Blackberry Freezer Jam

Blackberry Jam
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 56 (2-tablespoon) servings
  • Prep: 10 mins
  • Cook: 5 mins


3cups ripe, fresh blackberries rinsed and drained
5 1/4cups sugar
1box pectin for freezer jam (canning sections of supermarkets)
1/2cup water


  1. Place berries in a large bowl. Add sugar and toss well. Let stand about 15 minutes. Stir often.
  2. Combine pectin and water in a small saucepan; stir until pectin dissolves. Place over medium to high heat; bring to a boil and boil 1 minute.
  3. Add pectin to berries and stir about 3 minutes.
  4. Pour jam mixture into clean canning jars, leaving about ½ inch headspace. Add lids to each. Let stand at room temp 18 to 24 hours and then freeze until ready to use. Makes about 7 cups.

Nutritional Info *per serving

  • Glycemic Load 13
  • Calories 80
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 15mg
  • Carbohydrate 20g
  • Fiber 0g
  • Sugars 19g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 0%
  • Iron 0%
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