Small Batch Seedless Blackberry Jam, No Pectin and No Butter

An open jar of blackberry jam with a blue striped cloth to the left and blackberries on the counter in front of the jar on the counter.

Small Batch Seedless Blackberry Jam, No Pectin and No Butter

Course: jam

Cuisine: American

Diet: Vegan

Keyword: blackberry seedless jam, no pectin jam, small batch jam, vegan blackberry jam

Prep Time: 10

Cook Time: 14

cooling time in pan and in the refrigerator: 6 30

Total Time: 6 54

Servings:

Calories: 82kcal

Author: Cindy Rainey

Indulge in the rich, velvety texture of our easy to make small batch seedless blackberry jam, a luscious spread that captures the essence of ripe, juicy blackberries in every spoonful. Crafted with meticulous care, this vegan delight is free from any animal products ensuring that the pure, fruit-forward flavor shines through without the use of butter. We've harnessed the natural thickness of blackberries to create a perfectly set jam without the need for pectin, offering you a cleaner, more intense berry taste that's as close to nature's bounty as it gets. Whether slathered on toast or dolloped on oatmeal, our blackberry jam is a testament to the simple pleasures of small batch artisanal preserves.

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Equipment

candy thermometer

Ingredients

12 ounces blackberries
18 Tablespoons granulated sugar see notes
1 Tablespoon lemon juice use fresh or bottled
¼ teaspoon salt scant - see notes

Instructions

Put several small plates or flat bowls in the freezer for the gel test you'll do after the mixture cooks.
Prepare the blackberries by cutting off any tops or leaves. If you buy your blackberries in a clamshell at the grocery store, they will probably already have the tops removed.
Place the blackberries, sugar, lemon juice, and salt in a medium saucepan and cook over medium heat. Stir it regularly until the sugar has dissolved. This will take about six minutes. Don't allow for a hard boil during this step. A gentle boil is fine.
Durning the last two minutes, mash the blackberries into small bits. Turn off the stove.
Pour the cooked mashed berries into a strainer and place it over a container. Mash the juice and the pulp through the strainer with the goal of leaving only (mostly) the seeds behind. This might take a few minutes of straining and mashing (calculated in the prep time). Try to get as much of the pulp as possible to push through - otherwise, you will just be getting the juice and making thin jelly. I even mash and then scrape the bottom of the strainer several times.
Return the now seedless jam mixture to the pan and once again bring to a low boil and let simmer/low boil without stirring for 8 minutes before doing the first gel test. If you are using a candy thermometer then cook to 210℉. (Depending on how thick you'd like your jam to be.).Even if you are using a candy thermometer, do the gel test to make sure the jam is as thick as you'd like.
Turn off the stove while you complete the gel test. Spoon a small amount (one-half teaspoon) onto the cold plate. Return to the freezer for two minutes. Tilt the plate to see if the mixture runs down the plate quickly or if it very slowly creeps. If it runs quickly, return the mixture to a quick boil and then immediately turn it down to a simmer for another minute or two. Try the test again. I'd be surprised but you might need to do this process a third time. You should not need to try a fourth time. See notes for another freezer test.
Remove and let cool. Give it a stir before pouring the mixture into a clean jar with a lid. Store the jam in the fridge for up to 1 month unopened. Consume within a week once opened.

Notes

Eighteen tablespoons of sugar is one cup plus two tablespoons. It will probably be easier to measure that way.

You can use frozen unsweetened blackberries for this recipe. The cooking times will likely vary.

Another way to test if the jam has been set up enough is to run your finger through the jam after it has been on the plate in the freezer for two minutes. It will show a slight wrinkle as you push your finger through it AND the two parts will not quickly come back together.

If you cook your jam to 210°F it will not be as thick a jam like you'd buy in the store. But I like it a little bit better this way. It still will thicken up quite a bit after cooling. If, after completely cooling the jam it is not thick enough to make you happy, pour it into a saucepan, bring it to a boil, and then simmer for a couple of minutes again. You don't want to cook it too much though or your jam will get an over-cooked flavor. One more time should do the trick. If you'd like your jam to be super thick then cook to 215°F. Cooking to 220°F as recommended by many recipes makes this one too rubbery IMHO.

Nutrition