Seedless Blackberry Jam

This seedless blackberry jam is smooth, glossy, and packed with deep berry flavor—no seeds in sight. Made the old-fashioned way without added pectin, it’s perfect for topping yogurt, layering in desserts, or spreading on soft pastries.

👥 64 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pot
●saucepan
●strainer

📝 Preparation Steps

Prepare your canning setup: Wash and sterilize 6 to 7 half-pint jars. Place new lids in hot water (not boiling), and prepare your water bath canner. Keep everything hot until ready to fill.

Cook the berries to loosen seeds: Combine the mashed blackberries and water in a deep saucepan or jam pot. Bring to a gentle boil and simmer for about ⏱️ 5 minutes, mashing with a potato masher as they cook. The fruit should break down completely and release its juice.

blackberries (see notes)16 cups

Strain out the seeds: Working in batches, press the softened berries through a fine mesh strainer, chinois, or food mill fitted with a berry screen. You should end up with approximately 6 cups of seedless blackberry pulp. A little more or less is fine—just be sure to adjust the sugar (see notes).

sugar4 cups

Measure and add sugar: Return the seedless pulp to a clean jam pot. Stir in 4 cups granulated sugar and optional lemon juice. Mix well to dissolve some of the sugar before heating.

sugar4 cupslemon juice (optional, see notes)2 tbsp

Bring to a boil: Turn the heat to medium-high and bring the mixture to a rolling boil, stirring frequently. Use a deep pot, as seedless blackberry jam foams quite a bit.

Cook to gel stage: Boil the jam, stirring constantly, for about 15–⏱️ 20 minutes or until it reaches gel stage. Test for doneness using the plate test, thermometer method, or sheeting test (see notes).

Remove from heat and skim foam: Once gel stage is reached, take the pot off the heat. Skim off any foam from the surface if desired.

Ladle into jars: Carefully ladle the hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims clean, apply lids, and screw on bands until fingertip tight.

Process in a water bath canner: Submerge jars in boiling water with at least 1–2 inches above the lids. Process pints and half pints for ⏱️ 10 minutes, or ⏱️ 15 minutes about 6,000 feet in elevation.

Cool and store: Remove jars and let them sit undisturbed for 12–⏱️ 24 hours. Check seals, label, and store in a cool, dark place for up to 18 months. Refrigerate after opening and use within 2–3 weeks.

Nutrition Facts

calories

64 kcal

fat Content

0.2 g

serving Size

1 serving

fiber Content

2 g

sugar Content

14 g

sodium Content

0.5 mg

protein Content

1 g

carbohydrate Content

16 g

saturated Fat Content

0.01 g

unsaturated Fat Content

0.12 g

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