Skip to Content

How to Make Blackberry Freezer Jam with Gelatin

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on November 28, 2020

How to make freezer jam with gelatin

One of my favorite things to make is freezer jam.    One, it’s so simple and two, it’s SO SIMPLE.   You can even use frozen berries to make a new batch of jam when you run out.

how to make low sugar freezer jam with gelatin

What you’ll need:

1 lb of frozen blackberries | 1 tbsp of gelatin | 1/4 tsp of sea salt | 1/4 cup of honey | 1/2 tsp of vanilla

how to make low sugar freezer jam with gelatin

Throw the blackberries, sea salt, vanilla and honey  in a medium pan and bring to a boil

how to make low sugar freezer jam with gelatin

Let the mixture cook at a low boil for roughly 45 minutes or until the mixture is reduced by half.

how to make low sugar freezer jam with gelatin

Leave your pan on the stove and then mix in the gelatin.  Mix for 1 minute and then pour into your mason jar.

how to make low sugar freezer jam with gelatin

Let cool and either seal the jar up with a lid and store in your freezer or in your fridge . Once opened it is good for one week.

how to make low sugar freezer jam with gelatin

The biscuit is my Paleo sweet potato biscuit recipe.  I did make two changes.  I used cashews instead of walnuts and I used white sweet potatoes versus garnet.

how to make low sugar freezer jam with gelatin
Yield: 20

How to Make Blackberry Freezer Jam using Gelatin

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 16 oz frozen blackberries
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla extract
  • 1/3 cup of honey
  • 1 tbs . gelatin

Instructions

  1. Combine the blackberries, sea salt, vanilla and honey in a medium pan and bring to a boil.
  2. Reduce the heat to medium boil and let cook for roughly 45 minutes, until the mixture is reduced by half.
  3. Turn off the heat but leave the pan on the stove.
  4. Add the gelatin and mix for one minute.
  5. Pour the jam into your canning jar and cap with a lid. This makes about 1 1/4 cups of jam.
  6. let cool and then store in your freezer.
  7. Once opened the jam lasts for one week.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

david

Friday 22nd of June 2018

do you have to dissolve the gelaten in a liquid first

Kelly Bejelly

Tuesday 27th of November 2018

Yes, David I would recommend doing that.

Tami

Tuesday 2nd of August 2016

Working on this recipe right now! Smells amazing. When I added the gelatin, it all chunked up. I have put it in my vitamix to try to dissolve. Did I do something wrong? Using Great Lakes gelatin.

Kelly Bejelly

Thursday 18th of August 2016

Did you add it when the ingredients were warm? I've noticed if it hot when I put it in, it will chunk up.

Laurie

Saturday 18th of June 2016

This sounds amazing! Must try 1st. Btw. I looked to find your gelatin and it can be found on Amazon.com. For those that need to know the product info does indicate that the cattle feed on grain and grass so not 100% grass fed nor neccesarily non gmo since cattle are from Argentina where much gmo grain is grown.

Kelly Bejelly

Sunday 19th of June 2016

Yes, I just found this out Laurie which is now I recommend this brand http://bit.ly/1tvGgHa. I hope you enjoy it!

Tonya

Tuesday 2nd of June 2015

Instead of using frozen berries could I use fresh berries off the blackberry bushes? I have a boatload of blackberry bushes in my treeline and would rather use them.

Kelly Bejelly

Tuesday 2nd of June 2015

Yes, that would work hun!

Cassandra

Sunday 7th of December 2014

I love this recipe. So easy. I use frozen fruit. I've tried raspberry and blackberry so far and both were great. I chose to add the honey and vanilla at the same time as the gelatin( after cooking on stovetop) to preserve the nutritional value of the ingredients. Thank you for this recipe:)

Kelly Bejelly

Monday 8th of December 2014

I'm so glad that you enjoyed it Cassandra!

Skip to Recipe