Blackberry Jam Recipe Without Pectin

This blackberry jam recipe without pectin makes the best small-batch refrigerator jam, full of summer flavor! Enjoy sweet heat in every spoonful.

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Course: Condiments

Cuisine: American

Keyword: blackberry jam recipe without pectin, jalapeno blackberry jam

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 65kcal

Author: Louisa

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!

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.