Blackberry Jam Without Pectin
Make delicious blackberry jam without pectin using fresh blackberries, a green apple, sugar, and lemon juice. An easy refrigerator or freezer jam recipe.
Servings: 26 ounces
Calories: 73kcal
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
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.
- 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
Serving: 1ounce | Calories: 73kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 44mg | Fiber: 1g | Sugar: 17g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg
