Best Blackberry No Cook Jam Recipes

BLACKBERRY JAM

Steps:

• In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
• Use a potato masher to mash the berries in the pot, releasing the juices.
• Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
• For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
• Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

BLACKBERRY NO-COOK JAM

Steps:

• Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
• Stir sugar into fruit and set aside for 10 minutes.
• Mix the water and the pectin together in a small saucepan.
• Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
• Stir the pectin/water into the fruit and stir constantly for 3 minutes.
• Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
• Store in freezer.
• After opening, store in refrigerator up to 3 weeks.