step to make those jam bars, I set up to make the jam first. One thing that no one in our family is particularly fond of is the blackberry seeds. You see blackberry seeds can be rather big sometimes and difficult to chew. So I thought of making this seedless blackberry jam. Just one additional step to a perfect smooth jam.
The recipe of this easy seedless blackberry jam is simple, ingredients minimal and results awesome. You can use it as a jam or even as a sauce depending on the consistency that you boil the jam to. Since there is no pectin used in this recipe, the jam is rather of thicker, flowy consistency. So if you are a purist, call it a sauce and drizzle it over ice cream. I am calling it jam and drizzling over ice cream, spreading on toast, eating with cheese and crackers and making jam granola bars with it. I win!….lol. Just kidding, I love the purists…😊
Recipe Run Down
To make this easy seedless blackberry jam, you first blend
Here is your handy dandy printable:
Easy Seedless Blackberry Jam
An easy homemade seedless blackberry jam made with homegrown blackberries and sugar. A simple recipe that makes perfect jam in less than 30 minutes.
Ingredients
- 6 cups blackberries
- 2 cups sugar
- 1 teaspoon lime juice optional
- 1/2 teaspoon cinnamon powder optional
- 1/4 teaspoon all spice powder optional
Instructions
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Blend/puree the blackberries in a blender and strain them using a steel sieve. You should have about 4 cups of strained seedless blackberry puree.
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Set a heavy bottomed sauce pan on medium high heat with 4 cups of seedless fruit puree and 2 cups of sugar in it.
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Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Lower the heat and stir every few minutes to prevent scorching.
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Cook for 20 minutes, add the spices and lime juice and check the consistency. If you have a thermometer, the jam temperature should be close to 220 degrees F. Stir well and then turn off the heat.
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Let cool and store in clean, air-tight glass jars in the refrigerator.
Recipe Notes
The jam will thicken slightly as it cools.
If you want to thicken the jam further, add a slurry made with 2 tbsp corn starch and 2 tbsp liquid from the sauce pan. Add the slurry at 20 minute mark, stir in and continue cooking for 3-5 minutes or until the jam has thickened
The spices are optional. You can also increase the amount of cinnamon and all spice to your liking.
The jam keeps well in the refrigerator. I have had some for over two months now.
Next up are the jam bars! Until then, try this recipe and enjoy it on toast, ice cream, with crackers and cream cheese or straight up! And always, if you make this recipe, please let me know, share a picture or tag us on social media – Facebook, Instagram, Twitter, Pinterest etc. etc.
Love – Vaishali.
Tools Used:
Renee
September 13, 2019 at 12:21 pmWe have a lot of berries from her garden and I never thought to make jam. I can’t wait to try
Jazzy's Mama
September 13, 2019 at 9:24 pmI would love to have a garden.. This jam looks absolutely delicious, and now I am hungry for a piece of toast with jam!
Stace Edoha
September 13, 2019 at 10:51 pmI just moved and have tons of wild blackberries growing all over the property. So happy to find this recipe!
Frankie
September 14, 2019 at 3:50 amOMG I love this! My grandma used to make the best homemade jams and this totally reminds me of hers. Neeeeed to make this.
Chloé Arnold
September 14, 2019 at 12:14 pmahh we have a blackberry bush on our property but I’ve never done anything with them. Definitely using this recipe next year!
Jasmine M
September 14, 2019 at 8:19 pmI love the idea of using fresh home-grown fruits and veggies in recipes! Thanks for sharing!
Elizabeth O
September 14, 2019 at 8:31 pmI really would love to try this one. My sons will love this.
Vaishali
September 16, 2019 at 11:31 amThanks, Elizabeth!
Kimmy Mason
September 14, 2019 at 10:20 pmLooks so good! I’ve started growing raspberries the last few years, and I just may have to try this.
Vaishali
September 16, 2019 at 11:31 amThanks, Kimmy. Should work for raspberries as well..:)
Serena Rogers
September 15, 2019 at 10:35 amHomemad is always best! This jam looks yummy! Thanks for sharing!
Cyndi Buchanan
September 15, 2019 at 12:27 pmThis sounds so delicious! I love picking blackberries. I’ll have to save this for when blackberries are in season again.
Josi
September 16, 2019 at 10:05 amI need to do the straining step when making this!! What a great idea and a great use for when we have a surplus of berries!!
Vaishali
September 16, 2019 at 10:27 amThanks Josi! Yes the straining does make the jam much smoother.
Heather
September 16, 2019 at 10:57 amMy kids LOVE jam… my grandma never strained her jam, just left the seeds there and I hated to eat it and get all the seeds stuck in my teeth. I’ll have to give your recipe a try 🙂
Vaishali
September 16, 2019 at 11:03 amThanks Heather! That’s my husband’s complaint with the seeds as well..:)!!
Nicole Johnston
September 16, 2019 at 12:34 pmI recently started to love blackberries more. I never ate them too much because of the seeds but now I don’t mind them. I love jam as well and definitely want to try this out!
Rupal Srivastava
September 16, 2019 at 1:00 pmLove this recipe. Will try this at home.
Sarah M
September 17, 2019 at 10:12 amI have never thought to make jam at home. It’s good to know that making jam at home is easy.
Adventures with Shelby
September 17, 2019 at 8:34 pmThis jam looks so delicious
Devyani
September 17, 2019 at 11:10 pmYum yum ! Looks delish !
Jill Epstein
October 1, 2020 at 11:28 amCan you freeze this recipe?
Vaishali
October 1, 2020 at 12:09 pmHi Jill, Thank you for your message. I have not tried freezing the jam. That being said, I have some in my refrigerator from last year that is doing just fine. Hope you enjoy the recipe! – Vaishali.
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Kevin Foodie
April 25, 2022 at 8:08 amLove a good homemade jam. This blackberry preserve looks delicious. Can’t remember having this type jam but would love to try it. Great tip on making a slurry using cornstarch.
Vaishali
April 27, 2022 at 9:07 amThanks, Kevin. Homemade goodies are the best!
Patrick
April 25, 2022 at 8:27 amWe love making jams and jellies. We also love blackberries! …and blackberry jam? Well, that’s hands down a household favorite! We’ll have to try your recipe! Thank you for sharing!!
Vaishali
April 27, 2022 at 9:10 amThanks Patrick. They grow like crazy…I had no idea when I first planted them…lol
Phaneth
July 22, 2022 at 7:47 amI tried this recipe last night and it came out great. Here was my mods: Instead of lime juice I used about 1 tsp lemon juice since I had that. I added a dash of cinnamon. I did do the 2 TB of corn starch slurry at the 20 min mark, but I ended up cooking it a bit longer to get to the temperature point, I got to about 216 degrees and turned off the heat to cool. The texture was perfect, the jelly/jam was sweet with a tartness (not sure if that was from our berries or the lemon juice). Great recipe!
Jodi
April 25, 2022 at 9:56 amI’m loving this!! I can’t stand the seeds in blackberries (they feel so big LOL) so this jam is a perfect way for me to still enjoy their flavour without all the crunchy huge seeds 😛
Vaishali
April 27, 2022 at 9:13 amYes!!! me too…those darn seeds! I hope you give this a try!
Jodi
April 25, 2022 at 9:58 amI’m loving this!! I can’t stand the seeds in blackberries (they’re soooo huge lol) so this jam is a perfect way for me to still enjoy their flavour!
Amanda
April 25, 2022 at 12:31 pmI have very fond memories of blackberries. I used to pick them wild on the vines at my grandparents farm. Thanks for sharing, I will have to make this 🙂
Vaishali
April 27, 2022 at 9:13 amThanks, Amanda. Yeah…they have grown into decent size bushes in our yard. I hope you give this jam a shot and enjoy it!!
Tianna Willard
April 25, 2022 at 4:07 pmlooks like a great jam
Vaishali
April 27, 2022 at 9:16 amThanks Tiana