• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Pate and The G&M Kitchen
    • Contact Me
  • Recipes
    • Cakes
    • Cupcakes
    • Pies and Cobblers
    • Cookies
    • Bread
    • Breakfast
    • Muffins
    • Rolls
    • Donuts
    • Biscuits
    • Cream Puffs
    • Desserts
    • Cocktails

The G & M Kitchen

  • Modern Southern Recipes
  • Photography Portfolio
  • Privacy Policy
menu icon
go to homepage
  • Photography Portfolio
  • Contact Me
  • Recipes
  • About
  • Say hey y'all!:

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Photography Portfolio
    • Contact Me
    • Recipes
    • About
  • Say hey y'all!:

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Published: Mar 9, 2022 · Modified: Jul 14, 2022 by Pate Giltner 5 Comments

    The Best Bourbon Blackberry Jam Without Pectin

    1209 shares
    Jump to Recipe·Print Recipe
    blackberry jam on toast with jar of jam on the side

    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:

    1. Jam is so easy to make, especially if you aren't canning it. 
    2. Combine all the ingredients in a large pot. Then sit for 30 minutes to allow the sugar to start to break down the blackberries.
    3. Bring the mixture to a boil and then simmer on medium heat until the blackberries have reduced and the mixture has thickened. 
    4. 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.

    Looking for similar recpies? Check these out!

    • Homemade Pop Tarts with Bourbon Blackberry Jam
    • The Best Bourbon Strawberry Jam Without Pectin
    • Jelly Filled Donuts
    • The Best Bourbon Strawberry Hand Pies

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Blackberry jam in small glass jar with a small knife balancing on top of the jar.

    The Best Bourbon Blackberry Jam Without Pectin

    ★★★★★ 5 from 1 reviews
    • Author: Pate Giltner
    • Prep Time: 30 minutes
    • Cook Time: 20 minutes
    • Total Time: 50 minutes
    • Yield: 3-4 cups 1x
    • Category: Jam
    • Method: cooking
    • Cuisine: american
    Print Recipe
    Pin Recipe

    Description

    This is the easiest recipe for delicious homemade bourbon blackberry jam without pectin! It's so fast, easy, and made without pectin and canning!


    Ingredients

    Units Scale
    1. 4 6 ounce packages of blackberries
    2. 1 ½ cups sugar
    3. 1 tablespoon lemon juice
    4. ½ cup bourbon

    Instructions

    1. Put a small plate in the freezer.
    2. In a wide pot mix the berries, sugar, lemon juice, and bourbon and set aside for about 30 minutes or until the sugar and bourbon has started to breakdown the blackberries.
    3. Bring mixture to a boil over medium high heat stirring occasionally.
    4. Reduce temperature to medium and simmer until mixture begins to thicken, about 20 minutes. Keep stirring so nothing sticks to the pot.
    5. Once the mixture starts to thicken, put a tablespoon of the mixture on the plate in the freezer and freeze for 1 minute. Test the gelling point of the jam by pushing your finger up against the cold jam and if it done it will wrinkle.
    6. Remove from heat and let cool.
    7. Pour the jam into jars and they will keep for around 2 weeks. 

    Notes

    • 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!

    Keywords: Blackberry Jam

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

    More Breakfast

    • Stovetop Bourbon Apple Butter
    • Bourbon Honey Bacon Biscuits
    • Southern Buttermilk Biscuits with Self-Rising Flour
    • The Best Jiffy Cornbread with Sour Cream

    Reader Interactions

    Comments

    1. elizabeth says

      March 09, 2022 at 5:24 pm

      This was the best jam I have ever had! Perfect!

      ★★★★★

      Reply
    2. Nancy says

      July 03, 2022 at 10:53 am

      Is it possible to hot water process and can this recipe? I’m thinking 5 minutes processing time for 1/2 pint jars.

      Reply
      • Pate Giltner says

        July 06, 2022 at 4:45 pm

        I sure bet it is, I'm not an expert in hot water processing but I sure standard processing would work!

        Reply
    3. Andrea says

      July 18, 2022 at 6:40 pm

      Hi! Would blending the mixture and then simmering it be okay? I like a smoother consistency.

      Reply
      • Pate Giltner says

        July 19, 2022 at 11:35 am

        Hi! I am sure that would be fine!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

    Want recipes delivered straight to your inbox? Subscribe here!


    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

    Trending Recipes

    • Moist Bourbon Gingerbread Bundt Cake
    • Bourbon Banana Cake with Bourbon Caramel Frosting.
    • Raspberry Almond Muffins
    • Festive Bourbon Apple Cider Cake

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Newsletter

    Browse Recipes

    Baking

    More

    Breakfast

    More

    Gluten-Free

    More

    Load up on new recipes, exclusive goodies, + more!

    Get the exclusive content you crave straight to your inbox.

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact

    Copyright © 2020 The G&M Kitchen on the Brunch Pro Theme