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Blackberry Jam without pectin just says summertime! The green apple in this recipe acts as a natural pectin to help this jam quickly set. The sweet blackberries require less sugar and the tart apple pairs perfectly for the most delicious homemade jam ever.
Plus, scroll to the bottom of the post for a downloadable label for easy gift giving!
For more jam recipes and seasonal desserts, be sure to try my Blueberry Honey Freezer Jam, Blueberry Syrup, Apricot Jam, and Apple Blackberry Crumble.
Why You’ll Love Blackberry Jam Without Pectin
- No added pectin needed: A green apple provides natural pectin to help the jam set.
- Simple ingredients: Just four main ingredients come together to make the best blackberry jam.
- Perfect for gifting: Fill a few jars to enjoy yourself or share with family and friends.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Blackberries – Fresh blackberries are the star of this recipe. Wild blackberries work great!
- Green apple – Adds natural pectin to help the jam thicken.
- Granulated sugar – Sweetens the berries and helps preserve the jam.
- Fresh lemon juice – Brightens the flavor and balances the sweetness.
How to Make Blackberry Jam Without Pectin
Here are the step-by-step instructions for making this homemade blackberry jam recipe:
Step 1: Add the blackberries, chopped green apple, sugar, and lemon juice to a medium saucepan.
Step 2: Cook over low heat, stirring frequently, until the fruit begins to soften and break down. Continue cooking for about 25–30 minutes, allowing the mixture to thicken. Avoid letting it come to a full boil.
Step 3: If you’d like a smoother jam, use a potato masher to gently crush the berries and apples as they cook.
Step 4: While the jam is finishing, wash the canning jars and lids in hot, soapy water and dry them thoroughly. A dishwasher sanitize cycle also works well.
Step 5: Carefully ladle the hot jam into clean jars, leaving about 1 inch of headspace.
Step 6: Let the jars cool completely before placing them in the refrigerator or freezer.
Step 7: Wipe the rims clean, seal the jars, and store.
Tips for Success
- Leave the apple peel on since it contains natural pectin.
- Stir frequently to prevent sticking and scorching.
- Cook over low heat rather than boiling rapidly.
- Skim off any foam with a spoon if desired.
- A small pat of butter can help reduce foam while the jam cooks.
Ways to Use Blackberry Jam
Homemade blackberry jam is delicious and tastes fresher than jam from the grocery store. Here are some of my favorite ways to use it:
- Spread on French toast, biscuits, or English muffins
- Spoon over pancakes or waffles
- Swirl into yogurt or oatmeal
- Serve with cream cheese and crackers
- Fill thumbprint cookies
- Use in homemade pastries or cakes
How to Store
- Store the jam in the refrigerator for up to 3 weeks.
- For longer storage, freeze it for up to 1 year. Leave enough headspace in freezer-safe jars to allow for expansion.
Free Printable Labels
If you’d like some free printable labels for gifting your blackberry jam, you can download those here.
Frequently Asked Questions
Green apples are a naturally high pectin fruit, which helps the jam thicken without needing boxed pectin.
No. Leave the peel on because it contains much of the natural pectin.
Yes. Frozen blackberries work well and can be used without thawing first.
Foam is normal when cooking fruit. Simply skim it off with a spoon, or add a small pat of butter while the jam cooks to help reduce it.
This recipe is intended for refrigerator or freezer storage and has not been tested for shelf-stable canning.
More Homemade Favorites
- Blueberry Honey Freezer Jam
- Blueberry Syrup
- Refrigerator Pickles
- Pico de Gallo
- No-Cook Vanilla Ice Cream
If you make this easy blackberry jam recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Blackberry Jam Without Pectin
Equipment
- Silicone Scraper or spoon
- Measuring cups and spoon
- Ladle or canning funnel
- Masher optional
Ingredients
- 4 cups Blackberries
- 1 Green Apple, chopped in small pieces
- 2 cups Granulated Sugar
- 1 tablespoon Lemon Juice, fresh
Instructions
- Add to a medium sized saucepan the blackberries, chopped apples, sugar and lemon juice.
- Stir everything together and cook on low heat until the blackberries and apple begin to break down and it starts to thicken. This may take about 25-30 minutes but trust the process. Stir frequently but you don’t want it to boil.
- Remove from the heat and prepare jars and lids by washing in hot water and thoroughly drying. (You can also use the dishwasher cycle to sanitize)
- Carefully ladle the jam into the jars, leaving at least an inch of space at the top. (You can use a canning funnel for this)
- Allow to cool completely before placing in the refrigerator.
- Wipe off any excess jam that may have spilled over.
Notes
- Leave the apple peel on since it contains natural pectin.
- Stir frequently to prevent sticking and scorching.
- Cook over low heat rather than boiling rapidly.
- Skim off any foam with a spoon if desired.
- A small pat of butter can help reduce foam while the jam cooks.
- I use a masher during the cooking process to help smash down the apples and berries.
- Store the jam in the refrigerator for up to 3 weeks.
- For longer storage, freeze it for up to 1 year. Leave enough headspace in freezer-safe jars to allow for expansion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
