Pioneer Woman Blackberry Freezer Jam

Pioneer Woman Blackberry Freezer Jam is the easiest way to preserve fresh berry flavor—no canning required! This vibrant, tangy-sweet jam comes together in just 45 minutes with a handful of ingredients and stores beautifully in your freezer for months. Perfect for spreading, spooning, or gifting, it’s a fresh, homemade alternative to store-bought jams with unbeatable flavor.

Why You’ll Love This Blackberry Freezer Jam Recipe

• Big-Batch Friendly: Make it once and enjoy homemade jam for months.
• No Canning Needed: No water baths or pressure cookers—just mix, chill, and freeze.
• Bursting with Real Fruit: Made with fresh blackberries and lemon for a naturally bold, tangy taste.
• Simple Pantry Ingredients: Pectin, corn syrup, and sugar combine easily for consistent results.
• Perfect for Gifting: Store in cute jars and pop into holiday baskets or brunch spreads.

Blackberry Freezer Jam Ingredients

• 3¼ cups mashed blackberries (fresh preferred, thawed frozen okay)
• 2 tablespoons freshly squeezed lemon juice
• 1.75-ounce box Sure-Jell pectin (yellow box)
• 1 cup light corn syrup
• 4 cups granulated sugar

How to Make Pioneer Woman Blackberry Freezer Jam

1. Prep the Berries: Mash the blackberries using a potato masher or food processor. In a large pot (off the heat), stir in the lemon juice.
2. Add Pectin: Gradually sift in the pectin while stirring to prevent clumps.
3. Rest & Stir: Set a timer for 30 minutes and stir the mixture every 7–10 minutes to help the pectin activate.
4. Cook Briefly: Stir in the corn syrup. Place the pot on medium heat and add the sugar gradually, stirring until completely dissolved—about 5 minutes. Do not boil. Jam should reach about 100°F or feel smooth between your fingers (no grainy sugar).
5. Store: Pour into clean jars or containers, leaving space at the top for expansion. Let cool to room temperature before refrigerating or freezing.

Expert Tips

• Use ripe berries for the best sweetness and color.
• Don’t overheat the jam or it may become runny.
• Stir gently but consistently to fully dissolve the sugar without foaming.
• Label your jars with date and flavor if freezing multiple batches.
• Test thickness: Chill a spoonful before freezing to ensure desired set.

Recipe Variations

• Mixed Berry Jam: Combine with raspberries or blueberries for a trio blend.
• Vanilla Blackberry Jam: Stir in 1 tsp vanilla extract for added depth.
• Low-Sugar Version: Use low/no-sugar pectin and cut sugar accordingly.
• Spiced Blackberry Jam: Add ¼ tsp cinnamon or nutmeg for a cozy twist.
• Blackberry Chia Jam: Add 2 tbsp chia seeds for natural thickening and fiber.

Storage Instructions

• Refrigerator: Store in airtight containers for up to 3 weeks.
• Freezer: Use freezer-safe jars, leaving headspace, and freeze for up to 1 year. Thaw in the fridge overnight before using.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen blackberries instead of fresh?
  Yes, just thaw fully and drain any excess juice before mashing.
• Do I need to sterilize jars?
  No full sterilization is needed, but wash and dry containers thoroughly before filling.
• How do I fix runny blackberry jam?
  Reheat gently and add more pectin, or cook slightly longer to dissolve any undissolved sugar.
• Can I use this jam in baked goods or cake fillings?
  Absolutely! Just make sure it’s fully cooled and thickened before using in desserts.
• Why is my freezer jam cloudy?
  Cloudiness may come from natural fruit sediment or a reaction between pectin and acid. It’s still safe and tasty.

Try More Pioneer Woman Recipes:

• Pioneer Woman Navajo Fry Bread Recipe
• Pioneer Woman Focaccia Bread With Frozen Bread Dough Recipe
•  Pioneer Woman Muscadine Jelly Recipe

Nutrition Facts

Amount Per Serving (Serving: 1g)

• Calories: 70kcal
• Carbohydrates: 18g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 5mg
• Potassium: 16mg
• Fiber: 1g
• Sugar: 17g
• Vitamin A: 19IU
• Vitamin C: 2mg
• Calcium: 3mg
• Iron: 1mg