The Best Blackberry Jam Recipe No Pectin

In this blog post, we’ll explore the benefits of canning the best blackberry jam recipe with no pectin, take you through the process, and share a delicious recipe that will let you enjoy the sweet taste of summer all year long.

The Benefits of Blackberries:

1. Natural Sweetness:

• Wild blackberries are naturally sweet, allowing you to make jam with minimal added sugar.

2. Antioxidant Powerhouse:

• Blackberries are packed with antioxidants like anthocyanins, which contribute to their vibrant color and offer potential health benefits.

3. Farm-to-Table Connection:

• Making jam from handpicked wild blackberries is a direct connection to your land and the bounty it provides.

Blackberry Jam Recipe with no pectin:

Ingredients:

• 4 cups wild blackberries (freshly foraged)
• 1 1/2 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest (optional)

Instructions:

Prepare the Berries:

• Rinse the freshly foraged wild blackberries and gently pat them dry. Remove any stems, leaves, or debris.
• Mash the Berries:
  • Place the blackberries in a large, heavy-bottomed pot. Use a potato masher or a fork to gently crush the berries, releasing their juices.
• Add Sugar and Lemon Juice:
  • Stir in the granulated sugar and fresh lemon juice. The lemon juice adds a bright flavor and helps with the jam’s natural pectin formation.
• Cook and Stir:
  • Over medium-high heat, bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to medium-low and simmer for about 20-30 minutes, or until the jam thickens to your desired consistency. Stir occasionally to prevent sticking.
• Test for Doneness:
  • To check if the jam is ready, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s done. If not, continue cooking and test again in a few minutes.
• Add Lemon Zest (Optional):
  • If you want to enhance the flavor, stir in the lemon zest just before removing the jam from the heat.
• Prepare for Canning:
  • While the jam is still hot, carefully ladle it into sterilized canning jars, leaving about 1/4-inch of headspace at the top. Wipe the jar rims clean with a damp cloth.
• Seal and Process:
  • Place the lids and screw bands on the jars. Process the jars in a water bath canner for 10-15 minutes, ensuring they are fully submerged. Start the timer once the water reaches a rolling boil.
• Cool and Store:
  • After processing, carefully remove the jars and place them on a clean, dry surface. Allow them to cool and listen for the satisfying “ping” as the lids seal. Store the sealed jars in a cool, dark place for up to a year.

Homemade blackberry jam is a delicious testament to the joys of foraging and preserving nature’s gifts. With this simple recipe, you can turn your handpicked blackberries into a flavorful jam that captures the essence of summer and brings it to your table year-round.

Let this homemade delight be a cherished addition to your pantry and a reminder of the beauty found in the wild.