Blackberry jam without seeds – 3 original recipes

If you are looking for a recipe for a delicate and tasty blackberry jam without seeds or wondering what to make with blackberries, you have come to the right place. I have prepared three variations for you, which basically use only fruit and sugar. The jams are free of pectin, gelling sugar and chemicals.

And why is there no gelling sugar or added pectin in the recipe? Blackberries already contain enough pectin – especially when you add a little lemon and sugar to them. They thicken naturally when cooked, without chemicals or preservatives. The result is a jam with a pure fruity taste and a delicate texture.

Why marmalade without seeds?

Blackberries have a lot of tiny seeds , which may not be to everyone's taste. If you strain them through a fine sieve, you will get a smooth puree, ideal for baking, pancakes or yogurt. Thanks to the natural pectin content in blackberries, there is no need to add gelling agents. The jam will thicken beautifully on its own.

I have prepared three small but distinctive variants for you. Each one smells a little different – one of herbs , the other of lavender , and the third of vanilla and pear .

First, prepare the blackberry puree

1) Heat the blackberries with a little water over a low heat to release their juice, blend after 10-15 minutes. The consistency should be thicker, almost like pudding.

2) Strain through a fine sieve to remove the grains.

3) You will get a smooth puree , which is the basis for marmalade.

You can leave the remaining berries to dry in the oven and then blend them into homemade blackberry sugar.

Recipe for blackberry marmalade with rosemary and honey

30 minutes

Ingredients:
puree of 400 g fresh blackberries (approx. 240–260 g ready-made blackberry puree)
120 g sugar
½ teaspoon lemon juice
a sprig of fresh rosemary (approx. 2–3 cm)
1 teaspoon honey (add at the end)

Procedure:

1) Put the finished blackberry puree (recipe above) in a saucepan with sugar and lemon, heat and let bubble for about 10–15 minutes.

2) Add a sprig of rosemary for the last 3-5 minutes, then remove.

3) Stir in the honey, pour the hot mixture into a clean glass and turn it upside down.

Result: approx. 270–300 g of marmalade (one medium glass).

Blackberry jam with lavender

30 minutes

Ingredients:

puree of 400 g fresh blackberries (approx. 240–260 g ready-made blackberry puree)
120 g cane sugar
½ teaspoon dried lavender flowers or ½ bag of lavender tea
1 teaspoon lemon juice

Procedure:

1) Mix the finished blackberry puree (recipe above) with sugar and lemon juice, cook over low heat until a thicker consistency (approx. 12–15 minutes).

2) Place the lavender in a cheesecloth or strainer, add for the last 5 minutes, then remove.

3) Pour the hot marmalade into a clean glass and turn it upside down.

Result: approx. 270–300 g of marmalade (1 small glass).

Recipe for blackberry marmalade with pear and vanilla

30 minutes

Ingredients:

puree of 400 g fresh blackberries (approx. 240–260 g ready-made blackberry puree)
60 g grated pear (peeled)
120 g sugar
½ teaspoon lemon juice
½–1 vanilla pod or ½ teaspoon vanilla extract

Procedure:

1) Mix the finished blackberry puree (recipe above) with grated pear, sugar and add lemon and vanilla.

2) Cook for 12-15 minutes until the mixture thickens.

3) Pour the hot liquid into a clean glass, close it and turn it upside down.

Result: approx. 270–300 g of marmalade (one medium glass).

Why isn't pectin or other gelling sugar added to the jam?

✔️ Blackberries combined with lemon and sugar will break down the pectin that occurs naturally in the fruit

Fruits, but also berries, including blackberries, naturally have plenty of pectin (especially if they are partially unripe). Thanks to the fact that lemon is also included in the recipe, in which pectin is abundant, the marmalade thickens naturally during cooking with the help of sugar, even without the addition of a gelling agent.

✔️ The role of sugar

Sugar not only sweetens, but it also helps activate the pectin , which creates a firm structure in the jam. If you add too little sugar, the jam may remain more liquid. So if you feel that the jam is not thick enough, add an extra tablespoon of sugar to the jam over low heat and see if the consistency changes.

✔️ Natural taste without "chemistry"

Gelling sugars often contain preservatives (e.g. sorbic acid) and a large amount of refined sugar. Thanks to the absence of pectin in the recipe, we have a beautiful homemade jam without chemicals .

✔️ Better control of sweetness

Without gelling sugar, we can determine how much sugar to add ourselves. Therefore, it is possible to make a less sweet version that will still last (sugar is a preservative, but it is not necessary to have as much as most store-bought jams do, just to ensure sufficient preservation).

✔️ Texture

Pectin-free marmalade has a slightly looser, smoother consistency and is often referred to more as a jam or “fruit spread.” This is not a problem at all for homemade batches, as marmalade does not need to be stored for years.

✔️ Pasteurization and storage

Properly prepared marmalade with sufficient sugar and acid has a very long shelf life (up to a year or more). If you use less sugar, I recommend storing it in the refrigerator.

What else can you make with blackberries?

If you have leftover blackberries and are craving something sweet, try the fluffy blackberry cake with crumb topping in two variations.

Resources:
Pectin in blackberries – Science Direct
How to use blackberry and lemon pectin with sugar – Number Analytics