Last Updated on August 10, 2022 by Cinthia
Did you know about the Old Fashioned Blackberry Jam Without Pectin? We’ve got the best old-fashioned recipe from one of our Chef’s grandma’s cookbooks.
Thus, we’ve interviewed our Chef and she was so willing to give us the recipe. We actually asked her for any old-fashioned jam recipe but she came out with a big surprise. And now, we give credit to the intellectual author of this tasty recipe: Grandma Beth Newmann.
Let’s honor the delicious Old Fashioned Blackberry Jam in the next paragraphs. Come join us!
Introducing Blackberry Jam -Old Style-
Blackberry jam is sweet, irresistible, and thick fruity spread. And to be honest, who doesn’t like jam? Almost all of us do, and we tend to value things more when we make them ourselves.
That is why this time we brought to you a homemade jam, made from scratch. So you can taste the difference. There’s clearly something very special about making it yourself, that it’s very easy to make!
We really hope you can try it and enjoy making it. Also, let us give you some useful facts about it.
10 Interesting facts about blackberry jam
Fact #1: Uses
This jam can be spread on bread, you can stuff it in French toast, on waffles or pancakes, you can use it at a cheesecake, tart, cake, or pie filling, add it to your oatmeal, and make a peanut butter and jelly sandwich with it!
Here, you can try it out with our ultimate flaky buttermilk biscuits. I’m guessing you being a biscuit lover like us. So if you plan to spend a Sunday cooking with your family, you should make the biscuits and jam! You’ll love them even more together.
Fact #2: Shelf Life
You can keep it in a cool, dark place for about 6 months. Once you open it, you can refrigerate it for even longer.
Fact #3: Natural Thickness
Wild blackberries contain too much pectin, which is why they produce this natural thickness.
Fact #4: Fresh or Frozen?
We recommend you to go to the local market and buy some fresh blackberries, but in case you can’t, you can buy the frozen ones at the nearest supermarket or local store.
Fact #5: Sugar = Honey
Replace sugar with honey. You will just need an extra ingredient: 1 1/2 tablespoon of cornstarch to help thicken your jam.
You won’t believe this, but there are over 300 types of honey available in the United States only! Try one of these:
- Bee Honey
- Agave Honey
- Maple Honey
- Cane Honey
- Manuka Honey
- Wildflower Honey
- Acacia Honey
And many other types of honey. This is actually very valuable information to all of our vegan friends out there, who are always looking for vegan, healthier options and alternatives.
Fact #6: Stir, stir, stir
When making blackberry jam, it foams, so make sure to watch it closely and keep stirring.
Fact #7: Gel
Its final consistency should be gel-like, be patient!
Fact #8: Ripest Stage
When picking your fresh blackberries, make sure they are in their ripest stage. That way, you will get the highest amount of pectin from them.
Fact #9: Clean Them Up
Don’t forget to wash and rinse your blackberries before smashing them.
Fact #10: Temperature
Sugar turns into gel and bonds with pectin at 220 degrees Fahrenheit, you can use a candy thermometer to keep track of its right temperature if you want to.
Old Fashioned Blackberry Jam Recipe
Get ready for the easiest and delicious Grandma’s recipe, you can also scroll down and you’ll find the printable version of it. Don’t forget to ask any questions or maybe share your recipe with us, that would be awesome!
- 4 cups of blackberries – fresh or frozen –
- 1/2 tsp of lemon juice
- 1 cup of sugar
- 1/4 cup of water
Step #1: Smash the blackberries
Place your blackberries in a saucepan and carefully smash them, you can use a potato masher or a cup.
Step #2: Add sugar
Pour the sugar in intervals onto the berries and mix well. You’ll see the blackberries begin to release their juice and form foam. Keep stirring.
Step #3: Let it Boil
Add the water and let it boil for about 10-15 minutes or until your jam has thickened.
Step #4: Add lemon and Cool!
Remove from heat and allow to cool at room temperate. Once is cooled, add the lemon juice and combine well. Then, place it into a jar, cover, and refrigerate.
Step #5: Enjoy!
You’re ready to use it as you desire.
Old Fashioned Blackberry Jam Without Pectin
- Smash the blackberries. Place your blackberries in a saucepan and carefully smash them, you can use a potato masher or a cup.4 cups blackberries - fresh or frozen -
- Add sugar. Pour the sugar in intervals onto the berries and mix well. You'll see the blackberries begin to release their juice and form foam. Keep stirring.1 cup sugar
- Let it Boil. Add the water and let it boil for about 10-15 minutes or until your jam has thickened.1/4 cup water
- Add lemon and Cool! Remove from heat and allow to cool at room temperate. Once is cooled, add the lemon juice and combine well. Then, place it into a jar, cover, and refrigerate.1/2 tsp lemon juice
- Enjoy! You're ready to use it as you desire.
There’s a fact about fresh food being perishable, that has made human beings search for techniques that help preserve them and extend their life in times of scarcity or their low season. And this has happened since ancient times.
Jams are a way to preserve fruits in sugar. Excess sugar stops the growth of microorganisms, retains water, and extracts moisture from living cells.
And remember, jams are products that, consumed in moderation, can surely brighten our mornings.
Read more about Sensationally Easy Blackberry Cobbler With Cake Mix