Seedless Blackberry Jam (No Pectin)
Silky-smooth seedless blackberry jam with just 3 ingredients — no pectin needed. Ready in 30 minutes. Works with fresh or frozen berries. Refrigerate, freeze, or use a water-bath canner.
Servings: 50 tablespoons
Calories: 38kcal
Ingredients
- 6 cups blackberries
- 2 cups sugar
- 1 teaspoon lime juice optional
- ½ teaspoon cinnamon powder optional
- ¼ teaspoon all spice powder optional
Instructions
- 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.
- Set a heavy bottomed sauce pan on medium high heat with 4 cups of seedless fruit puree and 2 cups of sugar in it.
- 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.
- 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.
- Let cool and store in clean, air-tight glass jars in the refrigerator.
Notes
The jam will thicken slightly as it cools.
If you want to thicken the jam further, add a slurry made with 2 tablespoon corn starch and 2 tablespoon 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.
Nutrition
Calories: 38kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg
