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Blackberry Freezer Jam {Low Sugar Blackberry Jam}

Fresh tasting and delicious, this Blackberry Freezer Jam is so easy to whip up. Just three ingredients and 20 minutes (including clean up!), and you’ll have homemade blackberry jam made by your very own hands. 

jars of blackberry freezer jam with fresh blackberries on a wooden board

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Freezer jam is one of those recipes that can be a gateway project to actual canning. Since it is so easy and tastes amazing, you’ll start wanting to make jam all the time!

Today, let’s tackle some homemade low sugar blackberry freezer jam!

You’ll also want to check out our Blueberry Freezer Jam, Strawberry Freezer JamRaspberry Freezer JamPeach Freezer Jam, or Blackberry Freezer Jam.

If you’re feeling adventurous, try your hand at Low-Sugar Strawberry Jam which is an actual canning recipe. It’s still incredibly easy but you’ll need some canning equipment (related: Canning Supplies Equipment List).

And if you have a plethora of leftover blackberries, try your hand at Blackberry Syrup or making Homemade Gluten-Free Blackberry Crisp.

CAN I USE LESS SUGAR IN FREEZER JAM?

Yes, but my recipe already calls for less sugar than the pectin company recommends. If you plan to reduce the sugar even more, please note the consistency of the final product will be impacted.

3 photos showing how to make blackberry freeze jam

HOW LONG DOES FREEZER JAM LAST?

Low-sugar blueberry jam is good for three weeks in the fridge or 9-12 months in the freezer.

CAN I USE ALTERNATE SWEETENERS IN FREEZER JAM?

Yes. If you want to replace the sugar with an alternative sweetener, you can. For Splenda you would want to use a 1:1 ratio, so 1 cup of sugar would be 1 cup of Splenda.

To replace with Stevia, you would use 1 tsp of powder or liquid concentrate to 1 cup of sugar. Please note, without the “bulk” of the sugar, your freezer jam is very likely to be much runnier if using Stevia.

CAN YOU MAKE JAM USING FROZEN FRUIT?

Yes! You can absolutely use frozen blackberries to make this jam. Allow them to defrost first and include any blackberry juice that results during the thawing process. Learn how to freeze your own in this post on Freezing Blackberries

PRO TIPS/RECIPES NOTES:

  • If you are using frozen berries, allow them to sit out at room temperature for a few hours or overnight to thaw.
  • If you’re using glass jars, make sure you leave 1/2 inch of headspace when filling the jars. Headspace is the space between the top of the food and the top of the jar. You need to give the jam a bit of room to expand in the freezer. Don’t just jam it in there…<—–not sorry!
  • You’ll need about 6 cups of blackberries to yield 3 1/2 cups of smashed berries. 

four jars of blackberry freezer jam with mint and blackberries

MORE RECIPES LIKE THIS:

Blackberry Freezer Jam

Prep Time5 mins
Cook Time0 mins
Resting Time1 hr
Total Time1 hr 5 mins
This low sugar blackberry jam recipe requires no cooking or canning.

Ingredients

  • 6 cups blackberries (to yield 3 1/2 cups of lightly mashed blackberries)
  • 1/3 cup freezer pectin
  • 1 cup sugar

Instructions

  • Use a potato masher or pastry cutter and lightly smash the blackberries.
  • Measure 3 1/2 cups of blackberries into a mixing bowl.
  • Add 1 cup of sugar and 1/3 cup of freezer jam pectin to the blackberries. Mix with a large spoon for three minutes.
  • Pour into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars.
  • Place lids on the jars, and allow them to sit at room temperature for 1-2 hours.
  • Then label and freeze!

Notes

If you are using frozen berries, allow them to sit out at room temperature for a few hours or overnight to thaw. Discard any liquid.
 
Nutrition Facts
Blackberry Freezer Jam
Amount Per Serving (1 tbsp)
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 13mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 1.7mg2%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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16 comments on “Blackberry Freezer Jam {Low Sugar Blackberry Jam}”

  1. Great recipe! I made 4 batches of blackberry jam yesterday using homegrown fruit that had been frozen. The 1st batch was a bit runny since I didn’t look at the quantity of the pectin (1/3c) in the ingredients list. The amount of pectin in the instructions was what I used initially (1/4c) and I can verify that it leaves the finished product somewhat runny. But the next 3 batches came out perfectly. Love the taste!!! And very easy to make. I now have 20 jars of blackberry jam to last for the entire year.

    • Kat, many apologies for that error. I’ve updated the recipe card to reflect the pectin change.

      On the flip side, I’m so glad to hear you enjoyed the jam and now have a nice freezer stash!

  2. Does the sugar dissolve without cooking?

  3. I used Ball Freezer Pectin, expires 2022. 
    I did remove the seeds, but adjusted pectin and sugar per your suggestion. 
    It is not chilled, but I can try refrigeration. 

    By the way, there was no need to heat/cook anything? I’ve done freezer jams for decades, and usually there’s a few min of cooking. 

    Another question – could I sub honey for the sugar? If yes, 1:1 or adjusted?

    • It really is no-cook! Keep in mind that freezer jam has a softer set than traditional jams even after chilling.

      I have never used honey for freezer jam so I can’t say what the results would be. I have used it when making low-sugar jams using Pomona’s pectin. But that requires cooking.

  4. Just tried this and mine did not set up. How can I salvage it?

    • Dinna, I’d be happy to help. I have a bunch of questions to hopefully pinpoint what might have gone wrong.

      1) you say you just tried this. Have you put any in the fridge yet? It’s often not set until it is fully chilled. Maybe pop a jar in the fridge and wait 3 hours to see.
      2) did you remove any seeds from the blackberries?
      3) how old was your pectin and what brand did you use? I had a batch not set for me this year after making freezer jam for over 10 years. Turns out my pectin was expired. I was so sad!

      If it makes more sense to respond via email, you can email me at sarah@www.sustainablecooks.com

  5. We got the chance to go blackberry picking today and this was the first recipe I tried out this year. The spilled jam was delicious. It’s now sitting on the counter waiting to go into the freezer. But when is it actually ready to eat? I’ve got a fresh loaf of bread that needs some jam!

  6. You should totally put a link to those lids you use for your jars!! Not sure if they are mentioned in another post or not.. 

    Also this looks so easy! I’m hoping to pick a ton of blackberries when they are ripe, I’ll have to try the jam!

  7. Pinning this recipe to try with frozen blackberries as I don’t have ready access to fresh ones.