Go Back
Easy Seedless Blackberry Jam with scone. and blackberries on a board.
Print Pin
5 from 5 votes

Easy Seedless Blackberry Jam

This delicious, small batch Easy Seedless Blackberry Jam is made with just 3 ingredients, blackberries, granulated sugar and freshly squeezed lemon juice and no pectin.
Course teatime
Cuisine Briish
Keyword blackberry, preserve, seedless
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 small jar (300 ml)
Author Camilla Hawkins


  • Preserving pan or large pan
  • sieve
  • 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).



Before you start:
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).