Easy Seedless Blackberry Jam (aka Seedless Bramble Jam) is a delicious small batch jam made with just 3 ingredients: blackberries, granulated sugar, freshly squeezed lemon juice and no pectin.
It has a concentrated blackberry flavour with a delicious tang provided by the lemon juice which complements it beautifully.
How did this Easy Seedless Blackberry Jam come about?
Recently I went out foraging just as the local blackberries here in Surrey were starting to ripen.
After over an hour of foraging I brought home my small booty. Seems everyone else had had the same idea!
“What can I do with a small amount of blackberries?” was my immediate thought!
Having a husband who loathes seeds the idea of Seedless Blackberry Jam soon sprang to mind! Which turned out well as he absolutely loves this jam.
Why should you make Seedless Blackberry Jam?
- The main ingredient, ie the blackberries, are free if you forage for them. Who doesn’t love free food?
- This is a super quick and easy blackberry preserve recipe made without pectin.
- It’s similar to bramble jelly but much quicker to make.
- Seeds aren’t everyone’s cup of tea, particularly with the very young and denture wearers. (Hastily ads that hubby doesn’t fall into either of these categories)!
- This recipe is the perfect way to use up a small quantity of foraged blackberries.
- My hubby says this is the best homemade Seedless Blackberry Jam recipe ever!
Can you use frozen blackberries to make this blackberry jam?
Yes, you can either thaw the blackberries or use from frozen but the latter will take a little longer to mash and heat through with the sugar.
Do all the blackberries need to be perfectly ripe to make this seedless jam?
No, I had many blackberries with red patches on them. A scattering of slightly under ripe berries will just add to the pectin level (blackberries are already quite high in pectin) and help the jam to set quicker.
When are blackberries in season?
Blackberries are usually at their peak in August and early September in the UK. Though this seems to vary depending on the weather each year.
Tips on foraging blackberries
You’ll need to prepare well in order to avoid being scratched by the brambles and stung by the accompanying stinging nettles so here’s my handy check list to consider before you go foraging:
- Wear something with protective long sleeves eg a jacket.
- Gardening gloves are handy as even the blackberry leaves are barbed and will scratch you.
- Bring or find a stick or branch for moving spikey bramble stems out of the way.
- Wear sturdy shoes (I wore my plastic gardening clogs). Great for stepping on prickly brambles as you reach for those juicy berries that no-one else could reach!
- Bring someone with you if you can in case you do stumble and fall.
How to make this Easy Seedless Blackberry Jam recipe
- Gather your ingredients: blackberries, granulated sugar and lemon juice.
- Place them in a preserving pan (or similar).
- Place pan over very low heat and mash blackberries thoroughly.
- Stir with a wooden spoon until all the sugar has dissolved. (Do not allow to simmer).
- Pour mixture into a sieve and press pulp through with the back of a metal spoon.
- Add pulp/juices back to the pan.
- Turn up the heat and bring to a rolling boil.
- Time for 90 seconds, stirring continuously then take the jam off the heat.
- Test for set by placing a few drops of jam on a chilled plate.
- Push your finger through the jam, if it crinkles, it’s ready. The time your jam takes to set depends on the juiciness of your blackberries as well as how ripe they are. If jam not ready, boil for 15 – 30 more seconds and retest until ready.
- Pot up into hot sterilised jar/s.
- Seal with lid/s immediately.
What is the difference between Seedless Blackberry Jam and Blackberry Jelly?
Although Seedless Blackberry Jam is similar to Blackberry Jelly in some ways ie they both don’t contain seeds. Jelly is made by suspending the fruit over a bowl in a membrane such as muslin and none of the fruit pulp is pushed through.
The clear juice is then boiled up with the sugar. This gives a pure, jewel like jelly unlike jam which has all the fruit pulp in it.
What can you use homemade Seedless Blackberry Jam for?
- Spread it on bread, toast, scones, croissants, Scotch pancakes, crumpets etc.
- Use a filling for doughnuts, cakes etc eg Victoria Sponge.
- Add to cake batter and baked desserts.
- Swirl into cheesecake, yogurt or rice pudding.
- Use as a topping for steamed pudding.
Is Easy Seedless Blackberry Jam shelf stable?
I get asked this question a lot by my readers from across the pond where water bathing is more common. In the UK we make our jams by potting up hot jam into hot sterilized jars.
The sugar will preserve the jam for years and is best stored in a cool, dark, dry place. However, for best colour and flavour it’s best to eat within the first 12 months. So the answer is yes.
How long will the jam keep once opened?
Once opened, store the Seedless Blackberry Jam in the fridge where it will keep for a few months or more provided you always use a clean spoon to dispense it.
Can you water bath this Seedless Blackberry Jam?
Yes, just follow the instructions for brand and size of jar/s.
I’m sure you’ll love my Easy Seedless Blackberry Jam, the flavour actually takes me back to my favourite childhood sweets called Jelly Tots! Anyone remember those?
When you make this small batch Seedless Blackberry Jam do leave a comment and rating below as not only does it make me feel good, it also helps other readers. Who doesn’t read the reviews before making a recipe?
You can also share your creations with me on social media by tagging @FabFood4All as I love seeing my recipes come to life!
More jam, jelly and curd recipes
- Easy Seedless Raspberry Jam
- Seedless Strawberry Jam
- Blackberry & Apple Jam
- Blackberry & Apple Jelly
- Tutti Frutti Jam (Bumbleberry Jam) – Strawberry, Blackberry, Raspberry & Strawberry
- Blackberry & Raspberry Jam
- Blackberry Curd
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Easy Seedless Blackberry Jam
- Preserving pan or large pan
- Glass bowl
- long wooden spoon
- Large metal spoon
- jam funnel
- 1 – 2 small jam jars
- 370 g blackberries rinsed and dried of excess water
- 320 g granulated sugar
- 1 tablespoon 15 ml lemon juice
- Place blackberries, granulated sugar and lemon juice into a preserving pan or similar.
- Place pan over a low heat and mash the blackberries thoroughly. (Do not allow to simmer).
- Continue gently heating and stirring with a wooden spoon until the sugar dissolves completely. (Listen out for any crunching against the spoon).
- Pour blackberry mixture into a sieve over a glass bowl (using a spatula to scrape any seed residue left in the pan).
- Use the back of a large metal spoon to push the pulp through the sieve until left with a dry seedy residue. (Be patient, takes about 5 minutes).
- Pour the sieved juices back into the pan.
- Turn the heat to high and bring to a rolling boil and time for 90 seconds. (Mine was ready in just under 2 minutes). If you have a digital thermometer you can use that and test when mixture reaches 105C.
- Remove from heat and test for set by places a few drops of jam on a chilled saucer and place in fridge for 30 seconds.
- Push a finger through the jam and if it forms gentle crinkles and is tacky then it has reached setting point.
- If setting point hasn’t been reached then bring the jam back to a rolling boil for another 15 – 30 seconds and repeat test until ready. (My first attempt was over done at 4 minutes so just be aware that this jam sets very quickly).
- Then pot up by pouring the jam into a hot sterilised jar/s using a jam funnel if you have one.
- Seal with lid/s immediately.
- Makes approximately 300 ml of jam (just over one small jar).
Place 2 - 3 saucers/small plates in the freezer.
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).