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Capture the taste of summer! This super-easy Blackberry Jam recipe has so much flavor, and it’s not too sweet! Plus, no special equipment or ingredients are necessary for our no-fuss jam.

Blackberries are naturally high in pectin, so it’s fine to make blackberry jam with no added pectin.

You’ll love this fruit-forward jam that’s full of pungent berry flavor.

Notes:

• Because this jam isn’t processed, it must be stored in the refrigerator or freezer. It will last several weeks in the fridge, but can be frozen for up to three months. 
• It takes longer to cook down the berries than for those recipes with added sugar and a package of pectin. There’s a lot of stirring, but it’s worth it!
• This is a low-sugar version. For conventional jam, add equal parts sugar and fruit by weight and follow the same instructions. The jam will set faster, and the yield will be much higher, but the taste will be candy-sweet. 
• Do not double the recipe; it affects the gelling time. Prepare and cook in small batches.
• There’s nothing wrong with pectin.  Some people don’t have it on hand for a spontaneous jam-making session. Others don’t like the “jello-like” texture. Jam made without pectin is a little softer and looser than jam made with pectin. 
• Lemon juice helps jam gel, but with certain berries that are high in pectin, it is not necessary. It brings out the flavor of the berries. 
• If your blackberry jam doesn’t gel, then you didn’t cook it long enough.  Be patient and turn the heat down as it starts to gel to prevent scorching.