Seedless Blackberry Jam With Honey And Fresh Sage
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Whether farm-grown or wild, we can’t get enough of blackberries! This versatile berry is perfect for making jams, jellies, and syrups. Blackberry jam, in particular, is a great way to capture the fresh, juicy taste of summer so you can enjoy it all year round. Even better, blackberries pair beautifully with other berries and herbs, offering endless possibilities for creating your own signature jam. That’s exactly how we came up with a recipe for our seedless blackberry jam, infused with a hint of sage for an extra touch of flavor.
Why you should make blackberry jam?
Blackberries have a rich, deep flavor that’s both sweet and a bit tart, making them perfect for a balanced and tasty jam. Besides being delicious, there are many reasons why blackberry jam is a great choice for anyone who loves making jams.
First, blackberries are full of vitamins, antioxidants, and fiber, so the jam isn’t just yummy, but also good for you.
Second, blackberries have natural pectin, which helps the jam set without needing extra ingredients. If you don’t like using added pectin, you can use less of it or even none if you add more sugar.
Lastly, blackberries are quite acidic, especially the wild ones, so you don’t need to add lemon juice to your jam. The acidity helps the jam set properly along with the sugar.
How to deseed blackberries?
Blackberries are a favorite fruit of ours, but those tiny seeds can be a real hassle! We don’t like dealing with seeds when eating fresh blackberries, and we definitely don’t like them in our jam. So, how do you get rid of those seeds? One easy way is to use a food mill. It’s a special tool designed just for removing seeds from fruits and berries.
But what if you don’t have a food mill and do not have plans to acquire one? You still can make a seedless blackberry jam, full of pulp and juices, with just a steel mesh colander.
Our recipe will tell you how to do it.
Yield:
Four 8oz. (250 ml) Mason jars.
Homemade Jam recipe: Blackberry Jam with Sage and Honey
Ingredients
- 2.5 lb blackberries 1.3 kg
- 6-10 fresh sage leaves
- 120 g honey
- 1/3 cup sugar
- 1 tsp pectin
Instructions
Preparing the Ingredients:
- Clean the Blackberries: Place the blackberries in a large pot or salad spinner. Fill a colander with cold water and briefly soak the berries to help loosen any debris or leaves. Rinse the blackberries under cold water until the water runs clear.
- Prepare the Sage and Sugar: Wash the sage leaves thoroughly. Measure out the sugar and set it aside.
Rendering the Blackberry Juice:
- Mash the Blackberries: Place the blackberries in a large pot. Add approximately ¼ cup of sugar and use a potato masher to crush the berries with the sugar until well combined.
- Add Sage and Rest: Mix in the sage leaves with the mashed berries. Cover the pot and let it sit for 4 to 8 hours. This resting period allows the sugar to draw out the juices from the blackberries.
Cooking the Berries:
- Cook the Berries: After the resting period, bring the macerated blackberries to a boil over medium heat, stirring frequently to dissolve the sugar.
- Simmer: Once boiling, reduce the heat to medium-low and cook for 10 minutes.
- Strain the Juice: Turn off the heat and strain the blackberry mixture through a metal mesh strainer into a separate pot. Use a ladle or large spoon to press blackberry pulp remaining in the strainer against the strainer’s metal mash. Using a circular motion, rub and press the pulp until all the pulp has passed through and only the seeds remain (see our Instagram video to learn how to do it)
Making the Blackberry Jelly:
- Prepare the Pectin Mixture: Combine the remaining sugar with the pectin and set aside.
- Cook the Jelly: Bring the strained blackberry juice and pulp to a boil. Once boiling, add the honey and reduce the heat to medium. Cook for an additional 15 minutes.
- Incorporate the Pectin: Stir the sugar-pectin mixture into the boiling blackberry jam, mixing vigorously to ensure it’s fully incorporated.
- Check the Consistency: Cook for 5 more minutes, then perform a chilled plate test to check the jam’s consistency. If you prefer a thicker jam, cook for an additional 5-10 minutes.
Canning:
- Jar the Jam: Pour the hot blackberry jam into clean, sterilized canning jars.
- Process the Jars: Seal the jars and process them using your preferred canning method to preserve the jam.
Choose your preferred canning method to preserve your jam
For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:
0 – 1,000 ft: 5 mins
1,001 – 6,000 ft: 10 mins
Altitudes Above 6,000 ft: 15 mins
We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!
Frequently Asked Questions
Can I use dry or powdered dry sage to make this jam?
Although you can use dried or powdered sage instead of fresh sage, remember that dried sage, especially in its powdered form, has a much stronger flavour. Plus, powdered sage can taste stale, which isn’t ideal for our jam. Fresh sage has a lot of subtle flavours that you can’t match with dried versions of this herb.
Can I substitute the rest of the sugar with honey?
The answer to this question depends on a few things. First, if you’re using Pomona pectin like we do, most likely you can substitute honey for sugar, since Pomona works with any sweetener. You might need to use more pectin to get your jam to set though. But if you’re using other commercial pectin brands, they usually need sugar to work properly. Also, remember that sugar isn’t just a sweetener; it also helps preserve and set the jam. Lastly, the taste of the jam will be quite different if you use only honey. Keep all of this in mind before you decide to make the switch.
How long will blackberry jam keep?
Properly processed and sealed in sterilized jars, homemade blackberry jam can be stored for up to one year. Once opened, the jam should be refrigerated and consumed within one month for the best quality and taste. Always check for signs of spoilage, such as mould or an off smell, before consuming.
Why do you specify Pomona pectin in this recipe?
We always use Pomona pectin. In all our years of making various sweet preserves, Pomona is the only brand that never failed to set our jams and jellies, even those with very little sugar in them. Plus, we can frequently get away with using just a teaspoon or two of pectin, while with other brands, we usually need to use the entire packet. That’s why whenever we make low-sugar jam or jelly, we stick with Pomona. If you have another brand that works well for you, feel free to use it!
How to use this blackberry jelly?
Use this jelly like you would use any of your usual blackberry spreads. Some of the more creative ways of using it are these:
- With Mascarpone on Toast: Mix this jam with a bit of mascarpone. Then spread it on your favorite bagels or English muffins for the nicest breakfast bagel or muffin ever.
- Salad Dressing: Mix blackberry jam with vinegar, olive oil, and herbs to create a unique, sweet-tangy salad dressing.
- Dessert Filling: Use blackberry jam as a filling for cakes, cupcakes, or cookies. It pairs especially well with chocolate or vanilla flavors.
- Cheese Pairing: Serve blackberry jam with a cheese board. It goes especially well with soft cheeses like brie or goat cheese.
- Cocktail Ingredient: Add a spoonful of blackberry jam to cocktails or mocktails for a fruity twist.
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