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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 two hands. This blackberry freezer jam recipe is low-sugar and requires no cooking or canning. You’re about to be a jam making boss!

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!

It will quickly become your jam…

^I’m not even the least bit sorry about that.

Much like my Raspberry Freezer Jam, this blackberry freezer jam recipe doesn’t require slicing up fruit. If you have extra peaches hanging around, try making some Peach Freezer Jam.

This Strawberry Freezer Jam recipe is probably our family’s favorite, but you do need to spend an extra 10 minutes chopping the berries.

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.

WHAT IS THE DIFFERENCE BETWEEN JAM AND FREEZER JAM?

In a nutshell, freezer jam involves zero cooking or actual canning skills. No canning supplies are needed. Based on the name, you’ll note it needs to be stored in the fridge or freezer; it is not shelf-stable and therefore it is perishable!

But more than being simple to make, freezer jam is incredibly fresh tasting and the colors are brighter and more vibrant because the mixture is not cooked. Blackberry freezer jam is pure sunshine in a jar.

It takes about 15 minutes as opposed to hours. This is the lazy person’s jam. It’s perfect on everything, especially these Air Fryer Biscuits.

WHAT INGREDIENTS ARE IN Blackberry FREEZER JAM?

Just a few simple ingredients:

  • Blackberries – fresh or frozen (I used frozen!)
  • Freezer jam pectin
  • Sugar – so much less than conventional jam recipesblackberries, sugar, and freezer jam pectin on a wooden board

CAN I USE LESS SUGAR IN FREEZER JAM?

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

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! Learn how to freeze your own in this post on Freezing Blackberries.

I’m a huge fan of using frozen fruit for recipes (related: Freezing Strawberries, Freezing Peaches, and Freezing Cherries) and this blackberry freezer jam is no exception. 

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.

CAN I USE OTHER PECTINS TO MAKE FREEZER JAM?

Yes, but you’ll likely need to cook the pectin with sugar and some liquid prior to adding it to the fruit. You will also need to allow the jam to sit out at room temperature for 12 hours before it is considered ready.

Freezer jam pectin is designed for the recipe I am outlining below and takes all the guesswork out of the process.

The good news is the freezer jam pectin is pretty easy to track down. You can find the Mrs.Wages brand online, and Ball also sells some online or at most stores that carry canning supplies (feed stores, small independent hardware stores, Target, and Wal-Mart). I have used both brands and both work great.

HOW TO MAKE BlackBERRY FREEZER JAM

*A detailed and printable recipe card is available at the bottom of this post.

You’ll need about 6 cups of blackberries to yield 3 1/2 cups of smashed blackberries. 

Use a potato masher or pastry cutter and lightly smash the berries. Pro tip: If you don’t like seeds in your jam (this would almost be jelly), you’ll need to fully blend it and then push the puree through a fine mesh sieve. You’ll need to increase the sugar by 1/4 cup and the pectin by 2 tbsp.

A pastry cutter smashing blackberries for jam

Measure 3 1/2 cups of smooshed 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.

blackberries, sugar, and pectin in a mixing bowl

Pour into your preferred containers, leaving 1/2 inch of space between the top of the jam and the tops of the jars. Pro tip: use a canning funnel to make this process less messy.

blackberry jam in a bowl with canning jars

Put the lids on, and allow them to sit at room temperature for 1-2 hours. Then label and freeze!

HOW LONG DOES FREEZER JAM LAST?

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

four jars of blackberry freezer jam with mint and blackberries

WHAT CONTAINERS TO USE FOR FREEZER JAM?

They do sell special plastic containers for freezer jam, but I also just use 8 oz glass jam jars that I already have. You could technically use any container that will survive the freezer. Use what you have on hand.

You can also check out my canning supplies list for the best resources for affordable canning jars.

If you don’t go through jam very quickly, try the 4 oz jars. They are perfect for this recipe and so many other little homemade snacks.

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…<—–still not sorry!
  • You’ll need about 6 cups of blackberries to yield 3 1/2 cups of smashed berries. 

MORE RECIPES LIKE THIS:

Blackberry Freezer Jam {Low Sugar Blackberry Jam}

Prep Time5 mins
Cook Time0 mins
Resting Time1 hr
Total Time1 hr 5 mins
Fresh tasting, this Blackberry Freezer Jam is so easy to whip up. This blackberry freezer jam recipe is low-sugar and requires no cooking or canning.

Ingredients

  • 3 1/2 cups blackberries lightly mashed (you'll need about 6 cups of berries to yield 3 1/2 cups)
  • 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 1/4 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. Put the lids on, and allow them to sit at room temperature for 1-2 hours.
  • Then label and freeze!

Notes

Makes 3 half-pints (8 oz).
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.
You’ll need about 6 cups of blackberries to yield 3 1/2 cups of smashed berries. 
 
 
A previous version of this recipe called for 1/4 cup of freezer jam pectin. After testing various brands of pectin, I found that some resulted in a runnier jam when using 1/4 cup.
Nutrition Facts
Blackberry Freezer Jam {Low Sugar Blackberry 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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14 comments on “Blackberry Freezer Jam {Low Sugar Blackberry Jam}”

  1. Does the sugar dissolve without cooking?

  2. 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.

  3. 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@sustainablecooks.com

  4. 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!

  5. 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!

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