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This easy low sugar blackberry freezer jam recipe is perfectly sweet and bursting with fresh berry flavor (without tons of sugar!). You only need a few simple ingredients and no canning required!
Easy Fresh Blackberry Jam
Freezer jam recipes are my favorite because they’re such a great way to preserve fresh berry summer flavor. There’s no complicated canning process and you still get jam that keeps in the freezer for months. Check out my Low Sugar Raspberry Freezer Jam and Low Sugar Strawberry Freezer Jam next!
- Fresh summer flavor. There’s nothing better than fresh berries and this is a great way to enjoy that flavor well into the cold months.
- Low sugar. This recipe only uses one cup of sugar for 6 half pints compared to four (or often more!) cups of sugar for most traditional jam recipes.
- Easy. You only need 5 simple ingredients (and one of them is water!). The jam is ready to start setting in about 10 minutes!
- No canning required. Not only is there no tricky canning needed, but I love freezer jams because they maintain that fresh fruit flavor so well.
You’ll love this one on your morning toast, English muffins or even as a part of a charcuterie board! It’s also delish topped on ice cream (like my Ninja Creami Peach Ice Cream).
Ingredients
You only need 5 simple ingredients to make this easy blackberry freezer jam! Make sure to scroll down to the recipe card for full ingredient amounts and instructions.
- Blackberries. You’ll need fresh, ripe blackberries. The sweeter, the better!
- Low sugar pectin. Be sure to use pectin that’s meant for lower sugar jam recipes. I like Sure Jell Less Sugar Fruit Pectin (the pink box) best for any homemade freezer jam!
- Sugar. Just one cup of sugar for the whole recipe (compared to 4+ in most!).
- Fresh lemon juice. A little lemon juice adds the perfect bright lemon flavor.
- Water.
Variations
- Mixed berry. Swap half the blackberries for raspberries or strawberries for a mixed berry jam.
- Blackberry apple jam. Swap 2 cups of blackberries for peeled, sliced apples.
- Blackberry lemon basil. Add 1-2 teaspoons of fresh finely chopped basil and a teaspoon of lemon zest.
- Blackberry orange. Swap the lemon juice for orange juice and a teaspoon of orange zest.
- Seedless. For a seedless jam, push the blended blackberries through use a fine-mesh sieve or cheesecloth into a bowl until all of the seeds are at the top and the rest of the fruit is left.
How to Make Blackberry Freezer Jam
- Prep blackberries. Add washed fresh blackberries to a food processor.
- Pulse. Pulse blackberries until mostly blended but a little chunky (to preference!). You can also use a potato masher and use mashed fruit.
- Combine sugar and pectin. Whisk together sugar and pectin in a medium saucepan. Pour ¾ cup water into the pan and stir.
- Heat. Heat on medium-high until it reaches a full boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add blackberries. Add crushed blackberries and lemon juice to the pan and combine well with the sugar and pectin mixture.
- Fill and set. Fill six half pint mason jars with lids with blackberry jam mixture. Allow to cool for about 30 minutes and then place in fridge to continue setting for 24 hours. Store remaining jam in the fridge for 2 weeks or freezer for 1 year.
How To Store
This homemade jam must be stored in the fridge or freezer in an airtight container with lid, not at room temperature.
- Fridge: Store in the fridge for up to 2 weeks for best freshness.
- Freezer: Store in a freezer safe container for up to 1 year. Before freezing, make sure to leave about a half inch of space at the top for expansion.
Jamie’s Tips
Recipe Tip
- Use sweet, ripe berries. The sweeter the berries, the better the jam and the less sugar you need! Blackberry season is during the summer, so that’s typically when they’re best.
- Taste test. After you’ve mixed your blackberries with the sugar and pectin mixture, give it a taste for best results. Feel free to add an extra half cup of sugar or more lemon juice if it needs it.
- Leave room at the top. Before you freeze in glass jars, make sure to leave about a half inch of room at the top of the jar to allow for expansion room.
- Only use low sugar pectin. If you try to use different pectin, it may not set properly resulting in runny jam. I recommend Sure Jell Less Sugar Fruit Pectin (the pink box).
More Easy Jams
If you’ve made and loved this Low Sugar Blackberry Freezer Jam or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Low Sugar Blackberry Freezer Jam
Ingredients
- 8 cups fresh blackberries, ~4 cups crushed
- 1 tbsp lemon juice
- 1 cup sugar
- 3/4 cup water
- 1.75 oz. box low-sugar pectin (I use Sure-Jell low sugar, the pink box), or 6 tbsp low sugar pectin
Instructions
- Crush blackberries by pulsing in a food processor until blended but still chunky.
- Whisk together sugar and pectin in a medium saucepan. Pour ¾ cup water into the pan and, stir.
- Heat on medium-high until it reaches a full boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add crushed berries and lemon juice to the pan and stir until completely combined.
- Transfer jam to 8 oz. mason jars with lids.
- Allow to cool for about 30 minutes and then place in the fridge to continue setting for 24 hours (I find that the jam is pretty set and ready to eat within a few hours). Store remaining jam in the freezer for up to 1 year or fridge for 1-2 weeks.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
