This easy recipe for microwave Blackberry Jam without Pectin is low in sugar and is a delicious and natural way to enjoy fresh blackberries’ sweet and tangy taste.
Because blackberries are naturally high in pectin, no additional preservatives or thickeners are required. And the best part, like this recipe for blueberry jam without pectin, this recipe can be whipped up in less than fifteen minutes with only three simple ingredients.
Small-batch blackberry jam made in a microwave is perfect for those who prefer a softer and more spreadable consistency, as it has a more natural and fruit-forward taste. And because this homemade jam is stored in the refrigerator instead of canned, it uses seventy-five percent less sugar than typical blackberry jam.
In this post, I’ll guide you through the process and also provide tips for making the perfect pectin-free blackberry jam every time. So, whether you’re a seasoned jam maker or just starting out, this simple recipe will have you whipping up delectable blackberry jam with ease!
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Why this recipe is a keeper:
- Blackberry jam without pectin is an excellent alternative to making traditional jams, requiring only three ingredients, virtually no prep work, and less than fifteen minutes of cooking time.
- Forget store-bought jams – like my homemade Sweet and Spicy Tomato Jam; this jam is made without artificial preservatives or pectin and less sugar for a healthier alternative.
- Fewer dishes to wash. This recipe is made and cooked in a microwave using one bowl—no dirty pans to clean.
Only three ingredients:
- Blackberries – fresh blackberries have a delicious and unique taste that is perfect for eating on their own or using in various recipes, including desserts such as Old Fashioned Blackberry Pie, Homemade Peach and Blackberry Crumble, and savory main dishes such as Pork Tenderloin with Blackberry Sauce.
- Sugar – enhances the sweetness of the berries. It also works together with lemon juice to activate the natural pectin in the blackberries, which helps to set the jam and give it a spreadable texture.
- Lemon juice – the bright, tart flavor of the lemon juice helps balance out the sweetness of the berries. The acid in the lemon juice helps break down the fruit’s natural pectin, allowing the jam to thicken and set into a spreadable consistency.
(Specific measurements can be found in the recipe below.)
How to make Microwave Blackberry Jam without Pectin:
- Rinse the blackberries in cold water and drain them in a colander. Gently pat them dry with a clean kitchen towel. Sort through them and remove any soft or damaged berries.
- Add sugar to a large microwave-safe bowl and microwave on high for two minutes or until the sugar is warm.
- Add the blackberries and mash slightly with a potato masher or fork. Then, stir to combine.
- Cover with wax paper, microwave on high for a minute and a half, remove from the microwave and stir. Microwave again for another minute and a half.
- Uncover and microwave on high for ten minutes or until the berries are very soft and the liquid has reduced and thickened slightly.
- Remove the bowl from the microwave and add the lemon juice. Cool, cover, and chill in the refrigerator overnight. The jam will continue to thicken as it chills.
- Spoon into jars with tight-fitting lids and store in your refrigerator for up to one month or in the freezer for up to four months.
- Serve on freshly made biscuits, toast, or an English muffin.
What is pectin:
Pectin is a naturally occurring substance found in the cell walls of many fruits and vegetables, particularly in citrus fruits, apples, and berries. It is a type of soluble fiber that forms a gel-like structure when heated with sugar and acid, such as lemon juice, which helps to set jams and preserves.
Top tips:
- With berries such as blackberries, younger under-ripe berries have more pectin than more mature or over-ripe berries. Therefore, to ensure the jam will set up properly, make sure you include a small amount of under-ripe berries in the mix.
- Another way to ensure your jam has the proper consistency is to use bottled lemon juice or the juice of regular lemons because they are more acidic. Meyer lemons are less acidic, and your jam may be looser.
- Be sure to use a large enough microwave-safe bowl for cooking your jam, and watch it carefully. The mixture will quadruple up in size and could bubble over and make a mess in your microwave.
- I used an eight-quart bowl and had to pause the microwave and let the mixture settle down several times before continuing the cooking process.
Delicious ways to use No Pectin Blackberry Jam in meals and snacks:
Blackberry jam paired with peanut butter makes an excellent peanut butter and jam sandwich, but don’t stop there. Try these other menu ideas too!
- Drizzle it over my Meyer Lemon Ice Cream or Frozen Lemonade Pie.
- It can also be spread on biscuits, hoe cakes, toast, or bagels for a quick and easy breakfast or used as a topping for pancakes or waffles.
- Swirl it into yogurt or oatmeal for added sweetness and flavor, or spread it on a grilled cheese sandwich for a sweet and savory twist.
- Use it as a glaze for grilled or roasted meats, such as chicken or pork, or stir it into barbecue sauce for a tangy and sweet flavor.
- Use it for thumbprint cookie filling, or mix it into whipped cream for a fruity dessert topping.
- Use it as a condiment for a cheese plate or charcuterie board or add a tablespoon or so to softened butter and gently swirl it in to make a compound blackberry butter.
The difference between jam, preserves, and jelly:
Jam, preserves, and jelly are all made from fruit and sugar, but there are some differences between them:
- Jam: Jam is made from crushed or chopped fruit that is cooked with sugar, an acid like lemon juice, and sometimes pectin. The end result is a spreadable mixture that contains small pieces of fruit. Jams can be made from a single type of fruit or a combination of fruits.
- Preserves: Like jam, preserves are made from fruit, sugar, and an acid like lemon juice. However, preserves typically contain larger pieces of fruit or even whole fruits.
- Jelly: Jelly is made from fruit juice cooked with sugar and pectin until it sets. Unlike jam and preserves, jelly doesn’t contain any pieces of fruit and has a smoother texture.
Overall, the main difference between jam, preserves, and jelly is the texture and appearance of the final product, with jam containing small pieces of fruit, preserves having larger pieces or whole fruits, and jelly being smooth and without pieces of fruit.
Recipe FAQs:
Homemade jams made without pectin will always be looser than store-bought jams or jams made with commercial pectin. If, after sitting in the fridge overnight, the consistency is still too loose for your taste, here are some ideas to thicken it up.
1. Add a tablespoon of chia seeds, and let the jam sit for a few hours more in the fridge. The chia seeds will expand and absorb the extra liquid.
2. Try cooking the jam in the microwave for another five minutes.
3. Mix a teaspoon of cornstarch with a bit of the loose jam until the mixture is smooth, and add it to the jam. Cook in the microwave for a few minutes or until the jam has thickened. This method may make your jam a bit cloudy.
4. Add some Ultra-gel, an instant cornstarch-based thickener that can be stirred into cold jam.
Loose jam is not the end of the world, and it still will be delicious. You can always use it as syrup and drizzle it over pancakes, waffles, or ice cream.
Yes, frozen blackberries can be used in this recipe. Be sure to let them thaw and drain first.
To store fresh blackberries and extend their shelf life, follow these steps:
1. Choose firm, plump blackberries that are dry and free of mold or bruises.
2. Avoid washing the berries until you’re ready to eat them, as excess moisture can cause them to spoil more quickly.
3. Place the blackberries in a shallow container lined with paper towels or a clean kitchen towel. This will help absorb excess moisture and prevent the berries from getting crushed.
4. Cover the container with a lid or plastic wrap, and store it in the refrigerator.
5. For the best results, use the blackberries within two-three days of purchase.
To freeze them, wash and dry them, spread them out in a single layer on a baking sheet, and freeze them until firm. Once frozen, transfer the berries to a resealable freezer bag or container, and store them in the freezer for up to six months.
More condiment recipes:
Here is a link to all of my condiment recipes if you need more ideas.
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Easy Blackberry Jam Recipe without Pectin
Equipment
- Microwave
- Large clear glass microwave-safe bowl
Ingredients
- 1 cup granulated sugar
- 4 cups fresh blackberries, frozen blackberries can be substituted, but must be thawed and drained first
- 1 teaspoon lemon juice, fresh or bottled
Instructions
- Rinse the blackberries in cold water and drain them in a colander. Gently pat them dry with a clean kitchen towel. Sort through them and remove any soft or damaged berries.
- Add sugar to a large microwave-safe bowl and microwave on high for two minutes or until the sugar is warm.
- Add the blackberries and mash slightly with a potato masher or fork. Then, stir to combine. Cover with wax paper, microwave on high for a minute and a half, remove from the microwave and stir. Microwave again for another minute and a half.
- Uncover and microwave on high for ten minutes or until the berries are very soft and the liquid has reduced and thickened slightly. (The berry mixture will quadruple while cooking, so watch it carefully and pause your microwave for a few seconds if it looks like it might overflow.)
- Remove the bowl from the microwave and add the lemon juice. Cool, cover, and chill in the refrigerator overnight. The jam will continue to thicken as it chills.
- Spoon into jars with tight-fitting lids and store in your refrigerator for up to one month or in the freezer for up to four months.
Margaret
Delicious and easy. Mine set fairly solid very quickly, a bit too solid in fact. I’ll definitely make it again.
Sue
At last an easy way to make bramble jam! I guessed at proportions as being English I don’t do cups! I picked the brambles from my garden and usually I make a sort of juice. I cooked the mixture for 10 minutes, left it for a short while (someone interrupted me) then cooked it for another 4 minutes. I left it to cool down before putting it in the fridge still in its cooking vessel overnight. I’ve just spooned it into a jar and it’s quite thick, tastes nice too. I shall try the method with strawberries next year. Thank you.
Barbara
10 mins…. No, still runny even after leaving over night!
Sharon Rigsby
Hi Barbara,
This jam is definitely a little more syrupy than regular jams, but it should still set up into a soft jam after leaving it in the refrigerator overnight. I’m sorry it didn’t turn out for you.
All the best,
Sharon
Carol Walker
Love this recipe. Have made it numerous times and it has been perfect every time. and has come my go to recipe for blackberry jam!
Sharon Rigsby
Hi Carol,
I’m so glad you like this recipe. I love blackberry jam and love how easy it is to make! Thanks so much for leaving a comment.
All my best,
Sharon