Can You Use Frozen Blackberries to Make Jam?

Do you have some frozen blackberries that you would like to make a batch of homemade jam with? Let me show you how it can be done for fridge or freezer jam.

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There is nothing like homemade jam. It's the best, really!

The freshness. The flavor. The satisfaction of making it yourself.

It's super easy to do. And there are just so many options.

Maybe you got a bag of frozen blackberries in your freezer. Whenever you just bought them in the store or picked them yourself, they are just hanging out in your freezer waiting for you to turn them into jam.

Let me show you how to use frozen blackberries to make a simple fridge or freezer jam in very little time, with very little effort.

Jump to:

• 🛒 Ingredients
• 📋 Instructions
• 🍞 Make More Jam
• Frozen Blackberry Jam

🛒 Ingredients

Here is what you will need to make this jam:

• 10 oz frozen blackberries
• 1 ½ teaspoon Ball Classic Pectin
• 8 oz pure cane sugar

Why 10 oz of blackberries? That is the size of the frozen blackberries bag I had on hand. It's a common size for them. If you have a 1 pound bag then a max of 12 oz of sugar and add another ½ teaspoon of pectin.

Since this recipe isn't meant for canning, you can adjust the sugar level if you want. You can do less sugar, you may need to add a little more pectin to get the jam to set.

You can use whatever sugar you like. I usually use Zulka Morena Pure Cane Sugar.

You also could adjust the pectin. I like my jam to be thick. If you like yours a little thinner, then you could cut out ½ teaspoon of the pectin.

Can You Skip the Pectin?

If your blackberries are on the more tart side, you might be able to get away without adding any pectin. Or you could add some lemon juice or some Granny Smith apple that you grate with a cheese grater. I felt that the frozen blackberries I had were sweet and needed some added pectin to help it gel.

Some people don't like adding pectin as they think it will reduce the flavor of the jam but I have found that every jam I have made with pectin has been flavorful.

📋 Instructions

This recipe is meant for jam you store in the fridge or freezer. It's not been tested for canning.

I start by weighting out the sugar on my kitchen scale. I then mix the sugar direclty with the frozen blackberries. I don't thaw them first at all. Allow the sugar to sit on the berries for about 15 to 20 minutes.

Mix the bowl for berries with the sugar, and then pour into a medium-sized pot. Stir in the pectin.

Bring the jam to a boil. Then reduce to simmer. Cook until the jam was started to thicken. You can check by placing a plate in the freezer. Then pull out the plate and put a little bit of jam on it. Back in the freezer for 1-2 minutes. If it slides all around the plate you need to cook it longer. If it pretty much stays put, then you are good to go. I like my jam thick, so I don't want it to move around the plate at all.

Store the jam in an airtight container in the fridge. You should easily get 2-3 weeks out of it, if you don't eat it all fast. If you want to store in the freezer, use a plastic container or silicone container. Glass could break.

🍞 Make More Jam

If you liked this recipe or want to learn about some of my other recipes like my Strawberry-Blood Orange jam, check out these links below. Make your morning toast routine tastier with these jams.

• Apricot Jam with Skins
• Small Batch Strawberry Vanilla Jam