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This blackberry jam recipe without pectin makes the best small-batch refrigerator jam, full of summer flavor! Enjoy sweet heat in every spoonful.
Add a little kick to your picnics, backyard gatherings, and BBQs this summer with this jalapeno blackberry jam!
Perfect with both savory dishes and sweets, this 4-ingredient blackberry jalapeno jam without pectin is so simple you might not even need a trip to the grocery store to make it.
This is also a refrigerator blackberry jalapeno jam recipe!
You won’t need special equipment like a water bath canner or worry about the canning process for proper food preservation.
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There’s something about fresh blackberry recipes like this blackberry jam that really tastes like home.
Spoon the luscious small-batch jam over desserts like Instant Pot cheesecake bites or peach cobbler pound cake and make even the hottest, low-energy summer months feel a little better!
Why You’ll Love This Easy Homemade Blackberry Jam Recipe
- It’s super easy to learn how to make blackberry jam without pectin. No complicated canning methods to ensure food safety, or breaking the bank, because you’ll only need 4 ingredients.
- This blackberry jam recipe without pectin blends sweet with spicy. The extra kick from jalapenos is not overpowering, but just enough to make the jam interesting, whether you use it as a condiment, topping, filling, or spread.
- Since this is a blackberry jam without pectin, you’ll really get the pure taste of the blackberries. It’s way better than store-bought jams that sometimes taste like sugary gels!
Ingredients
Fresh blackberries – For the best results, we recommend using fresh berries for this blackberry jam no pectin recipe. Frozen blackberries might add excess liquid to the jam.
Granulated white sugar – You can try other sweeteners, but regular granulated sugar works the most consistently for helping this no-pectin blackberry jam set properly.
Jalapeno peppers – This is the surprise ingredient in our pectin-free blackberry jam. The subtle heat brings out the berries’ sweetness. If you like it spicier, you can even leave some seeds in!
Lemon juice – This recipe for blackberry jam without pectin works because blackberries naturally contain enough pectin to set when cooked with sugar. And to further help with the setting process, add some bright, tangy lemon juice.
Ingredient Additions For Blackberry Jam Recipe Without Pectin
Raspberries
This no-pectin blackberry jam recipe also works beautifully with mixed berries! Try adding raspberries to give your homemade jam a more vibrant, floral flavor. Jam making is always such a fun process!
Spices
How to make blackberry jam without pectin taste more special? Add a little spice!
Start with 1/8 teaspoon of ground cardamom, then adjust and experiment with other warm spices to find your perfect blend.
Aromatics
This spicy blackberry jam goes really well with aromatics like vanilla extract and lemon zest. They help give the jam a more nuanced flavor.
Tips For Making This Recipe
Prepare Your Jars
Prepare your jars by heating them in simmering water at around 180°F. Then, ladle the hot jalapeno blackberry jam into the warm jars, leaving about 1/4 inch of headspace. Wipe the rims clean, let the jars cool to room temperature, then add the lids and bands before refrigerating the jam.
Know When Your Jam Is Ready
Want to test if your jalapeno blackberry jam is done? Freeze a small plate for the wrinkle test! After your no-pectin blackberry jam reaches 220°F, spoon a small dollop onto the cold plate and let it sit for about 30 seconds. Then, gently push the jam with your finger. Your jam is ready if its surface forms wrinkles.
Storage Tips
You can store your blackberry jam in the fridge for up to 3 weeks, or freeze it in freezer-safe containers for up to 3 months. Keep in mind that this blackberry jam without pectin is designed for refrigerator storage and is not shelf-stable like properly canned jam.
Jalapeno Blackberry Jam Recipe FAQs
Can you really make blackberry jam without pectin?
Absolutely! This blackberry jam recipe without pectin works because blackberries contain enough pectin to reach the gel stage. And of course, don’t forget to add some lemon juice, as its acidity will help activate the blackberries’ natural pectin.
Why doesn’t homemade blackberry jam look glossy?
Using too little sugar and overcooking can make your homemade jalapeno blackberry jam look dull and matte rather than shiny.
Why did my blackberry jam turn grainy?
Rushing the cooking process can prevent the sugar from fully dissolving into the mixture, leaving you with a grainy jam. To avoid this, stir often until no sugar grains remain in your blackberry jalapeno jam.
Should you skim the foam off blackberry jam?
The foam is completely edible, so it’s really a personal preference. I like to skim it off before pouring the blackberry and jalapeno jam into the jars, because the foam can make the tops look cloudy.
What thickens blackberry jam naturally without pectin?
This blackberry jam without pectin sets beautifully on its own, but you can also stir in 1/2 to 1 teaspoon of chia seeds after removing the jam from the heat for an even thicker consistency. Oh, and make sure to let the jam cool so it can continue to set!
More Delicious Condiments
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Blackberry Jam Recipe Without Pectin
Ingredients
- 2 1/2 cups fresh blackberries, rinsed and patted dry
- 1 1/4 cups granulated white sugar
- 2 jalapenos, seeded and chopped
- 1 tbsp freshly squeezed lemon juice
Instructions
- Gather the ingredients for your blackberry jam, and make sure your jars, lids, and bands are clean and ready to use.
- Add the blackberries, sugar, chopped jalapenos, and lemon juice to a deep stainless steel pot or saucepan over medium heat. The pot should be deep enough to prevent the jam from bubbling over as it foams during cooking!
- Mash the berries and stir often so the ingredients cook evenly and the sugar fully dissolves. Continue cooking until the jam reaches 220°F.
- Remove the blackberry jam from the heat and carefully ladle it into the sterilized jars, leaving 1/4 inch of headspace. Let the jam cool, then secure the lids.
- Store the jars in the refrigerator and enjoy your jalapeno blackberry jam within 3 weeks!
Notes
- Prepare your jars by heating them in simmering water at around 180°F. Then, ladle the hot jalapeno blackberry jam into the warm jars, leaving about 1/4 inch of headspace. Wipe the rims clean, let the jars cool to room temperature, then add the lids and bands before refrigerating the jam.
- Want to test if your jalapeno blackberry jam is done? Freeze a small plate for the wrinkle test! After your no-pectin blackberry jam reaches 220°F, spoon a small dollop onto the cold plate and wait about 30 seconds. Then, gently push the jam with your finger. Your jam is ready if its surface forms wrinkles.
- You can store your blackberry jam in the fridge for up to 3 weeks, or freeze it in freezer-safe containers for up to 3 months. Keep in mind that this blackberry jam without pectin is designed for refrigerator storage and is not shelf-stable like properly canned jam.
Nutrition
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