Blackberry Freezer Jam is a sweet, vibrant spread bursting with fresh berry flavor—and the best part is, there’s no cooking required. It’s one of the easiest ways I preserve summer fruit, locking in that juicy, tart-sweet taste for months. With just a few ingredients and some freezer space, I can enjoy the taste of fresh blackberries any time of year.
Why You’ll Love This Recipe
I love this recipe because it’s quick, mess-free, and doesn’t require any canning equipment or boiling. The blackberries stay bright and flavorful, and the texture is smooth with little bursts of berry. It’s perfect for spreading on toast, swirling into yogurt, layering in desserts, or even as a topping for pancakes and waffles. I can make a whole batch in under 30 minutes and stash it in the freezer for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh blackberries (washed and crushed)
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Granulated sugar
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Lemon juice (optional for brightness)
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Powdered fruit pectin (specifically for freezer jam)
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Water
Directions
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I start by mashing the blackberries with a fork or potato masher until I get a juicy, slightly chunky texture. I usually measure after mashing.
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In a separate bowl, I stir together sugar and powdered pectin until well combined.
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I add water to the sugar-pectin mixture, bring it to a boil for 1 minute while stirring constantly (this is the only cooking part), then remove it from the heat.
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I pour the hot pectin mixture into the crushed blackberries and stir for a few minutes until everything is fully dissolved and blended.
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I ladle the jam into clean, freezer-safe containers, leaving about ½ inch of space at the top to allow for expansion.
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I let the containers sit at room temperature for 24 hours to set, then move them to the freezer.
Servings and timing
This recipe yields about 5 cups of jam. It takes roughly 10 minutes to prep and another 20 minutes to mix and package—so I have fresh jam ready for the freezer in under 30 minutes. It keeps in the freezer for up to 12 months and in the fridge for about 3 weeks once opened.
Variations
Sometimes I mix in a few raspberries or blueberries for a mixed berry version. I also love adding a little lemon zest or vanilla extract for a twist. If I prefer a smoother texture, I use an immersion blender to puree the berries before mixing. I’ve also tried low-sugar pectin and reduced the sugar for a lighter jam.
storage/reheating
I don’t need to reheat this jam—it’s ready to use straight from the fridge after thawing. I store unopened jars in the freezer and thaw one at a time in the refrigerator. Once thawed, it stays fresh in the fridge for about 3 weeks. I always use clean utensils to scoop it out to avoid contamination.
FAQs
Can I use frozen blackberries?
Yes, I thaw them completely and drain any excess liquid before mashing and measuring.
Is this jam shelf-stable?
No, since it’s a freezer jam, it must be stored in the freezer or refrigerator. It’s not made for room-temperature shelf storage.
Can I reduce the sugar?
Only if I use a low- or no-sugar pectin. Regular pectin requires the full amount of sugar to set properly.
How long does it take to set?
I let it sit at room temperature for 24 hours before freezing. It should be thick and jam-like after that.
What containers are best?
I use small plastic freezer containers or glass jars labeled as freezer-safe. Wide-mouth jars work best for easy scooping.
Conclusion
Blackberry Freezer Jam is one of my favorite ways to enjoy the taste of ripe summer berries all year long. It’s fresh, flavorful, and incredibly simple to make without any special canning tools. I always keep a jar in the fridge to spread on toast or swirl into desserts—it’s a homemade treat that never fails to impress.
