This low sugar Blackberry Jam Recipe is far superior to anything you can buy at the store! This Blackberry Jam Recipe is tart, yet sweet, and just tastes like a summer day!
Blackberries are the only fruit that I prefer to deseed. The seeds are so large in blackberries, in comparison to raspberries! I freeze the juice until the weather cools down because it is so hot when we pick them, I can’t bare to turn on the canning pot to fight with air conditioner! It seems like a waste of energy.
I promise, this is last jam recipe I will do this year! In my defense though, a lot of you are looking at all of my jam recipes, all year long, so I don’t feel too bad! 🙂
Wild Blackberry Preserves
We have about 2 acres on our property that has wild blackberries growing on them. We rather nurture them a bit, because we so love the fruits of our labor. Eric and I have been picking them for years, so we are pretty careful picking them. The issue is not putting your hand in to reach a huge, plump blackberry, the danger is in pulling your hand back out! The thorns are angled so that the extraction is the dangerous part.
A few years ago, when my in-laws started staying with us for the summer, in their motor home. My Father-in-law and our neighbor across the street had this competition going, I swear, like, who could get the biggest berry. The biggest berry is inevitably in the middle of the patch! The competition ended up being, who could get their arms and legs more scratched up by blackberries! They both looked like they had been through a war! 😂 Deep, painful gashes for weeks! Heros I tell ya, all for the elusive biggest berry!
Don’t miss our complete step by step guide to canning.
Ingredients you need
- blackberries – use either fresh or frozen thawed berries
- lemon juice – always use bottled lemon juice when canning
- pectin – for low sugar jam use low / no sugar pectin
- butter to reduce foaming – optional
How to make this Low Sugar Blackberry Jam Recipe
For Seedless Jam
We prefer Seedless Blackberry Jam or more accurately, blackberry jelly, so I deseed the blackberries.
- Use Kitchenaid Juicer attachment to de- seed blackberries, if desired. Alternately, heat the berries with a bit of water in a large saucepan. Smash the berries with a potato masher. Let cool slightly. Then strain the juice through cheesecloth or a fine mesh sieve. It is so much easier with a juicer.
I did it for years, even though I had a Kitchenaid Juicer in the closet. “Why?” you ask. Because, dear reader, until my friend Laura, with her “Canning tomato sauce in my Kitchen” post reminded that I had one, I did not think about that! Um, what?
- This bowl contains the seeds and bigger chunks of pulp.
- This bowl contains the juice needed to make the Blackberry Jam
Finishing the Jam
- Add the juice with water to a large pot.
- Mix the pectin with 1/4 c. sugar, to help the pectin not to clump. Add to the pot with the juice. Stir constantly with a wooden spoon. When it comes to a full rolling boil (one that can’t be stirred down), add the rest of the sugar all at once. Again, bring the mixture to a full rolling boil and continue to boil hard for at least 1 full minute. Skim foam if necessary.
- Immediately ladle into hot sterilized jars.
- Wipe rims with damp paper towel.
- Put on lids and hand tighten rings. (Not too tight!)
Place jars in a water bath canning pot and process for 10 minutes. Adjust for altitude, here is a great graph!
Let jars rest in canning pot an additional 5 minutes. After the rest, remove the jars from the canning pot and let cool on the counter for 24 hours. After a short amount of time you will here the lids “pop” that is always a good thing because that means that they have sealed.
Check the lids for seal after the 24 hours. Any lids that snap in the middle have not sealed properly and should be stored in the fridge and used up first. The sealed jars are best stored in a cool, dark place, like a basement.
Making Sugar Free Blackberry Jam
You can easily make this jam with no sugar! Substitutions to white sugar include;
- Turbinado, or raw sugar
- Splenda, or other sugar substitute
- Molasses (color of finished product will change)
- Corn Syrup
Biting into this Low Sugar Blackberry Jam in the middle of February cheers me up and makes me think that indeed, one day soon, I will be picking more blackberries!
The flavor of this homemade blackberry jam is for superior to the stuff you buy at the store. It perfect for slathering on your morning toast or makes a great pb&j.
I hope you enjoyed the post today for this Low Sugar Blackberry Jam Recipe! Thanks for stopping by! Don’t forget to sign up for my mailing list so that you don’t miss any new recipes!
If you have an interest in growing your own fruits and vegetables, these posts are packed full of information about how to get that big harvest by the end of the season!
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
Enjoy! And have fun cooking!
Low Sugar Blackberry Jam
- Juice blackberries, either with this attachment for your kitchen aid, using a food mill or other juicer, or by hand. The easiest way to juice them by hand is to let them cook down for about 15 minutes in a bit of water. Then run the juice through a sieve lined with cheesecloth. Juice can be frozen for later use.
- Prepare jars. Wash in hot soapy water and rinse thoroughly. It is no longer recommended to sterilize jars. Just start your canning pot heating. It can take up to 45 minutes to heat the water. Let the jars sit in hot water until ready to fill.
- Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
- Add juice and water to a large, heavy bottom pot. Heat over high heat.
- Meanwhile, mix low sugar pectin with 1/4 cup of sugar to keep the pectin from clumping, Add the mixture to the pot. Stir constantly, after pectin is added.
- Bring blackberries to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
- Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute
- Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean, damp paper towel and place lid on. Add band and tighten to fingertip tight.
- Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
- Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
- After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
- Jars that have sealed should be stored in a cool place for up to a year. (If it lasts that long!)
- This recipe makes 2 half pint jars jam.
Originally published 9/17/18 Updated 3/16/22.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.