3 Ingredient Maple Blackberry Jam Recipe (Can or Freeze)
Simple and real, this blackberry jam sweetened only with maple syrup is a revelation! Easy and flavorful, it may become your go-to jam recipe like it has mine.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 6 half pints 1x
- Category: Jam
- Method: Canning
- Cuisine: American
- 6 cups gently crushed blackberries, fresh or frozen (if frozen, thaw before crushing)*
- 1 1/2 cups pure maple syrup**
- zest and juice of one large lemon (or two small)
- Add all ingredients to a 6-quart stockpot.
- Bring to a boil, turn heat to medium-low and simmer until berry mixture is slightly thickened, 45 to 50 minutes. TIP: Smash berries as needed with a potato masher to get a smoother, more consistent jam, especially when using fresh berries.
- Test jam for gel point using one of the tests: -Use an instant read thermometer and check for 221 degrees F (105 degrees C) which is the fruit setting point for jam. OR
-Dip a cold spoon into the jam and tip it gently. If it runs off in a sheet instead of liquid drips, it’s ready. OR
-Place a small plate into the freezer for 10-15 minutes before testing. Add a spoonful of jam to the center of the plate. Leave it to cool a minute. Tilt it a bit and see if it runs off slowly; push jam with a spoon to see if it wrinkles.
- If not gelled, return to pot and continue cooking at a simmer for another 5 minutes. Repeat gel test as needed until gelling occurs.
- Let jam cool until just warm.
- Ladle into freezer-safe containers and attach lids.
- Label with contents and date. Use within a year to year and a half.
- Prepare water bath canner, 6 half-pint jars and lids.
- While fruit is still hot, fill jars one at a time with 1/4-inch headspace, wipe rims, attach 2-piece lids, and add to canner rack.
- Process the jars for 10 minutes (start timing when the canner comes to a boil). Turn off heat, remove lid, and let the jars sit in the canner for 5 minutes.
- Remove the jars to a towel-lined counter and let sit for 24 hours.
- Remove rings, test seals, and label with contents and date. Store in a cool, dark place.
*6-7 pints or 3-4 pounds should get you 6 cups crushed berries. I strongly suggest buying more than you’ll need – you can always freeze the berries you don’t use.
**This makes a sweet-tart jam. You can increase to 2 cups if you’d like it sweeter (or you know your berries are really tart).
You can halve the recipe to make a small batch, which also will take less time to cook down and gel.
- Serving Size: 1 tablespoon
- Calories: 28
- Sugar: 6.2g
- Sodium: 3mg
- Fat: 0
- Saturated Fat: 0
- Carbohydrates: 7.1g
- Fiber: 0
- Protein: 0.1g
- Cholesterol: 0
Keywords: jam, blackberries, blackberry jam, homemade jam, freezer jam, canning jam, maple syrup
Other Jam (or Jam Like) Recipes To Try:
- Blackberry Chia Seed Freezer Jam
- Small Batch Honey Rhubarb Ginger Jam
- Slow Cooker Maple Sweetened Apple Butter
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