Seedless Wild Blackberry and Lime Jam

This post contains affiliate links. Please read my disclosures.

This Seedless Wild Blackberry and Lime Jam is a firm early autumn favourite recipe. It’s tangy and not too sweet and best of all contains no added pectin. There are just four ingredients: wild blackberries, granulated sugar, limes and a couple of bramley apples to help it set. The flavour is superb and just an hour or so of work from start to finish will result in the most deliciously versatile jam you can eat all year round.

A jar of Wild Blackberry Lime Jam with a spoon in it and the ingredients surrounding

Blackberries must be one of my favourite fruits as it was only when I was skimming through my archives that I realised how abundant my blackberry recipes are compared to other fruits. That is mainly because of our household obsession with foraging. I am not the worst culprit believe it or not, Luke, who has to be pried out of bed most mornings with a chisel, casts aside the duvet with giddy abandon when those first blackberries start bursting through the hedgerows. All our foraging is done at dawn whilst walking Billy Buddy, much to his chagrin. As Luke delves deep into the blackberry bushes, poor Billy hops from paw to paw, barely bearing the wait until Luke is back on more solid ground again.

A teacup full of blackberries and a lime

We only have a small freezer but dollars for doughnuts you will always find this time of year the blackberries have stolen all the space. This Seedless Wild Blackberry and Lime Jam though has to be the recipe which you brandish victoriously when you’ve over indulged with the foraging. It was the first jam I truly loved as the juicy tartness of the blackberries and the zesty zing of the lime cut through all the sugar to create a really complex taste which is perfect for toast, for sandwich cakes, jam tarts and as a replacement filler in these oat bars.

A pot of Wild Blackberry Lime Jam

A bowl with Wild Blackberry Lime Jam

A workstation with utensils for Wild Blackberry Lime Jam

I have always made this jam seedless and it’s a little bit of a faff but there are pros and cons to it. The pro is that you don’t need to prepare the bramley apples, bar a bit of rough chopping, which get thrown in a preserving pan with the blackberries straight off the bat. Once the fruit has softened then they get passed through a sieve which is the faffy con bit. However, if you do a lot of preserving then I seriously recommend a food mill which make very light work of removing the skin and seeds from the fruit without losing any fruit pulp.

A jar of Wild Blackberry Lime Jam with a spoon in it and the ingredients surrounding

If you don’t have a food mill and are de-seeding by hand and sieve then you might have a bit more substantial seedy pulp left behind in the sieve. Don’t you dare throw this away you lucky ducks as it’s marvellous for making blackberry vinegar or blackberry gin.

A jar of Wild Blackberry Lime Jam with a spoon in it and the ingredients surrounding

Seedless Wild Blackberry and Lime Jam

This easy Seedless Wild Blackberry and Lime Jam is a deliciously versatile four ingredient jam with no added pectin and a tangy zesty flavour.
Print Pin Rate
Course: Condiment
Cuisine: British
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 80 servings
Calories: 60kcal


  • 1.5 kg blackberries
  • 500 g bramley apples
  • 3 limes zest of 2 and juice of 3
  • 1 kg granulated sugar


  • Firstly place 5 saucers into the freezer and then sterilize the jars and lids by placing them in an oven heated to 100°C for 20 minutes.
  • Roughly chop the apples without peeling or coring, then place in a large preserving pan with the blackberries. Heat gently until all the fruit has softened.
  • Remove from the heat, then pass everything through a sieve or food mill.
  • Replace the seedless fruit pulp back into the saucepan and keep the seedy fruit pulp for another purpose (like blackberry gin or vinegar).
  • Add the lime juice and sugar to the saucepan and heat gently so all the sugar has dissolved. Once dissolved, bring to a rolling boil. Boil for 5 minutes then turn off the heat and place on one of the cold saucers from the freezer. Leave for 1 minute then push the jam with your finger. If the jam wrinkles on the surface it’s ready. If not, then turn the jam back on a boil for a further 3 minutes. Turn off the heat and try the saucer test again.
  • Once the jam is ready remove the scum from the surface of the jam and then stir in the lime zest.
  • Decant the jam into the sterilised jars, screw the lids on tightly and store until ready to use.


  • The jam can be kept for up to 12 months if kept in a cool dark place
Yield 10 180g jars


Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.1mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

If you like this recipe then you may like…

Blackberry Ripple Ice Cream

Blackberry Ripple Ice Cream

Blackberry Hoisin Sauce

Blackberry Hoisin Sauce


  1. Now I know what to do with some of those wild blackberries I picked this year and last that are hanging out in my big freezer. Now I wish I’d picked More this year. Too late now though ! I think I will make half a batch and maybe peel and grate a Granny Smith apple and then not sieve. (Lazy me). Okay maybe sieve ONE jar for my BFF who can’t eat anything with seeds.

    • I wish I’d picked more this year as well, berry season is definitely the best part of summer, but at least making the blackberries into jam means they can stretch out over the year. Let me know if you do make the jam and how you get on!

Leave a Comment

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.