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Slow Cooker Blackberry Jam

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Here is a recipe for making simple, delicious blackberry jam in the crock pot or slow cooker. Use fresh blackberries or any in-season berry for this recipe.Here is a recipe for making simple, delicious blackberry jam in the crockpot. Use fresh blackberries or any in-season berry for this recipe.

Guest post by Kelly of New Leaf Wellness

Did you know that you can make homemade blackberry jam in your slow cooker? You can, and it’s so easy!

I love homemade slow cooker jams so much that I shared a recipe for slow cooker strawberry jam in my Easy & Healthy Slow Cooker Cookbook and slow cooker peach jam on my New Leaf Wellness blog.

To make slow cooker blackberry jam, all you need to do is combine fresh blackberries, sugar, fruit pectin, and lemon juice in your slow cooker.

Here is a recipe for making simple, delicious blackberry jam in the crockpot. Use fresh blackberries or any in-season berry for this recipe.

Not only is this slow cooker blackberry jam easy to make, it contains half as much sugar as traditional homemade jams and store-bought jams and jellies. I use an all-natural, premium pectin called “no sugar needed fruit pectin” to thicken my jam instead of all the sugar needed to thicken jams made with classic fruit pectin.

You’ll also be glad to know that this slow cooker blackberry jam is high in Vitamin C and dietary fiber and low in fat, cholesterol, and sodium. It’s gluten-free and absolutely delicious!

Save money by buying blackberries on sale this summer and canning your jam to eat year-round. I tried simple water bath canning last summer and loved sharing my preserved jams with my family and friends.

Slow Cooker Blackberry Jam Recipe
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Slow Cooker Blackberry Jam

Yield 48 ounces

Ingredients

  • 4 pounds of fresh, ripe blackberries
  • 3 cups of sugar
  • 6 tablespoons of "no sugar needed" fruit pectin (I use "Ball Low or No-Sugar Needed Pectin")
  • The juice from one lemon (about 1/4 cup)

Instructions

  1. Combine all ingredients in your slow cooker.
  2. Cover, and cook on "low" for 6-8 hours. (The time depends on the size and strength of your slow cooker.)
  3. Mash to desired consistency. (I use a simple hand potato masher.)
  4. Cool, and serve.

This homemade jam tastes great on sandwiches, oatmeal, and pancakes. Sometimes, I even mix it with barbecue sauce to marinate chicken!

Have you ever tried making your own jam? Please share in a comment below!

Kelly McNelisDr. Kelly McNelis is a psychologist-turned-blogger for New Leaf Wellness. She lives in Pittsburgh, PA with her husband and three young daughters and makes most of her money selling cookbooks. You can connect with Kelly on Facebook, Instagram, and Pinterest.

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Reader Interactions

58 Comments

  5. I’ve used agave nectar with great success. Can you sieve the berries at some point to make seedless jam? My DH LOVES blackberry jam – blackberry anything – but is picky about the seeds.

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  6. I can’t wait to try this! I’ve made jams the old fashioned way and can be a big mess trying to cook quickly then can them immediately after. My favorite flavor sounds weird but is SO good! Blueberry lime! It has blueberry, lime juice and very thin lime peel strips, sugar and pectin. Another great savory one is basil jelly – great with cream cheese on crackers or a meat marinade. What are your fav flavors?

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  10. I followed this recipe exactly in my large 6 qt Rival. Cooked 8 hours on low, stirred half way through. It came out very liquidy, tasted like the sugar burnt, and it didn’t gel or set up at all. It was $25 down the drain. It didn’t work for me at all.

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      • I’m having the same problem — totally runny. I even canned it last night trusting the recipe and it was soup this morning, so I’m trying again. Soooo disappointed.

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        • Oh no! That stinks. Do you have any idea what happened? Did you make the recipe exactly as written? Do you think it could have been overcooked? (I typically use my 4-qt slow cooker.) I’m so sorry this happened to you. I’ve made this recipe many times and it always works for me.

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  12. Perhaps the CrockPots’ heat was too much for 8 hours, I checked it after 6 hours, and it was really liquidy at that time. I decided to let it bubble for two more hours. I could understand the sugar sorching but, I used the Ball No Sugar needed pectin as mentioned. It never jelled at all. I find that to be so strange. I was so looking forward to it coming out. I am perplexed for sure.

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    • I’ve never tried, but I did a quick google search and it looks like any kind of frozen berry will work if it was frozen without added sugar or other ingredients and is thawed prior to cooking. If you try it, please report back. I’d love to know how it works out!

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    • If you only use the juice from the fruit and none of the pulp then it will be jelly instead of jam. I also noticed she said cups and the recipe calls for pounds. I wonder if this is the same mistake the others are making. In order for a recipe to come out the same, you also have to take in consideration the altitude and the crock pot being used. I have 2 crock pots and they both cook very differently. If at first you don’t succeed, try again. Also keeping notes is very helpful everytime you make something.

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  16. Yes I have. I made blackberry jam from berries I picked on the north fork of the Red River. I was 17 I think, about 1977 or so. Made lots of jams and jellies since but blackberry is my favorite. I like your recipe. Berries ripen here in June I look forward to trying it. Thanks for sharing it.

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  19. I tried this today and I think I messed up using a liquid form of pectin. Could I dump it all into a pot and add powdered pectin to thicken it up?

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  22. At what point do you sieve the berries to remove the seeds. I like the taste of blackberries but not the seeds, and I have loads of them every year.

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  27. I use a pectin product called Pomona’s Universal Pectin for low sugar jams. I do use the crock pot, but after cooking for an hour, I slip a bamboo skewer under the lid and raise it up to vent. Then I stir every hour. This is not a leave it and come back later moment. I do watch and stir. I finish off the jam in a non-stick skillet to achieve the exact consistency. I hope this helps.

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  29. Absolutely delicious! Mine gelled when cool! I wonder if the people who commented that their’s did not gel based it on the jam when it was still hot? The taste is delightfully strong of blackberry.

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