If you grow blackberries in your garden, chances are you are loaded down and ready to preserve some delicious blackberry jam! However, with everyone running to a box of pectin these days, it’s hard to find a tried and true, no pectin blackberry jam recipe. Until now!
This blackberry jam recipe is going to break down how to get your most optimal taste, texture and consistency in your blackberry jam, without having to load it down with store-bought pectin.
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For the sweetest and most flavorful blackberry jam, it’s best to leave the berries on the bush until they fall off with a gentle touch. Picking berries too early can result in a tarter flavor, necessitating the use of more sugar to balance the taste. This natural ripening process ensures that your jam is naturally sweet and requires less added sugar.
For more information on growing the BEST Blackberries in your garden, check out this complete growing guide!
Whether you use fresh or frozen blackberries, you can make a delicious jam. Freezing blackberries as you pick them is an excellent way to accumulate enough fruit for a jam-making session.
Sugar Levels in Blackberry Jam
When it comes to making blackberry jam, sugar levels can be a contentious topic. Traditional jam recipes often call for a 1:1 ratio of fruit to sugar, which can result in an overly sweet product that masks the natural flavors of the blackberries. This ratio, while effective for preservation and gelling, can be excessive for those who prefer to taste the fruit itself. In my opinion, a jam should highlight the flavor of the fruit first and foremost, with sugar playing a supporting role.
The Role of Sugar in Jam Making
Sugar serves several key functions in jam making:
- Preservation: Sugar acts as a preservative by drawing moisture out of the fruit and creating an environment that inhibits the growth of bacteria, yeasts, and molds.
- Gelling: Sugar works with the pectin in the fruit to create the gel-like consistency that we expect in jams. The more sugar you add, the quicker this gelling process occurs.
- Flavor: Sugar enhances the flavor of the fruit and balances its natural tartness.
The Impact of Sugar on Gelling
One of the primary concerns with reducing sugar is its impact on the gelling process. The more sugar you add, the faster the jam will gel. This means that with less sugar, you may need to cook the jam for a longer period to achieve the desired consistency. However, the benefit is a jam that has a more intense fruit flavor and less cloying sweetness.
Experimenting with Sugar Levels
The beauty of homemade jam is that you can tailor it to your own taste preferences. Here’s a simple guide to help you experiment with sugar levels:
- Low Sugar Jam: Start with about 25% of the fruit weight in sugar (e.g., 200 g of blackberries to 50 g of sugar). This ratio allows the fruit flavor to dominate while still providing enough sweetness and gelling power.
- Moderate Sugar Jam: Use about 50% of the fruit weight in sugar (e.g., 200 g of blackberries to 100 g of sugar). This balance provides a sweet but not overpowering jam, with good preservation and gelling properties.
- No Sugar Jam: For a truly fruit-forward jam, skip the sugar entirely. Be prepared for a longer cooking time and a softer set. Adding a bit of lemon juice or apple can help with the gelling process.
Adding Natural Pectin Sources
While blackberries naturally contain a significant amount of pectin, especially when they are slightly unripe, you can enhance the setting properties of your jam by adding natural pectin sources. This ensures a perfect consistency without relying on store-bought or synthetic pectin. Here’s how you can use lemon zest and juice or grated apples to boost the pectin content in your blackberry jam.
The Role of Pectin in Jam Making
Pectin is a natural fiber found in fruits that, when combined with sugar and acid, helps the jam to set and achieve its gel-like consistency. Blackberries have a high pectin content, but for those seeking a firmer set or a quicker gelling process, additional pectin sources can be beneficial.
Lemon Zest and Juice
Lemon is an excellent source of natural pectin, particularly in the zest and white pith. It also adds a pleasant tartness that complements the sweetness of the blackberries.
- Lemon Zest: The zest, or outer skin, of lemons contains a concentrated amount of pectin. When adding lemon zest to your jam, make sure to only grate the yellow part, avoiding the bitter white pith underneath. For every 200 g of blackberries, add about 1/2 tablespoon of lemon zest.
- Lemon Juice: Lemon juice not only contributes pectin but also provides the necessary acidity to help the jam set. Use 1 tablespoon of fresh lemon juice per 200 g of blackberries. This helps balance the flavors and enhances the natural pectin’s effectiveness.
Grated Apples
Apples are another great source of natural pectin, especially green apples, which are higher in pectin compared to their ripe counterparts. Including grated apple in your blackberry jam can improve its texture and consistency.
- Choosing Apples: Green apples, such as Granny Smith, are ideal due to their high pectin content and tart flavor. However, any apple can be used in a pinch.
- Grating Apples: Peel and grate the apples finely to ensure they integrate well into the jam. For every 200 g of blackberries, use about half a grated apple. The apple pieces will dissolve as the jam cooks, leaving behind the pectin to help set the jam.
Boiling Time and Consistency Checks
Without added pectin, your jam will need a longer boiling time to reach the desired consistency. Here’s how to ensure your jam sets properly:
- Extended Boiling: Cook the jam over low heat, stirring frequently to prevent burning. The longer cooking time allows the natural pectin in the blackberries, lemon zest, and apples to work their magic.
- Frozen Spoon or Plate Test: To check the jam’s consistency, place a spoon or small plate in the freezer before you start cooking. Once the jam has boiled for about 20-30 minutes, drop a small amount onto the frozen utensil. If the jam moves slowly and wrinkles when pushed, it’s done. If it’s still runny, continue boiling and retest every few minutes.
Adjusting Consistency After Canning
If, after canning, you find your jam isn’t as thick as you’d like, you can always reboil it:
- Reboiling: Pour the jam back into the pot and bring it to a boil again. You can add more lemon juice or grated apple at this stage to help thicken it further.
- Testing Again: Use the frozen spoon or plate test to check the consistency before re-canning the jam.
Quick and Easy No Pectin Blackberry Jam Recipe
This recipe can be scaled to whatever amount of blackberries you have available to jam up! Remember, everything but the blackberries can be omitted if you choose, you’ll just have to increase your boil time. Experiment, and don’t be afraid to have to boil th
No Pectin Blackberry Jam
Ingredients
- 200 g blackberries
- 100 g organic cane sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
Instructions
Combine Ingredients
- Place all ingredients in a large saucepan. Ensure the pan is large enough, as blackberry jam tends to foam quite a bit while cooking.
Simmer
- Simmer the mixture over low heat, stirring frequently to avoid burning.
Boil
- Boil the jam for 20-30 minutes, or until a few drops on a frozen spoon indicate the desired consistency.
Prepare Jars
- Clean and sterilize canning jars, lids, and rings.
Fill Jars
- Pour the hot jam into the jars, wiping down the rims thoroughly to ensure a proper seal.
Seal and Process
- Place lids and rings on the jars, tightening them to fingertip tightness. Process the jars in a water bath canner for 10 minutes, suitable for both pints and quarts.
Cool and Store
- Allow the jars to sit for at least 12 hours before removing rings, labeling, and storing.
Enjoy your homemade blackberry jam on your next eggs, bacon, and toast day!
