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Blackberry Freezer Jam
This low sugar blackberry jam recipe requires no cooking or canning.
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Resting Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
Canning, Condiments
Cuisine:
American
Keyword:
Blackberry freezer jam, Low-sugar blackberry jam, No cook blackberry jam
Servings:
3
half-pints
Author:
Sarah Cook - Sustainable Cooks
Equipment
Mixing bowl
Silicone spatula
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.
6 cups 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.
1/3 cup freezer pectin,
1 cup sugar
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
Serving:
1
tbsp
|
Calories:
16
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
15
IU
|
Vitamin C:
1.7
mg
|
Calcium:
2
mg
|
Iron:
0.1
mg