Blackberry jam recipe without pectin small batch

Make a delicious and easy Homemade Blackberry Jam without Pectin in less than an hour! Fresh blackberries, sugar, and a splash of lemon juice combine to create a naturally thick and flavorful jam. A touch of vanilla extract adds a warm, aromatic flavor, making it ideal for spreading on toast, pancakes, or using as a dessert topping. With just three main ingredients and no added pectin, this recipe is simple to follow. Each serving contains 200 calories, 50g of carbs, 1g of protein, and 0g of fats.

Ingredients

• 2 cups of fresh blackberries
• 1 cup of granulated sugar
• 1 tablespoon of lemon juice
• 1/2 teaspoon of vanilla extract

Directions

1. In a saucepan, mix the fresh blackberries with sugar. Gently stir to coat the blackberries and let the mixture sit for about 10 minutes to allow the juices to flow.
2. Set the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally, using a wooden spoon to mash the blackberries and help them break down.
3. Once it begins to bubble, lower the heat to medium-low and add the lemon juice. Keep cooking, stirring often, for about 20-25 minutes until the mixture thickens to your liking.
4. To test if the jam has thickened, place a small amount on a cold plate and push it with your finger. If it keeps its shape, it’s ready. If not, let it simmer for a few more minutes.
5. Take it off the heat and stir in the vanilla extract. Allow it to cool for a few minutes before pouring the jam into sterilized jars.
6. Seal the jars and let them cool to room temperature before placing them in the refrigerator. Enjoy your homemade blackberry jam on toast, pancakes, or desserts.

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