This homemade sugar-free blackberry jam is a sugar-free version of my family's recipe that has gone through generations and is always a winner. Free of sugar and full of all the goodness, this recipe is super easy to make and it's ideal to eat with toast, pancakes, or rice crackers! Plus it has no added pectin!
In the Galician village of my mum's family, there's a lot of wild blackberries, and in blackberry season, we would all go for bush walks with our cane baskets to collect blackberries. Then my grandma and aunties would start making the blackberry jam.
This might sound like a big statement, but the blackberry jam they make is the best ever! Seriously. You can't beat the flavour of wild blackberries infused with all the dedication and love they'd put into preparing the jam. And if you love blackberries, you might also want to try this delicious gluten-free vegan blackberry cobbler.
Jump to:
- Why this is the best sugar-free blackberry jam recipe
- Ingredients
- How much sugar substitute to add
- How to make this old-fashioned sugar-free blackberry jam recipe
- How do you thicken sugar-free jam?
- I overcooked the jam, how can I fix it?
- How to turn this jam into seedless blackberry jam
- What to eat with this delicious blackberry jam
- Equipment
- Storage
- Top tips to make the best sugar-free blackberry jam!
- FAQ's
- More low sugar recipes you will love!
- Love this recipe? Let's stay connected!
- The Best Sugar-Free Blackberry Jam (Family Recipe)
- See what other people think about this recipe!
Why this is the best sugar-free blackberry jam recipe
It is made traditionally using only three simple ingredients, and no nasty ingredients or added pectin.
This recipe is a much healthier alternative to the traditional jam recipe. Instead of having a ton of added sugar like regular jam, this recipe uses xylitol, a low GI natural refined sugar substitute. Xylitol doesn't spike blood sugar or insulin, and it is safe to eat in moderation. Enjoy the sweetness without the sugar crash!
Blackberries are low in calories, and rich in dietary fiber, minerals, and vitamins. They are particularly rich in vitamin C, vitamin K, and manganese.
The cooking process it's very easy, it does require a bit of dedication as you need to stir constantly, but there's no crazy skill required other than a little bit of arm work.
Ingredients
This homemade blackberry jam recipe is made with only three ingredients that are easily available at most grocery stores:
- Blackberries: you can use either fresh blackberries or frozen blackberries. If it's
- Xylitol: I use xylitol as a white sugar substitute, but you could also use erythritol instead or another sugar substitute. I find xylitol has a very similar flavor to white sugar, making the end result as delicious as the traditional homemade jam made with refined sugar!
- Lemon juice: the citric acid of the lemon juice helps balance the flavor of the jam, bringing back some of the acidity that is lost with the addition of the sugar substitute ingredient.
See recipe card for quantities.
How much sugar substitute to add
If you ended up in this recipe post is because you are after a sugar-free/ low sugar jam. I not only recommend using a refined sugar substitute but also using less sugar substitute overall. I believe it is important to train our tastebuds to enjoy the authentic flavors of the ingredients, rather than masking them with sugar.
The traditional blackberry jam recipe from my family calls for 2.5 cups of sugar for each kilo of blackberries. I recommend reducing the amount of sugar to nearly half of that. In this recipe, I use 1 + ⅓ cups of xylitol for each kilo of blackberries.
How to make this old-fashioned sugar-free blackberry jam recipe
This easy blackberry jam recipe is made the old-fashioned way, except that it uses xylitol instead of sugar. The process is super easy to follow. It does require a bit of love, but trust me when I say the extra labor will pay back in flavor!
If you are using wild/ fresh blackberries make sure you wash them properly before combining them with the rest of the ingredients.
If you are using frozen blackberries take them out of the freezer a little while before so they defrost a bit before combining with the rest of the ingredients.
Combine all the ingredients
Add the whole berries, xylitol, and lemon juice to a large pot and combine well.
Let the ingredients rest for 1 hour, stirring a few times. This process is a must to ensure the blackberries release the fruit juice before cooking them, don't skip it!
Cook the jam
Add the pot with the lid on to the stove and set on low to medium heat. Let it bring to simmer and cook for 30 minutes in total. It usually takes about 10 minutes to start boiling, which is included in the 30-minute total.
Once it starts boiling, mash the blackberries using a fork or potato masher, and stir constantly. The jam will thicken while cooking, and it will thicken even more when it cools down. Take out of the heat while the consistency is slightly runnier than you'd like, so once it is at room temperature it has the perfect texture.
TIP!! Be mindful of the stove temperature, the jam needs to gently boil. If you set the heat too high it will cook too quickly and end up too thick.
Tip!! Don't overcook the jam. Bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is runnier than desired.
How do you thicken sugar-free jam?
This sugar-free blackberry jam recipe is thickened using xylitol instead of sugar, and cooking the jam slowly. There is no need for added pectin or other thickening agents like agar agar. Let the jam cook slowly until it reaches the desired consistency (following my tips above).
Another easy way to thicken the jam would be to add chia seeds and make blackberry chia jam, but bear in mind it will be quite seedy.
I overcooked the jam, how can I fix it?
Sometimes despite our best efforts to cook the jam, we cook it only for a few minutes longer and the jam ends up too dry. To solve this, transfer the jam to a pot on medium heat and add a bit more water progressively stirring constantly. Cook slowly until it reaches the desired consistency.
How to turn this jam into seedless blackberry jam
If seeds are not your thing, you can make sugar-free seedless blackberry jam! Follow all the steps above, and once it's cooked, place a fine mesh strainer or sieve over a large bowl. Pour the jam into the strainer and rub using a spatula or the back of a spoon, pressing through the strainer. The seeds will separate from the pulp resulting in seedless blackberry jam. As easy as that!
What to eat with this delicious blackberry jam
One of my favorite ways to enjoy this delicious blackberry jam is on toast! Either spread the jam straight onto the bread or add tahini first. Yum 😋
This delicious jam also goes great on pancakes, like these coconut flour pancakes or these chestnut pancakes.
I also love adding a dollop of jam to coconut chia pudding, yogurt bowls, and papaya boats.
Sugar-free blackberry jam also makes a great topping for dairy-free cheesecake.
Equipment
All you need to make this easy recipe is...
- Large pot with lid
- Spoon to combine ingredients
- Fork or potato masher
- Mason jars, canning jars, or repurposed glass jars for storage
Storage
Store the blackberry jam in lidded glass jars in a cool, dry, and dark place, away from direct sunlight. I usually use repurposed glass jars, but mason jars or canning jars are ideal.
For a complete step-by-step tutorial on how to can jars, you can check out this quick Youtube video.
Once opened, store in the fridge for up to 4 weeks. If the jam ends up growing mould on top, discard it immediately.
Top tips to make the best sugar-free blackberry jam!
Be mindful of the stove temperature, the jam needs to gently boil and cook slowly. If you set the heat too high to try rushing the process, it will cook too quickly and end up too thick with a not-so-great texture. Give it the love and time it deserves!
Don't overcook the jam. It is very easy to overcook the jam thinking the consistency is too runny. Please bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is runnier than desired. This allows for the jam to further thicken while cooling down, without becoming too dry.
FAQ's
You can use xylitol instead of sugar to preserve blackberries. You can make a jam by cooking the berries with xylitol. Xylitol helps in sweetening without affecting preservation too much.
Yes, you can skip sugar in jam, but you'll need to use a sugar substitute or thickening agent. I like to use xylitol as it's a 1:1 sugar replacement with a very similar flavor. You could also use pectin or agar to help thicken the jam without sugar. Honey, or maple syrup are alternatives that can also add sweetness if desired, instead of xylitol.
More low sugar recipes you will love!
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The Best Sugar-Free Blackberry Jam (Family Recipe)
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Total Time: 32 minutes
- Yield: ½ kg 1x
- Category: Sweets
- Cuisine: Spanish
- Diet: Vegan
Description
This homemade sugar-free blackberry jam is a sugar-free version of my family's recipe that has gone through generations and is always a winner. Free of sugar and full of all the goodness, this recipe is super easy to make and it's ideal to eat with toast, pancakes, or rice crackers! Plus it has no added pectin!
Ingredients
- ½ kg of blackberries (fresh or frozen)
- ¾ cups of xylitol
- Juice of ½ lemon
Instructions
- If you are using wild/ fresh blackberries make sure you wash them properly before combining them with the rest of the ingredients.
- If you are using frozen blackberries take them out of the freezer a little while before so they defrost a bit before combining with the rest of the ingredients.
- Combine all ingredients: Add the whole berries, xylitol, and lemon juice to a large pot and combine well. Let the ingredients rest for 1 hour, stirring a few times. This process is a must to ensure the blackberries release the fruit juice before cooking them, don't skip it!
- Cook the jam: Add the pot with the lid on to the stove and set on low to medium heat. Let it bring to simmer and cook for 30 minutes in total. It usually takes about 10 minutes to start boiling, which is included in the 30-minute total.
- Once it starts boiling, mash the blackberries using a fork or potato masher, and stir constantly. The jam will thicken while cooking, and it will thicken even more when it cools down. Take out of the heat while the consistency is slightly runnier than you'd like, so once it is at room temperature it has the perfect texture.
Notes
Be mindful of the stove temperature, the jam needs to gently boil. If you set the heat too high it will cook too quickly and end up too thick.
Don't overcook the jam! Bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is runnier than desired.
If you overcooked the jam transfer the jam to a pot on medium heat and add a bit more water progressively stirring constantly. Cook slowly until it reaches the desired consistency.
Storage: Store the blackberry jam in lidded glass jars in a cool, dry, and dark place, away from direct sunlight. I usually use repurposed glass jars, but mason jars or canning jars are ideal. Once opened, store in the fridge for up to 4 weeks. If the jam ends up growing mould on top, discard it immediately.
Lori Roberts says
Hi, thanks for the recipe. I was wondering if I could use erythritol instead of the xylitol?
alicia gonzalez tome says
Hi Lori, yes you can use erythritol instead of xylitol. Eryhtritol is a bit less sweet, so you can increase the amount I note slightly - bear in mind that as I note on the recipe I add less sweetness than usual. If the recipe calls for 3/4 xylitol you could try with almost 1 cup of erythritol. I would love to hear how you go! 🙂
Patrick Jacobs says
I didn’t see how long you needed to bathe them for canning after the cooking process is complete. Or are you just saying once they’re cooked you put them in jars and put them in the refrigerator. Also I was wondering if you can get rid of the seeds prior to cooking The batch
alicia gonzalez tome says
Hi Patrick, please refer to the section "How to turn this jam into seedless blackberry jam" - If seeds are not your thing, you can make sugar-free seedless blackberry jam! Follow all the steps above, and once it's cooked, place a fine mesh strainer or sieve over a large bowl. Pour the jam into the strainer and rub using a spatula or the back of a spoon, pressing through the strainer. The seeds will separate from the pulp resulting in seedless blackberry jam. As easy as that!
For the caning, I always make small batches and store them in the fridge. For a complete step-by-step tutorial watch this youtube video (link is on the post too) https://www.youtube.com/watch?v=ychirOxElFQ
Will says
Wow grandma’s always have the best recipes, this one is certainly no exception.
It is delicious!
Duncan Gottfriedson says
Great jam goes well with my breakfast in the morning!
alicia gonzalez tome says
I am glad to hear you love the jam Duncan 🙂 Thanks for commenting!
Sandra says
SO GOOD! I can't believe how easy to make this recipe is. It turned out great following all the steps. I have it with my morning toast and it feels like a treat. Thanks for the recipe!
alicia gonzalez tome says
Glad to hear you love the jam Sandra! Thanks for the comment 🙂