Blackberry Lime Freezer Jam is sweet, a little sour and possibly the best thing you’ll eat this month! Made as freezer jam, this recipe is super easy and requires no canning skills.
Bulk Items Used: sugar
Living in the Pacific Northwest, we are cursed (or secretly blessed) with having blackberries growing EVERYWHERE as an invasive species. Now, you don’t want to go picking the berries that grow on the side of the road, but it is fun to find a trail, bring a bucket, and come home with pile of sweet and delicious berries.
Even if you can’t go blackberry picking where you live, I think we can all agree that a really juicy blackberry is a little bit of heaven on earth. It’s basically summertime in your mouth.
Every year I like to put up lots of jars of all types of freezer jam, so that on dark winter days, we can spread some jam on a piece of toast and remember what it feels like to have sunshine and a warm breeze on your face.
Blackberry Lime Jam is always the jam that gets eaten up first. It’s hands down, everyone’s favorite jam. With the sweet berries, tart lime and (lots) of sugar, how could you not love it! Try making a batch today!
Tips for Making Blackberry Lime Freezer Jam
- I’m a big fan of freezer jam recipes, rather than cooked/canned jam recipes because it’s so much easier! If you prefer canning jam, you can still make blackberry lime jam. Just follow your favorite blackberry jam recipe and add some lime zest in at the end.
- To make this recipe I closely follow the instructions on the pectin box that I use. I’ve tried to make this jam “healthier” before by adding less sugar, but trust me, it just doesn’t work out. If you don’t want to use quite as much sugar, be sure to get the boxes of pectin that are labeled “less sugar.” It still seems like a lot of sugar, but just come to terms with it. If you don’t want a runny mess, you’ve got to follow the recipe.
Another important thing to note is that you need to follow the instructions of the pectin that you have. There are different brands of pectin, and their instructions may be a little different from each other. Make sure to follow the instructions on the pectin that you have if it is different from SureJell, which is the brand I am using. If you are a food science nerd and want to take a deeper dive into understanding the world of pectin, I highly recommend this article, “Canning: Pecking about Pectin.“
- Make sure to thoroughly wash both your berries and your lime before using in the jam. You don’t want organism or dirt hanging out in your jam. The best way it to rinse them under cold running water. Don’t soak the berries in water, because it will cause them to loose color, flavor and vitamins.
- It’s always a good idea to wash the jars you are storing the jam in before using them. Hot, soapy water does the trick! You’ll also want to use fresh jar lids.
Love freezer jam recipes? Check this one out!
Blackberry Lime Freezer Jam
- 3½ cups crushed blackberries (about 2 qts whole blackberries)
- 3 cups sugar
- 1 pkg (1.75 oz) Sure Jell Fruit Pectin for Less or No Sugar Recipes*
- 1 cup water
- zest from 1 lime
- To crush blackberries, work in batches by placing a layer of berries in a bowl and mashing with a potato masher until pulpy. Continue mashing layers until you have 3½ dry measuring cups worth of mashed berries.
- In a large sauce pan, stir the sugar and pectin together until mixed. Stir in 1 cup of water. Bring the mixture to a boil on medium-high heat, stirring constantly. Continue to stir and boil for 1 minute. Remove from heat.
- Add the crushed blackberries and lime zest into the large sauce pan with the pectin mixture. Stir for 1 minute.
- Fill jars immediately with prepared jam. Leave 1/2 space at the top of each for expansion during freezing. Cover with lids.
- Let stand at room temperature for 24 hours. After that, refrigerate up to 3 weeks, or freeze up to 1 year.