Seedless Blackberry Freezer Jam

Seedless Blackberry Freezer Jam

We always have freezer jam in our freezer because my husband and children are big jam eaters. My local store had a fantastic sale on organic blackberries so I grabbed a bunch. Sadly, the berries were just a bit too tart to eat plain so I decided to use them in a batch of freezer jam. I decided to make this batch completely seedless to try something new. We all really love the smooth texture and decided we were glad it had no seeds. This jam is absolutely delicious and the color is so pretty.

Seedless Blackberry Freezer Jam

Note: Reducing sugar, water, pectin or blackberries will result in set failures. USE EXACT AMOUNTS.

Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectin’s call for different amounts of sugar and fruit.

How to Make Seedless Blackberry Freezer Jam

Wash the blackberries. Place them all in a thin wire strainer, and mash the berries with a large wooden spoon over and over, this will separate the seeds and will produce a blackberry puree (you will need exactly four cups of puree). Remove to occasionally scrape the outside bottom of the strainer with the spoon because there is puree on it. Add the lemon juice to the blackberry puree and stir until combined.

Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Quickly pour the blackberry puree into the hot sugar mixture. Stir with a large spoon for a few minutes. Pour the seedless blackberry jam into the clean freezer-proof containers, leaving ½ inch space at the top for expansion during freezing; cover with lids. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

Seedless Blackberry Freezer Jam

Seedless Blackberry Freezer Jam

Seedless Blackberry Freezer Jam

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Condiment
Servings: 6 cups
Author: Pam - For the Love of Cooking

Ingredients

  • 8 cups fresh blackberries (must have exactly 4 cups of blackberry puree)
  • 1 tbsp fresh lemon juice
  • 3 cups white sugar
  • 1 cup water
  • 1 packet of Sure-Jell less sugar needed Premium Fruit Pectin

Instructions

  • Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
  • Wash the blackberries. Place them all in a thin wire strainer, and mash the berries with a large wooden spoon over and over, this will separate the seeds and will produce a blackberry puree - you will need exactly four cups of puree.
  • Remove to occasionally scrape the outside bottom of the strainer with the spoon because there is puree on it.
  • Add the lemon juice to the blackberry puree and stir until combined.
  • Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan.
  • Bring mixture to a boil on medium-high heat, stirring constantly.
  • Boil and stir for 1 minute. Remove from heat.
  • Quickly pour the blackberry puree into the hot sugar mixture.
  • Stir with a large spoon for a few minutes.
  • Pour the seedless blackberry jam into the clean freezer-proof containers, leaving ½ inch space at the top for expansion during freezing;
  • Cover with lids. Let stand at room temperature for 24 hours until set.
  • Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
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Recipe Rating




41 Comments

  1. I loveee blackberries and this jam looks like the perfect way to enjoy them even longer 🙂

  2. Blackberry is my favorite jam but removing the seeds is work. But is tastes so good and so convenient to have in the freezer.

    1. 5 stars
      An older man neighbor of mine picked a bunch wild. I said I would make jam, but he wanted to seeds removed. He said his sister runs them through a juicer and the juice is what she uses. I’m going to attempt it. Hope it works cuz he spent lots of time picking them.

    2. I put them in my food processor and then strained. After trying two other methods – cheesecloth (what a mess) and trying to mush them through a strainer.

      Food processor all the way.

  3. what would the amounts be if I wanted to make freezer raspberry jam?

  4. Rachelle Gregory says:

    Is it 8 cups whole blackberries or 8 cups of strained and seeded berries?

    1. Rachelle:

      8 cups of whole blackberries mashed down as much as possible and strained very well.

      ~Pam

    2. Carol Riley says:

      You do not say how much puree is needed. Exact measurements….not exactly exact.

  5. Mike Stone says:

    How much puree do you use for this recipe

    1. Mike:

      8 cups of whole blackberries mashed down as much as possible and strained very well.

      ~Pam

    2. Hi: I made this yesterday without realizing the berry measurement was pre-pureed (what really matters is the volume of puree). I used 6 cups pureed blackberries, 3 cups sugar, one package pectin. It has not set, so I plan to add another package.

  6. I have already smashed and strained the berries so its all just puree. How much should i use?

  7. When you say cover do you mean with lids or what

    1. Yes. Cover with lids.

      Pam

  8. I followed recipe and the jam did not set up. Any suggestions?

    1. Angie Walker says:

      5 stars
      I used it for syrup for ice cream and drizzle over cheese cake ! it was great

    2. Cheryn Pollard says:

      Wilma, I’m having the same problem. I followed exactly and definitely the sugar boiled for more than a minute however 20 hours later, my counter is filled with jars of blackberry syrup, something I definitely can’t use. What did you do to fix yours?

  9. Angie, Yes, it would work for syrup, but why didn’t it set up when I followed the recipe?

    1. Wilma,

      I am sorry it didn’t set for you. I am not sure what happened. Did you allow it to boil for the full minute? I hope you were still able to enjoy it.

      ~Pam

  10. I found directions to “save” runny jam and it appears to have worked. If a blackberry jam has no seeds and has been sieved, isn’t is a jelly? A couple things I found online…….fresh lemon juice has less pectin and the riper the blackberry, the less pectin. So…. you have a better chance of your jam/jelly setting if you use a mix of ripe and less ripe berries and you use bottled lemon juice, especially if you take out the seeds and seive it. Time to go pick more blackberries and make another batch.

  11. Can this recipe be used for hot water bath canning?

    1. Jackie,

      To be honest, I’ve never tried but I don’t see why not. Let me know how it turns out.

      Pam

  12. Hi Pam, found your recipe doi g online search. My kind of jamming ! But do you think this recipe can be cut in exactly half ? I only have 4 cups that I picked ?

    1. Sue,

      To be honest, I have never tried. If you measure the pectin and divide it and the other ingredients exactly in half, it may just work. Please let me know how it turns out if you try it.

      Pam

  13. Dennae Maich says:

    I ran my berries through a food mill which, removed almost all the seeds, then poured that through a wire strainer. Easy peasy! Delicious jam!

  14. I made this recipe exactly per instructions and it ended up being very soupy. Do I need to wait longer (it’s been 2 days) or do I need to boil it again with more pectin or sugar?

    1. Jim,

      I am not sure what went wrong and I don’t know if re-boiling it is the answer – I am so sorry it didn’t set. If you had the exact amounts of ingredients it should have set. Other readers who didn’t have the exact amount of crushed fruit puree had similar problems and used it as a syrup instead of a jam.

      Pam

  15. I ran my berries through a food processor and then strained. Worked well.

    The recipe says to remove the pot from heat after boiling for one minute.

    It doesn’t say to put the pot back on the heat.

    Is that correct? It’s been 20 hours at room temp and it hasn’t set yet.

    1. You don’t put it back on the heat. It should have set if you had exact amounts of puree, sugar, pectin and lemon juice. I am sorry to hear it didn’t set for you.

      -Pam

  16. 1 star
    This was a huge let down. I followed the recipe measurements and directions exactly and it didn’t set. 🙁 Guess I’ll just have some freezer blackberry syrup for pancakes…

  17. I followed the recipe completely and it did not set either. I read the instructions on the Sure jell and it used a lot more sugar. I poured all the liquid back in the sauce pan and added 3 more cups of sugar and brought to a boil for about 2 more minutes. I put it back in the jars and left it on the counter. After only a few hours, it had already set. I tasted it and it was so delicious. When I tasted the first batch it did not taste as sweet as I was expecting. Anyway, I love this jelly now.
    Suzie

    1. Suzie,

      If you didn’t use the less sugar Sure Jell pectin (pictured above) it would need more sugar. I’m so glad it worked out for you in the end.

      -Pam

  18. Susan Houseworth says:

    My BBS are frozen. I’m should thaw and cook them down first right?

    1. Susan,

      Wash the blackberries then thaw them in a thin wire strainer inside a large bowl to catch the juices. Once thawed, mash the berries with a large wooden spoon over and over, this will separate the seeds and will produce a blackberry puree – you will need exactly four cups of puree.

      If you aren’t using the pectin I used, you must follow the directions on your pectin package.

      -Pam

  19. So I just made my first batch of this jam and my mixture was very frothy… I had to spoon the froth of a little at a time until the jars were full… Is this to be expected?

    1. Ashley,

      I’m not sure why it was frothy. I think I would try to remove the froth with a spoon but it’s never happened to me before.

      -Pam