Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

By Lisa Barthuly | Preserving the Harvest

Aug 23

This no sugar blackberry jam recipe, that’s low sugar and high on taste, is something no home should be without. Especially when I share how you can make this without any sugar.

Yes, no added sugar, just one secret ingredient to replace all those white granules, and it can be grown on your homestead, if you so desire. Am I the only one who gets excited about this stuff?Easy blackberry jam canning recipe, no sugar and free canning labelsBlackberries signify the end of summer in our neck of the woods. It is definitely a bitter/sweet goodbye. We love them. LOVE them. They make the most incredible jam. Ever. Syrup? Oh yeah. Pie Filling? Winner! Even humbly flash frozen, they are a favorite.

And dumplings, oh yes, dumplings are not only for your chicken dishes, they’re delightful with berries and you can use this 1940’s recipe for Blueberry Dumplings  (swap out the blueberries for blackberries) better be happening at your house soon. It’s a sad day when the last of them goes down. August is an eternity, when you’re in December.

If you can get a hold of fresh picked, summer ending blackberries (I’d even make it with some good organic frozen berries too!) I encourage you to try this jam, you will not regret it.

Tip: Frozen berries that are thawed release their juice easier than fresh berries. Which is a plus during the busy hot harvest months. If you’re pressed for time, freeze your berries until things calm down

Melissa

The first time I heard of adding grape juice in place of all that white sugar in traditional summer jam recipes? I was, to say the least, pretty skeptical. However, I was willing to try, if it got rid of some of that sugar load!

Surprisingly, we noticed immediately how much more of the ‘fruit’ we tasted. (Amazing what happens when you don’t add a 5 lb bag of white sugar!) Now sometimes, I will toss in a 1/4 C of organic sugar here. It is totally optional, it just adds a hint of sweet. If you prefer a more tart jam, leave this out. Either way– it is delicious.Best part, even if you don’t have a ton of berries you can make this small batch blackberry jam!

Resources 

Grab our FREE simply sweet custom Blackberry Jam Canning Labels for easy pantry shopping (our favorite kind of shopping) and quick gift giving! Click here for instant access

 

Ever have a failed batch of jam or jelly? Nothing is more frustrating than having runny syrup when what you really want is a spreadable jam or jelly. Grab my free Jam & Jelly Troubleshooting Guide here  and learn my easy tips for a sure set… p.s. there’s a bonus involved.

Disclosure: Some of the below links are affiliate links. Thank you kindly.

Blackberry Jam Low Sugar 

4 Cups Freshly picked and washed berries (or frozen and thawed)

1 box of No Sugar PectinNote from Melissa: (the only store bought pectin I use is Pomona’s Pectin, it’s a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won’t need to use the whole box when using Pomona’s, just follow the instructions that come with it)

1/4 cup lemon juice if using sweet blackberries

1 Cup Grape Juice (undiluted)

  1. To get started, get out your canning equipment. We will water bath process this jam; you’ll need your canning pot, lids, jars in your choice of size (I like smaller jars for jam), rings, etc. — you know the drill. Get yourself set up to can before starting to make your jam, because the jam doesn’t take long, at all, to make.
  2. Prepare your water bath canner by turning the heat to medium. Make sure the water level is deep enough to completely cover your filled jars of jam by at least 1 inch.
  3. You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Dump in your clean/washed berries, I slightly crush mine with a potato masher. Optional.Easy Blackberry Jam with No Sugar
  4. Turn heat up to medium. Dump in grape juice and stir.
  5. Add pectin per instructions on the box.
  6. Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
  7. Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
  8. After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf. (You did grab our incredibly cute custom free jam labels, right?)

This jam is a very special treat! Beautiful on the shelf and a very appreciated gift!Capture a little summertime in a jar with this easy blackberry jam recipe!

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 Cups Freshly picked and washed berries (or frozen and thawed)
  • 1 box of No Sugar PectinNote from Melissa: (the only store bought pectin I use is Pomona's Pectin, it's a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won't need to use the whole box when using Pomona's, just follow the instructions that come with it)
  • ¼ cup lemon juice if using sweet blackberries
  • 1 Cup Grape Juice (unsweetened concentrate in full form)
Instructions
  1. To get started, get out your canning equipment. We will water bath process this jam; you'll need your canning pot, lids, jars in your choice of size (I like smaller jars for jam), rings, etc. -- you know the drill. Get yourself set up to can before starting to make your jam, because the jam doesn't take long, at all, to make.
  2. Prepare your water bath canner by turning the heat to medium. Make sure the water level is deep enough to completely cover your filled jars of jam by at least 1 inch.
  3. You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Dump in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
  4. Turn heat up to medium. Dump in grape juice and stir.
  5. Add pectin per instructions on the box.
  6. Ladle the jam into jars to ¼ inch headspace, remove air bubbles and add more jam if needed to stay at the ¼ inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
  7. Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
  8. After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.
 

 

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