Seedless Blackberry Freezer Jam
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4 from 4 votes

Seedless Blackberry Freezer Jam

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiment
Servings: 6 cups
Author: Pam - For the Love of Cooking


  • 8 cups fresh blackberries (must have exactly 4 cups of blackberry puree)
  • 1 tbsp fresh lemon juice
  • 3 cups white sugar
  • 1 cup water
  • 1 packet of Sure Jell less sugar needed Premium Fruit Pectin


  • Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
  • Wash the blackberries. Place them all in a thin wire strainer, and mash the berries with a large wooden spoon over and over, this will separate the seeds and will produce a blackberry puree - you will need exactly four cups of puree.

  • Remove to occasionally scrape the outside bottom of the strainer with the spoon because there is puree on it.
  • Add the lemon juice to the blackberry puree and stir until combined.
  • Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan.
  • Bring mixture to a boil on medium high heat, stirring constantly.
  • Boil and stir for 1 minute. Remove from heat.
  • Quickly pour the blackberry puree into the hot sugar mixture.
  • Stir with a large spoon for a few minutes.
  • Pour the seedless blackberry jam into the clean freezer proof containers, leaving ½ inch space at the top for expansion during freezing;
  • Cover with lids. Let stand at room temperature for 24 hours until set.
  • Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.