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BLACKBERRY JAM RECIPE WITHOUT PECTIN



Blackberry Jam Recipe Without Pectin image

This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.

Provided by Ashley Adamant

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 3

5 cups blackberries
1 to 2 cups sugar (see note)
1 to 2 tbsp lemon juice (optional)

Steps:

  • Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
  • Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
  • Test for gel stage on a plate in the freezer.
  • Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

BLACKBERRY JAM RECIPE WITHOUT PECTIN



Blackberry Jam Recipe Without Pectin image

This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.

Provided by Ashley Adamant

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 3

5 cups blackberries
1 to 2 cups sugar (see note)
1 to 2 tbsp lemon juice (optional)

Steps:

  • Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
  • Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
  • Test for gel stage on a plate in the freezer.
  • Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

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