How to Make Vanilla Blackberry Jam without Pectin; Canning

Marie Overton
Jul 31, 2021
2 min read

Updated: 4 days ago

This is a basic blackberry jam with a sweet little twist; vanilla. Adding the vanilla makes for a delectable flavor in this blackberry jam without pectin that brings it up to the level of dessert. I love to take basic recipes and bring them up a notch. This Vanilla Blackberry Jam without Pectin recipe did just that, contributing another great addition to my pantry.

Jars of dark jam with a spoon, a glass pitcher, burlap, and a gray ceramic pot on a woven mat. Text on lids is visible. Cozy setting.

Makes: 6 pint jars

9 cups crushed or blended blackberries
½ tsp vanilla
6 cups sugar
1/2 tsp butter (optional)

Do you need a large pot to make this recipe? If you want a clip-on thermometer I recommend a long one.

Preparation:

Prepare your boiling water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Blend or mash blackberries to measure 9 cups. You want ripe berries preferably.

Cook the Blackberry Jam Without Pectin to the Gelling Point:

Bowl with sugar over dark liquid, granite countertop background, hand adding butter. Text: "1/2 teaspoon Butter" on image.

Combine crushed or blended blackberries and 6 cups of sugar in a large saucepan.

Add the optional 1/2 teaspoon of butter to reduce foam.

Hand holds a digital thermometer over a pot of dark liquid on a stove, with a wooden spoon partially submerged. Temperature reads 218.5°F.

Cook rapidly to the gelling point (220 Degrees Fahrenheit at Sea Level). Reduce the temperature by 2 degrees for every 1,000 feet above sea level. Constantly stir to prevent sticking or burning. Remove from heat. Skim off foam if necessary.

Hands measure 1/2 teaspoon vanilla over a dark mixture in a bowl, set on a granite countertop. Text reads "1/2 teaspoon Vanilla."

Add 1/2 teaspoon of vanilla. Adding it after cooking down the jam maintains the vanilla flavor better.

Fill Jars with Vanilla Blackberry Jam:

Six glass jars on a granite countertop. A funnel is used to pour dark liquid into one jar. Text: "Pint Jars." Neutral tones.

Using a jar funnel, fill your pint-sized jars up to 1/4 inch of headspace. Clean the jar rim. Center the lid on the jar and adjust the band to finger-tip tight.

Repeat until all of your jars are full.

Process Jars of Jam:

Place the filled jars into the boiling water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner, and bring water to a rolling boil. Process pint jars for 15 minutes. Adjusting processing time for your altitude. If you are unsure how to use a water bath canner, check out my canning basics video.

Jars and a carafe filled with dark jam or syrup on a woven mat, set on a granite countertop, with a metal spoon in one jar. Neutral tones.

Once the jars of jam are done processing turn off the heat, remove the cover and allow it to cool for 5 minutes. Remove the jars from the water bath and place them spaced out on a heat resistant surface. Cool 24 hours. Check seals. Label and store jars in a cool, dry, dark location. Use them in the next 1-3 years. After that, the nutritional content begins to decrease.