One of my boys loves everything blackberry.
We keep a stash of frozen blackberries in the freezer just for him — to toss in oatmeal or yogurt, or even pack in his school lunch and let them thaw by the time he eats. He likes blackberry syrup on his pancakes, and one year, he even asked for a blackberry cake for his birthday. (It was amazing… until we added frosting. That totally ruined it. 😂)
His favorite ice cream flavor at Culver’s? The blackberry one — whatever those Blizzard-style things are called.
So when the fruit truck rolled through town with fresh blackberries, I had to grab some. We left plenty for fresh eating (for him, of course), but I also figured it was the perfect time to try something new: a blackberry jam recipe — homemade, sweet, and simple.
We’ve always made strawberry freezer jam around here, and it’s a staple in the boys’ school lunches. But I had a hunch he’d love this version just as much.
Turns out, I was right — he absolutely loved it!
Why You’ll Love This Blackberry Jam Recipe
If you’ve never made jam before, this is a great one to start with — no canning required! It’s a simple, sweet way to preserve fresh blackberries and enjoy them all year long.
- Sweet and tangy blackberry flavor – rich, bold, and packed with real fruit
- Freezer-friendly – make a batch now and stash it away for later
- Kid-approved – perfect for PB&Js, toast, or spooned over ice cream
- Quick and simple – done in under 30 minutes with just 3 ingredients
- Tried-and-true method – the cooked Sure-Jell version sets beautifully every time
- No canning needed – just pour, cool, and freeze
t’s the same method we use for strawberry and blueberry jam — just as easy, but with a bold berry flavor that really shines. If your family loves blackberries, they’ll go crazy for this jam.
Ingredients
This easy blackberry freezer jam comes together with just three simple ingredients — nothing fancy required.
- 4 cups fresh or thawed blackberries
- 7 cups granulated sugar
- 1 box Sure-Jell fruit pectin (yellow box)
That’s it! No lemon juice, no special tools — just the real stuff, made the old-fashioned way.
How to Make Blackberry Freezer Jam with Sure-Jell
This old-fashioned blackberry freezer jam is bold, sweet, and packed with flavor — and it sets up beautifully using the cooked Sure-Jell method. No canning required!
1. Wash and sort the blackberries
Rinse your blackberries under cool running water and remove any stems or leaves. Measure out 4 cups and set aside.
2. Prepare your jars or containers
Wash your jars or freezer-safe containers in warm soapy water and let them dry while you make the jam.
3. Combine berries and pectin
Pour the blackberries into a large pot and stir in 1 box of Sure-Jell. Set the heat to medium-high.
4. Mash and bring to a boil
As the berries heat up, mash them with a potato masher right in the pot. Keep stirring and mashing until the mixture reaches a full rolling boil (it keeps bubbling even while stirring).
5. Add sugar and stir
Pour in all 7 cups of sugar at once and stir well. Keep the heat on and stir constantly — the mixture will thicken quickly.
6. Boil for 1 minute
Once the jam returns to a rolling boil, set a timer and boil for exactly 1 minute, stirring the entire time. Then remove from heat.
7. Fill the jars
Quickly ladle the hot jam into clean jars, leaving about ½ inch of headspace. A funnel helps keep the mess down.
8. Wipe rims and seal
If any jam dripped on the rims, wipe them clean with a warm, damp cloth. Let them cool for a bit before adding the lids and rings.
9. Cool and store
Let the jars sit out on the counter for several hours to cool and begin setting. Once they’re cool, move them to the freezer for long-term storage and put one in the fridge to enjoy right away.
Tips for Success
Blackberry jam is simple to make, but a few small details can make a big difference in how it turns out. Here’s what we’ve learned after a few batches:
- Use ripe, sweet blackberries – Underripe berries can make your jam taste too tart.
- Don’t reduce the sugar – The jam needs the full amount to set properly.
- Boil for the full time – Once the sugar is added, make sure to boil for exactly one minute.
- Work quickly – Once the jam is done cooking, move fast to get it into jars before it starts to cool.
- Don’t double the batch – It might not set correctly. Make one batch at a time for best results.
This jam thickens as it cools and sets fully within 24 hours. You’ll know it’s just right when it has that perfect glossy, spoonable texture.
Frequently Asked Questions
If you’re new to making jam — or just new to using blackberries — here are a few common questions that might come up.
Can I use frozen blackberries for freezer jam?
Yes! Just thaw them completely and drain off any excess liquid before measuring. You’ll need 4 full cups of mashed berries, just like with fresh.
Is this jam or jelly?
It’s a jam — made with mashed whole fruit, so it has a thicker texture and some seeds. Jelly is made from just the juice and is completely smooth.
How do you make blackberry jam from scratch?
This is it! Mash the fruit, cook it with pectin, add sugar, boil, and freeze. No canning required — just an easy, old-fashioned recipe that sets up beautifully.
Can I reduce the sugar?
Not with this version. The yellow box of Sure-Jell requires the full amount of sugar to work. If you’re looking for a low-sugar version, use the pink box of Sure-Jell made for reduced-sugar recipes.
How long does freezer jam last?
It keeps in the fridge for up to 3 weeks, or in the freezer for up to 1 year. Once thawed, store it in the fridge and use within a few weeks.
Can I double the batch?
I don’t recommend it. I messed up a double batch of strawberry jam once doing that. Doubling can mess up the set and cause the jam to be runny. If you want more jam, make two separate batches instead.
Blackberry Freezer Jam with Sure-Jell
Ingredients
- 4 cups fresh or thawed blackberries
- 7 cups granulated sugar
- 1 box Sure-Jell fruit pectin (yellow box)
Instructions
- Wash and sort the blackberries, removing any stems or leaves. Measure out 4 cups and set aside.
- Prepare your jars or freezer containers by washing them thoroughly and setting them out to dry.
- In a large pot, combine the blackberries and 1 box of Sure-Jell. Stir to mix.
- Set the pot over medium-high heat and mash the berries with a potato masher as they heat.
- Bring the mixture to a full rolling boil, stirring constantly.
- Add all 7 cups of sugar at once and stir well to combine.
- Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat and quickly ladle the hot jam into clean jars or containers, leaving ½ inch of headspace.
- Wipe the rims clean with a warm, damp cloth, and let them cool on the counter for several hours.
- After the jars have cooled, put the lids on and then transfer to the freezer or fridge.
Notes
- You can use fresh or frozen blackberries — just thaw completely and drain any excess liquid before measuring.
- Don’t reduce the sugar or double the batch; it may not set properly. Make one batch at a time for best results.
- Boil the jam for the full time as directed to ensure a proper set.
- The jam will thicken as it cools and set fully after 24 hours.
- Store in the freezer for up to 1 year or in the fridge for up to 3 weeks.
- This recipe makes about 6 to 7 half-pint jars.
- Estimated cost: $9.50–$12 total, or roughly $1.50–$2.00 per jar.
Ways to Use Blackberry Freezer Jam
This jam is more than just a sandwich spread — though it’s hard to beat a good PB&J with homemade jam! Here are some of our favorite ways to enjoy it:
- Spread on toast, biscuits, or English muffins – a classic, simple breakfast
- Swirl into yogurt or oatmeal – adds sweetness and color
- Spoon over vanilla ice cream – easy homemade sundae
- Serve with pancakes or waffles – in place of syrup (or alongside it!)
- Use as filling for thumbprint cookies or muffins – great in baked goods
- Add to a charcuterie board – pairs well with cheeses and crackers
- Drizzle over cheesecake or pound cake – fruity topping for desserts
- Stir into lemonade or tea – for a fruity summer twist
Once you taste it, you’ll find yourself reaching for this jam more often than you expected.
Slow Down and Savor It
Love Blackberry Jam?
Tap to save this easy freezer jam recipe — just 3 ingredients, no canning, and full of bold berry flavor!
When my son first asked for blackberry cake on his birthday, I should’ve known he’d love blackberry jam too.
There’s just something about giving your kids the foods they love — especially when you’ve made it yourself. Whether it’s in their school lunch, swirled into yogurt, or spooned over a bowl of ice cream, this jam is one more simple way that I can show him just how much I love him.
And that’s what this is really about. ❤️
It’s not just a blackberry jam recipe — it’s a little piece of summer in a jar, made by hand for the people who matter most. So take the time to make it, and slow down long enough to enjoy every sweet spoonful.
More Jam & Jelly Recipes
Strawberry Rhubarb Jam with Jello
Strawberry Rhubarb Freezer Jam
A Few Snaps to My Family…
