Seedless Blackberry Jam Using Puree -

I feel like blackberries are overlooked. Maybe it’s just me – I don’t remember my Mom ever having them around. Either way, I’ve come to love the little ole blackberry, particularly in blackberry jam. So do my kids and husband. The way everyone likes to have it is still with as much substance as possible but without the seeds and we know how seedy blackberries tend to be. So what I like to make is seedless blackberry jam using puree.

Pectin or No Pectin?

I do also use pectin even though it’s totally optional. I use it because it makes it most consistent in setting up like jam and it takes a lot less time when you’re making it in bulk. With little kids running around it’s hard to be chained to the stove to make sure jam isn’t going to scorch. Again, it’s totally optional but this recipe does use pectin.

What ingredients do I need?

Blackberries
Sugar
Pectin
- I use the scoopable jar of pectin vs. the boxes because as your amount of fruit changes based on what you get you can easily do a little math to get the right amount of pectin vs adjusting the berries down to what the box needs. Totally you’re choice! I just find this way to be easier.
Butter (optional)

What equipment do I need?

Water bath canner or stockpot to use as a canner
Large heavy-bottomed pan to fit your quantity of berries
Canning accessories

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How to Make the Jam

Unpackage and clean your berries

Place all your fruit in a pot to cook. Add just a bit of water to help it get started

Cook berries with lid on until it looks like all juice is pretty well extracted

use an immersion blender to puree berries as much as possible

use a mesh sieve to strain the seeds and extra pulp

see how many cups you get and read the pectin instructions to adjust level of pectin and sugar

bring the pectin and puree to a boil.

add sugar and butter (per packaging directions) and bring to a rolling boil for at least 1 minute.

turn off heat and skim off foam. ladle into prepared jars and place into water bath canner with at least 1 inch of water covering tops.

can 10 mins. remove lid of canner and let sit for 5 mins. remove jars and let sit for 24 hours. jams may take a while to set up. enjoy!

The measurements you use can be specific to what amount of puree you end up with. This is why it’s helpful to buy the pectin you can measure out vs the box/bag. If you use the boxed kind, simply follow the amounts specified. If you’re using the bigger jar of pectin be sure to use ratios.

*For Instance: I had 8 cups of puree which meant I had 6 times the baseline of their recipe. This meant I had to multiply the pectin and sugar amounts by that much too. Please read your label and you’ll have no issue at all.

Serve on toast, scones, bread, you name it! I hope you enjoy the jam and start filling your pantries!