Marry This Pioneer Woman Blackberry Freezer Jam Recipe is a quick and vibrant recipe, which is made with mashed blackberries and pectin. It’s a no-fuss recipe that requires no canning, ready in about 45 minutes plus sitting time.
Jump to RecipePioneer Woman Blackberry Freezer Jam Recipe Ingredients
- 3¼ cups mashed blackberries (from about 6 cups of whole berries)
- 2 tablespoons freshly squeezed lemon juice
- One 1.75-ounce box Sure-Jell pectin (the yellow box for freezer jam)
- 1 cup light corn syrup
- 4 cups granulated white sugar
How To Make Pioneer Woman Blackberry Freezer Jam Recipe
- Combine Fruit and Pectin: In a large pot or bowl (off the heat), stir together the mashed blackberries and lemon juice. Gradually sift in the pectin while stirring continuously to prevent clumps from forming.
- Let the Mixture Rest: Let the fruit and pectin mixture sit for 30 minutes, stirring it every 7–10 minutes.
- Add Syrups and Sugar: Stir the light corn syrup into the fruit mixture until well combined. Place the pot over medium heat. Gradually add the sugar, stirring constantly until the sugar is completely dissolved. This should take about 5 minutes. The mixture should be warm, but do not let it come to a boil.
- Jar the Jam: Remove the pot from the heat. Carefully ladle the jam into clean jars or freezer-safe containers, leaving about ½-inch of headspace at the top to allow for expansion.
- Cool and Store: Let the jars cool to room temperature. The jam will thicken as it cools. Once cooled, seal the jars and store them in the refrigerator or freezer.
Recipe Tips
- How do I prevent pectin clumps? The key is to add the pectin powder gradually to the fruit mixture while stirring constantly. Sifting it through a fine-mesh sieve can also help ensure it dissolves smoothly.
- Why is it called “freezer” jam? This type of jam uses a specific kind of pectin that does not require a full boiling water bath to set. It’s designed to be stored in the refrigerator or freezer, making it a much quicker and easier process than traditional canning.
- How do I know when the sugar is fully dissolved? The mixture will lose its grainy texture. You can test it by lifting some of the mixture on a spoon; it should look clear and syrupy, not cloudy or sandy.
- What’s the best way to mash the blackberries? A potato masher works perfectly for this. You want to crush the berries well to release their juice but still leave some texture.
What To Serve With Blackberry Freezer Jam
This vibrant, fresh-tasting jam is perfect for:
- Spreading on toast, biscuits, or scones
- Swirling into plain yogurt or oatmeal
- A topping for vanilla ice cream or cheesecake
- A filling for thumbprint cookies
How To Store Blackberry Freezer Jam
Refrigerator: The jam can be stored in sealed jars in the refrigerator for up to 3 weeks. Freezer: For longer storage, this jam freezes beautifully. Store it in freezer-safe containers for up to 1 year. Thaw it in the refrigerator before using.
Blackberry Freezer Jam Nutrition Facts
- Calories: 70 kcal
- Protein: 0.2g
- Fat: 0.1g
- Carbohydrates: 18g
- Sodium: 1mg
- Sugar: 17g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen blackberries?
Yes, you can use frozen blackberries. Let them thaw completely, then mash them and measure out the required 3¼ cups, including their juice.
Can I reduce the amount of sugar?
The sugar in this recipe is crucial for the jam to set properly with the pectin. Reducing the sugar will likely result in a runny, unset jam. If you want to use less sugar, you will need to find a specific low-sugar pectin and follow the directions on that package.
Why didn’t my jam set?
There are a few common reasons. The most likely is that the sugar-to-pectin-to-fruit ratio was off, or the sugar was not fully dissolved. It’s also important to use the correct type of pectin (the yellow box of Sure-Jell is specifically for freezer jam).
Pioneer Woman Blackberry Freezer Jam Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings40
minutes5
minutes70
kcalA quick, vibrant homemade jam made with fresh blackberries, lemon, and pectin. No canning required—just mix, set, and freeze!
Ingredients
3¼ cups mashed blackberries
2 tablespoons freshly squeezed lemon juice
One 1.75-ounce box Sure-Jell pectin (yellow box)
1 cup light corn syrup
4 cups granulated white sugar
Directions
- In a large pot (off the heat), stir together the mashed blackberries and lemon juice.
- Gradually sift in the pectin while stirring constantly to prevent clumps. Let the mixture sit for 30 minutes, stirring occasionally.
- Stir in the corn syrup. Place the pot over medium heat.
- Gradually add the sugar, stirring constantly for about 5 minutes until the sugar is completely dissolved. Do not boil.
- Pour the jam into clean jars or freezer-safe containers, leaving ½-inch of headspace.
- Let cool to room temperature, then seal and store in the refrigerator or freezer.
Notes
- Fresh Berries: For the best, brightest flavor, use fresh, ripe blackberries.
- Don’t Overheat: The jam should only be warmed enough to fully dissolve the sugar. Do not let it boil.
- Label Jars: Remember to label your containers with the date and contents for easy identification in the freezer.
- Storage: This jam must be stored in the refrigerator or freezer; it is not shelf-stable.
