We love this easy blackberry jam canning recipe because it’s mostly fruit with a very little sweetener (or no sweetener)! It has a nice set every time, and lasts for years on the shelf!
There is nothing quite like the taste of homemade blackberry jam, but I’ve always wanted a recipe that wasn’t just sugar and more sugar. That’s why I love Pomona’s Universal Pectin! It lets you use less sugar and still get a perfect, firm jam every time. This recipe is simple, it showcases the beautiful flavor of the blackberries, and it’s a total game-changer for my pantry!
The best part about preserving is getting to enjoy the delicious taste of summer all year long! If you love this easy canned jam, you should also give my simple blackberry freezer jam a try—it’s just as good but with no canning required. And if you have a bunch of peaches to use up from the market, my peach jam canning recipe is a perfect way to capture their sweet, juicy flavor. Or, if you want another quick and easy freezer jam, my favorite strawberry freezer jam is an absolute must-make!
Key Blackberry Jam Ingredients
For this recipe, (you can double or triple it if you want) you’ll need about 4 cups of fresh blackberries. Make sure they are ripe and juicy! The stars of the show are the two packets that come in the Pomona’s Pectin box—the pectin powder and the calcium powder. The calcium is what helps the jam set, so we can use a lot less sugar. You’ll also need a little bit of sugar (or your favorite natural sweetener), and a touch of lemon juice to balance all that wonderful fruit flavor.
Pro Tips and Tricks for Canning Blackberry Jam
Jam making can seem a little intimidating at first, but with a few simple tips, you’ll feel like a pro! I’ve learned a few tricks over the years that make all the difference, and I want to share them with you.
Don’t Add Pectin Directly to the Fruit! This is a big one! To avoid lumpy jam, you must mix the pectin powder with your sugar in a separate bowl before you add it to the boiling fruit. This ensures it dissolves smoothly and gives you that perfect, beautiful texture.
The Secret to No-Sugar Jam. The magic of Pomona’s Pectin is in the calcium water. That tiny packet of calcium powder is what makes your jam set, not the sugar. That means you can use as little or as much sugar as you want and still get a perfect gel. How cool is that?!
Don’t Worry About the Set! Your jam is not going to look thick and perfect when it’s in the pot. It will still look a bit runny, and that’s exactly what you want! The jam will get its true, beautiful set as it cools in the jars.
Smooth or Chunky? You’re in Control. If you don’t love seeds in your jam, simply press the mashed fruit through a fine-mesh sieve before you add it to the pot. It takes a little extra time, but it’s worth it for a smooth, seedless jam.
Listen for the Pop! The most satisfying sound in canning is the “pop” of the lid sealing. After you take the hot jars out of the canner, place them on a towel and listen for it! You can also check the seal after 12 hours by pressing on the center of the lid—it shouldn’t move.
I want to know what YOU think.. Please review the recipe card!
Easy Blackberry Jam Canning Recipe with Pomona’s Pectin – Low Sugar
Equipment
- 1 Water-bath canner with rack
- 1 Jar lifter and funnel.
- 1 large heavy bottomed pot.
- 1 emersion blender or food processor, or potato masher
- 1 large spoon or ladle
Ingredients
- 2 quarts fresh blackberries makes about 4 cups mashed fruit
- 1/4 cup lemon juice
- 2 teaspoons prepared Calcium Water from the Pomona’s Pectin box
- Pomona’s Universal Pectin The box comes with 1 packet of pectin and 1 packet of calcium powder
- 1/2 cups sugar You can adjust this and use 1/2 – 1 cups of honey, or 1/4 cup to 2 cups sugar!
Instructions
- Prepare the Calcium Water. In a small jar with a lid, mix 1/2 teaspoon of the calcium powder from the packet with 1/2 cup of water. Shake well to combine. You’ll only need a couple of teaspoons for this recipe, and the rest can be stored in the fridge for your next batch.
- Prep the Berries. Thoroughly wash your blackberries. Using a potato masher, mash the berries in your pot. For a smoother jam, you can run them through a food mill or press them through a sieve to remove the seeds. Measure out 4 cups of the mashed fruit.
- Combine & Heat. Add the 4 cups of mashed berries to your large pot. Stir in the lemon juice and 2 teaspoons of your prepared calcium water. Bring the mixture to a full, rolling boil over high heat, stirring often.
- Add Pectin & Sugar. In a separate small bowl, thoroughly mix the pectin powder from the packet with your sugar. This is a very important step to make sure your pectin doesn’t clump up in the hot jam!
- Finish the Jam. Once the fruit mixture is at a full boil, add the sugar-pectin mixture. Stir vigorously for 1-2 minutes until everything is dissolved. Return the jam to a boil, then remove it from the heat.
- Can the Jam. Carefully ladle the hot jam into your sterilized jars, leaving about 1/4-inch of headspace at the top. Wipe the rims clean, place new lids on, and secure them with bands until they’re “fingertip tight.”
- Water-Bath. Place the jars on the rack in your water-bath canner. Make sure the water covers the jar lids by at least one inch. Bring the water to a rolling boil and process the jars for 10 minutes.
- Cool & Store. Turn off the heat and let the jars sit for 5 minutes before carefully removing them to a clean towel on your counter. Let them cool completely for 12-24 hours. Once the lids are sealed (they will “pop”!), you can remove the bands, wipe the jars down, and store them in a cool, dark pantry for up to a year.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
This Jam has the best texture and the recipe is so easy to follow. I highly recommend this to anyone who loves jam.