Name: Blackberry Freezer Jam
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups fresh blackberries, mashed; 1 1/2 cups granulated sugar; 1 tablespoon lemon juice; 1 box (1.59 oz or as directed) instant or freezer pectin (such as Sure-Jell or Ball)

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Blackberry Freezer Jam is my favorite way to bottle up the flavor of summer without the stress of traditional canning. It’s fresh, fruity, and incredibly easy to make — no boiling jars or long hours needed. I love how the natural tartness of the blackberries pairs beautifully with just the right amount of sweetness, and because it’s not cooked, the flavor stays bold and vibrant.

Why You’ll Love This Recipe

I love this recipe because it takes just minutes to prepare and delivers a soft-set, spreadable jam that’s perfect for toast, yogurt, pancakes, or spooned over ice cream. Freezer jam skips the stovetop process and lets the berries shine with their natural flavor and deep color. With only a few ingredients and no canning equipment, it’s my go-to method when I want something quick, fresh, and delicious. Blackberry Freezer Jam

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh blackberries, mashed
Granulated sugar
Lemon juice (for brightness and acidity)
Instant or freezer pectin (such as Sure-Jell or Ball brand)

Directions

I wash and mash the blackberries until I have the desired consistency — chunky or smooth depending on my preference.
In a separate bowl, I mix the sugar and pectin thoroughly to avoid clumping.
I stir the mashed berries and lemon juice into the sugar-pectin mixture and continue stirring for about 3–5 minutes until the sugar is mostly dissolved.
I let the jam sit for 30 minutes to allow the pectin to activate and begin setting.
I spoon the jam into clean, freezer-safe containers, leaving about ½ inch of space at the top for expansion.
I let the containers stand at room temperature for 12–24 hours to finish setting before transferring them to the freezer.

Servings and timing

This recipe makes about 5 cups of jam and takes around 30 minutes of total prep time. There’s no cooking involved — just mixing and resting.

Variations

Sometimes I add a handful of raspberries or blueberries for a mixed berry twist. For a richer flavor, I’ve also stirred in a tiny bit of vanilla extract. If I want a low-sugar version, I use a low-sugar pectin and reduce the sugar as directed on the package — it still turns out deliciously fruity and smooth.

Storage/Reheating

I store the jam in the freezer for up to 12 months, or in the fridge for up to 3 weeks once thawed. There’s no reheating needed — I just let it thaw in the fridge overnight and it’s ready to use. Blackberry Freezer Jam

FAQs

Can I use frozen blackberries?

Yes, I thaw them completely and drain excess liquid before mashing. They work well and still deliver great flavor.

Do I need to strain out the seeds?

Only if I prefer a smoother jam. I usually leave them in for texture, but I’ve also run the mashed berries through a fine mesh strainer when I want a seedless version.

What if my jam doesn’t set?

It may need a few extra hours at room temperature, or a day or two in the fridge. If it stays runny, I use it as a blackberry sauce — still delicious on everything from pancakes to ice cream.

Can I use honey instead of sugar?

Not with standard pectin. I use a low-sugar pectin specifically designed for honey or alternative sweeteners if I want to make that substitution.

Is this shelf-stable?

No, freezer jam must be stored in the refrigerator or freezer. It’s not processed for shelf stability like traditional canned jams.

Conclusion

Blackberry Freezer Jam is a quick, easy way to preserve the bold, tangy sweetness of fresh blackberries without the fuss of canning. I love how it keeps the vibrant flavor and color of the berries and comes together in minutes. Whether I’m spreading it on toast or swirling it into desserts, this jam brings a taste of summer to my table all year long.