3 Ingredient Maple Blackberry Jam Recipe (Can or Freeze)

Canned Maple Blackberry Jam jars

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.




  1. Add all ingredients to a 6-quart stockpot.
  2. 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.
  3. 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.
  4. If not gelled, return to pot and continue cooking at a simmer for another 5 minutes. Repeat gel test as needed until gelling occurs.

To Freeze:

  1. Let jam cool until just warm.
  2. Ladle into freezer-safe containers and attach lids.
  3. Label with contents and date. Use within a year to year and a half.

To Can:

  1. Prepare water bath canner, 6 half-pint jars and lids.
  2. 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.
  3. 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.
  4. Remove the jars to a towel-lined counter and let sit for 24 hours.
  5. 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.


Keywords: jam, blackberries, blackberry jam, homemade jam, freezer jam, canning jam, maple syrup