The Best Bourbon Blackberry Jam Without Pectin

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This is the easiest recipe for delicious homemade bourbon blackberry jam without pectin! It's so fast, easy, and made without pectin and canning! It's as simple as cooking blackberries, lemon juice, sugar, and bourbon until thick!

This is the perfect homemade jam because it's made without any special equipment, and it still keeps for up to three weeks in the refrigerator!

Blackberry jam in small glass jar with a small knife balancing on top of the jar.

Why you will love this recipe:

This is my favorite jam recipe, and it is my star ingredient in my Jelly Filled Donuts and Bourbon Blackberry Pop-Tarts.

I love homemade jam because you can control how much sugar goes into your recipe. I tend to make my recipes a little less sweet because I like the fruit to really shine through, but this recipe is still plenty sweet!

This recipe is also so perfect as a filling for so many other recipes! Jam isn't just for toast; put it in donuts, tarts, pies, glazes, cream puffs, and between cake layers. The options are endless!

Key ingredients:

Fresh blackberries: fresh blackberries are the key ingredient in this jam. You can use frozen, but the cooking time will be longer, and the consistency could vary. You also want to make sure they are nice and ripe; the riper they are, the more wonderful flavor you will get.
Sugar: Sugar is what makes this jam sweet. However, there's not too much; I'm not a fan of overly sweet things.
Lemon juice: lemon juice helps to bring out the flavor in the strawberries.
Bourbon: this ingredient is optional, but it does add a nice kick of flavor to the jam.

A piece of toast with blackberry jam and butter on top with a bite taken out on grey linen.

How to make this recipe:

Jam is so easy to make, especially if you aren't canning it.
Combine all the ingredients in a large pot. Then sit for 30 minutes to allow the sugar to start to break down the blackberries.
Bring the mixture to a boil and then simmer on medium heat until the blackberries have reduced and the mixture has thickened.
Do the jam test. Before you start making your jam, stick a small plate into the freezer and let it chill while your jam cooks. When it starts to thicken, put one tablespoon on the frozen plate, and freeze for 1 minute. After a minute, push your finger up against the jam, and if it wrinkles and puckers, it's done!

Tips for perfect jam:

Once your jam starts to thicken, watch it very closely. You want perfect consistency. Cooking it for too long will result in a claggy texture and too little a runny texture.
When testing the recipe on the frozen plate, really look at the texture. The consistency it has on the plate will be very close to how it will end up being in the jar. Err on the side of a loose consistency because there is nothing worse than claggy jelly!

Blackberry jam in small glass jar with a small knife balancing on top of the jar, on top of a grey linen.

FAQ's:

How to store this recipe:

This jam will keep in the refrigerator an airtight container for 2-3 weeks.

Why do you put lemon juice in blackberry jam:

Lemon juice adds flavor and acid to the jam, which helps the mixture to thicken.

Will my jam thicken as it cools?

Yes! Your jam will continue to thicken as it cools, so it’s important to start testing it as soon as it starts to thicken, so you don’t overcook it.

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THANKS SO MUCH FOR READING ABOUT THIS AWESOME JAM! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE TO HEAR EVERYONE'S THOUGHTS!