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.
4cupsfresh blackberries,frozen blackberries can be substituted, but must be thawed and drained first
1teaspoonlemon 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.
Notes
Homemade jams made without pectin will always be looser than store-bought jams or jams made with commercial pectin.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 paused the microwave to let the mixture settle down several times before continuing the cooking process.