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?
Blackberries 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, but they’re also 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 go 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 sweetness. If you prefer a more tart jam, leave this out. Either way– it is delicious. The best part, even if you don’t have a ton of berries you can make this small batch of 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!
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.
Blackberry Jam Recipe Low Sugar
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?)
Pre-Order Now & Get Over $245 in Bonuses!
Melissa’s brand-new book, Home and Hand Made, is packed with 120+ from-scratch recipes for easy, delicious meals, plus herbal remedies and DIY natural cleaners to help you create a healthier, more self-sufficient home.
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!
Other Low Sugar Jam Recipes
Spicy Peach Jam Recipe Low Sugar and No Pectin
No Sugar Strawberry Jam Recipe
Apple Pie Jam Low Sugar Recipe
Strawberry Jam Recipe without Pectin and Low Sugar
Easy Blackberry Jam Recipe Low Sugar with Canning Instructions
Ingredients
- 3 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 from concentrate You can use any juice from concentrate you like for different flavor profiles
Instructions
- Wash jars in hot soapy water, rinse right before filling with hot water. Prepare your water bath canner, place rack inside and fill with water so jars are completley covered by at 1 inch. Turn the heat to medium so water is 180 degrees F when you put jars filled with jam in the canner.
- You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Add in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
- Turn heat up to medium. Dump in grape juice. If using Pomona's pectin, add 2 teaspoons calcium water and stir until combined.
- Add powdered pectin (2 teaspoons pectin powder from Pomona's pectin) then use an immersion blender to make sure pectin is fully dissolved and mixed in with juice and berries. Bring to a boil.
- 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.
- 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
- After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.
Notes
“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?”
Nope, you are not the only one who gets excited about this stuff! Question(s)…we have an abundance of grapes this year so I really want to use your technique of subbing grape juice for the sugar. If I am juicing my grapes, do I need to cook it down to get a concentrate? If so, how much? Or…is the grape juice role just a sweetener (not a canning safety item)? If so and the combo of blackberry and my fresh squeezed grape juice tastes good to me, do I not have to ‘concentrate’ my juice? Thanks for your help.
It’s disappointing that you only answer every other question. Your recipe doesn’t include calcium water, but then you have it in the instructions.
The directions clearly say this applies if you’re using Pomona’s Pectin. I a lot so much time per day to answer questions, with the comments on my website and social media, I can only answer so many. I reserve the majority of my time for students going through my courses.
What is the shelf life of this?
what is calcium water please?
I made the recipe exactly as given. Made four 1/2 pints perfectly. I am familiar with making jams and jellies so it was easy.
I think the directions should be a little bit more explicit for newbys.
Thanks for the great recipe.
Hi Melissa
I just have a question for you? Why a hot water bath?
I just pour my hot blackberry’s jam or what ever jam I’m making into my hot sterilized jars along with my hot sterilized seals? And I haven’t had any trouble with them sealing?
It’s not to get them to seal, it’s to kill any bacteria/fungus. No matter how fast you pour you can’t out pour bacteria. It’s for safety and to kill any spores that may have entered in.
Hi there, can I use mulberries instead of blackberries? They are very sweet and wondering if I would still add the sugar? First time here so thanks for all your help!
Yes, you can safely sub in mulberries instead of blackberries.
Hi there,
How long of a shelf life does this recipe have once the jars are sealed and preserved? And did the colour fade without the added sugar?
Thanks!
P.S
I also wonder why I consistently get less finished product? For instance, you get 6 half pints, I get 3 1/2 half pints. I definitely am using half pint jars ( I checked), and it is consistent across the board with all jam recipes that I use? Just wondering if you had any insight?
Hi Melissa~
Thank you so much for all that you share with us!
I was curious what kind of grape juice you use? What I have on hand is my own canned Concord grape juice. I am pretty sure if I added that to my blackberries it would change the flavor of the blackberry jam. What do you think?
Hi there, can I use apple juice instead of grape juice? (I don’t have grape juice) and can I replace the blackberries with raspberries?
Thanks!
I haven’t tested it with those but they’re all acidic so it should be okay. Let me know if you do how it turns out.
I am still not clear. Is it 1 cup concentrate or 1 cup juice (Concentrate mixed with appropriate amount of water)? Can I substitute bottled grape juice?
You inspire me. I’m trying to go plant based with no sugar & no processed foods. I sure hope I can get a lot of canning done. I haven’t had a garden in 10 years. I sure miss fresh picked,grilled veggies that we grew ourselves.
Thanks for so many tips & May God shower you with many blessings for you & your family.
Dianna
Pomona’s Pectin has corn in it and so do all the other low or no sugar pectin’s. If you know of any let me know. (dextrin, multidextrin, dextrose etc are corn) Huge corn allergy along with many other food and other allergies.
I agree with you about using Pomona’s Pectin. It seems to most more expensive but it really turns out cheaper. I have been using it for about 4 years now.
So am I using frozen grape juice that’s been thawed without adding water or juice that is “ready to drink” from a plastic jug?
Frozen that is thawed
Hi Melissa I have a couple of questions.
We don’t get local blackberries here but are growing both red and black raspberries. I have been looking for low sugar recipes that my husband will eat. I hope I can substitute his raspberries for the blackberries in this recipe.
I guess that would be my first question. Can I substitute raspberries for blackberries?
Second would be can I substitute organic no sugar added raspberry juice for the white grape? He found one of those that he really likes.
Thank you for all you do. I am loving your bread recipes also.
Ann
I was rolling right along with this recipe when I realized the Pomona’s pectin is supposed to be mixed with a dry ingredient and then added to the berries. I had no dry ingredient. I tried to add the grape juice to the pectin, but it just made big clumps so I dumped that out and used Ball low sugar pectin, sprinkled it in and got it to jel. I just don’t know how you did it. This is the time I needed a video – lol!
Sorry, still hung up on the grape juice “concentrated full form”, What I find at the stores is grape juice from concentrate in jars that has had water added ready to drink and then there is the frozen concentrate with the intention of adding your own water, Is there a concentrate in a non -frozen form that needs to be diluted to drink? Is this what I am suppose to be looking for or use the frozen?
Is there a no-pectin version?
Not using the fruit juice, for my no-pectin versions I use a low amount of sugar and add a grated green apple with blackberry. I have several no-pectin recipes here if you haven’t snagged this one https://melissaknorris.com/free-homemade-jam-jelly-e-book/
Would this recipe work with raspberries or golden raspberries as well?
Could I just use frozen grape juice?
Question: What do you mean by 1/4C lemon juice
if using sweet blackberries? Sweet tasting or sweetened with sugar?
Jo, it’s the variety of the blackberries, if they’re sweet tasting upon harvest.
Perfect Information!!
Thank you very much 🙂
What is the yield with this recipe?
This makes 6 half pints (or 3 pints) and Lisa (where the recipe originates) says you can double it or even triple it.
Hi!
Can I substitute part of the grape juice with one of the artificial sweeteners? I am a diabetic and the grape juice is more sugar than I can have? Thanks.
Many people have success using Stevia!
When you say grape juice concentrate in full form do you mean re-constituted (mixed, diluted, whatever term)? Never heard “in full form” so just clarifying. Can I use a little honey in place of the organic sugar? Can’t wait to try this, my mom LOVES blackberry jelly. Thank you.
Hi Paddy, just straight juice, not diluted. 🙂 And yes, you could absolutely use honey.
You mention syrup but don’t tell how. How is it made differently than jam or jelly? Thanks