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Homemade Blackberry Jam (No Pectin)

Recipe by Simply Natalie on YouTubeAdded 5 November 2026.

10 minutes to prep, 30 to cook. A simple, no‑pectin blackberry jam that captures the bright, sweet flavor of fresh berries. Cooked down with just sugar, it spreads beautifully on toast, biscuits, or yogurt and keeps for months when properly sealed.

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Method

  1. Combine the blackberries and sugar in a large pot.

  2. Heat over high heat for about 10 minutes, stirring occasionally, until the mixture becomes juicy.

  3. Remove a small amount of juice for a separate drink if desired.

  4. Return the pot to high heat and continue cooking for another 15 minutes until the mixture boils.

  5. Reduce to medium‑high heat and simmer for 10‑15 minutes until the jam thickens.

  6. While the jam is cooking, sterilize jars and lids by boiling them in water for 3 minutes.

  7. Remove the jars and lids with tongs and let them dry on a clean towel.

  8. When the jam reaches the desired consistency, carefully pour it into the hot sterilized jars, leaving a small headspace.

  9. Seal the jars tightly and invert them for a few minutes to create a vacuum seal.

  10. Allow the jars to cool completely; store in a cool pantry for up to one year.

Tips while you cook

Sterilize jars early
Boil jars and lids for 3 minutes before the jam finishes cooking.
Invert jars to seal
After pouring hot jam, seal the jars tightly and invert them for a few minutes.
Watch the final simmer
Simmer the jam for 10‑15 minutes on medium‑high heat, stirring occasionally, until it thickens.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Simply Natalie’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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