Pin RecipeThis is not your conventional blackberry jam recipe. In fact, it’s so easy to make that I was hesitant to even call it a “recipe” at first. But it is so simple and so good that I just had to share!
My blackberry jam is a no-cook, no-refined sugar version that takes less than 2 minutes to whip together.
“Clean” Blackberry Jam Recipe Has No Refined Sugar
Instead of the refined sugar called for in conventional jam recipes, I use ultra-healing Manuka honey.
I talk about the amazing healing benefits of Manuka honey in my natural cold remedies article. Unlike refined sugar or refined honey, Manuka honey, actually supports a healthy immune system. It’s a “super” honey with healing benefits for a wide number of conditions including acne, eczema, acid reflux, allergies, sinusitis, sore throats and more.
Manuka honey tastes every bit as sweet as regular honey too, so you won’t be sacrificing flavor by using it.
Blackberry Jam Technique Won’t Work for Every Fruit
Finally, when you read the recipe below and see the one-step technique (which is basically just blending fruit in a mini food processor) for making my blackberry jam you may begin to wonder if the same method could be applied to other fruit jams. Unfortunately, I don’t think so. The blackberries have a unique texture that works, but I don’t think you would get the same results with say strawberries or blueberries.
Also, my jam is not as thick as conventional recipes, but it is definitely spreadable. Best of all, you can spread generously with #NoRegrets =)
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PrintQuickest, Healthiest and Easiest Blackberry Jam Recipe Ever
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 4 1x
- Category: Jam
- Cuisine: Clean Eating
Description
With no need to cook and no refined sugar, this has to be the quickest, healthiest and easiest Blackberry Jam recipe ever!
Instructions
- Add the blackberries and manuka honey to a mini food processor. Process until smooth and creamy. That’s it!
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Hi Ivy,
Thanks for this fun new recipe, my only concern since it’s not cooked or prepared traditionally, is that it will spoil quickly. Can you please advise on how long this jam will last in the fridge?
Many thanks,
Allison
Hi Allison! It’s Ivy using my husband’s (Andy) email—That is a great question. It definitely will NOT last as long as regular jam. To be honest I am not 100% sure how long it would last because I eat up the whole thing (just me!) in just 3 days! I put about 1/3 of the recipe on one piece of toast for breakfast and by the 3rd day it’s all gone 😉 I have a feeling it might not last any longer than that though anyway. Since it is so low in sugar you end up eating a lot more per serving than you would regular jelly.
Where can you purchase this special honey? I am very grateful for all your recipes and you are an inspiration to us all!
Aww, thank you so much Phyllis. That means a lot to me 😉 As for where to buy the Manuka honey, you can get it at almost any health food store. You just want it to have a UMF of at least 16. You can also get it online at Amazon. This is the brand I like: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=manuka+honey&tag=httpcleancom-20
Hi Ivy, any suggestions on this with blueberries? Thanks!
Hi Melanie, I have not yet tried it with blueberries but I worry their texture might not work (it might be too watery). I wonder if maybe frozen thawed and drained WILD blueberries might work though (if you pat them dry with paper towels after thawing)–wild blueberries have a different texture than regular ones so this just MIGHT work. If you try please let me know! And I will do the same 😉
I made this today but used regular honey because I did not have manuka honey. It was not as sweet as I would have liked. I did notice some honey on the side of the blender so I did not get the full tablespoon into the spread. Maybe if I re-blend it with a little more honey, it will be more to my taste. It was easy to make though and spread well on my toast. I wish this method would work with strawberries because those are my favorite.
Hi Laura, You can absolutely add more honey if you like it sweeter! It would still spread just fine. I hear you on the strawberries too 😉 I’m going to play around and see if I can come up with a super easy, no-cook strawberry spread at some point. In meantime, here is a strawberry sauce recipe you might like: https://cleancuisine.com/organic-fresh-strawberry-sauce-recipe/
How long will this last in the fridge? Also, can you preserve it in jars?