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Home » The Larder » Seedless Wild Blackberry and Lime Jam

Seedless Wild Blackberry and Lime Jam

By Georgina Hartley  •  Published September 7, 2016  •  Updated May 23, 2022

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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 this recipe

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

Georgina Hartley
This easy Seedless Wild Blackberry and Lime Jam is a deliciously versatile four ingredient jam with no added pectin and a tangy zesty flavour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Condiment
Cuisine British
Servings 80 servings
Calories 60 kcal

Ingredients
  

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

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 60kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 40mgFiber: 1gSugar: 14gVitamin A: 45IUVitamin C: 5mgCalcium: 7mgIron: 0.1mg
Have you tried this recipe?Head to the comment section and let me know what you think!

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Reader Interactions

Comments

  1. Helga Eyers says

    September 28, 2021 at 6:37 pm

    I used equal amounts of blackberries and apples but left everything the same as the recipe. The result is delicious and a little tangy. Looking forward to using the pulp to flavour gin.

    Reply
    • Georgina Hartley says

      September 29, 2021 at 12:18 pm

      Hi Helga, that sounds great - and the gin is a great idea!

      Reply
  2. Tara says

    August 20, 2021 at 5:16 pm

    5 stars
    This jam is spectacular! Such a lovely rich flavour, and the lime is a perfect zing!
    I also followed your advice and made some blackberry gin with the remnants. So good!!

    Reply
    • Georgina Hartley says

      August 21, 2021 at 2:43 pm

      Hi Tara, that's great to hear - I'm so happy you enjoyed the jam!!

      Reply
  3. Peter says

    August 10, 2021 at 12:17 pm

    Done the jam for the last two years and starting again tomorrow with this year's crop from my own thornless blackberry. It's marvelous and my neighbours love it as well.

    Reply
    • Georgina Hartley says

      August 13, 2021 at 7:25 am

      That's great to hear Peter - I'm happy you like the recipe!

      Reply
  4. LuisaCA says

    September 08, 2016 at 4:57 pm

    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.

    Reply
    • Georgina says

      September 11, 2016 at 4:35 am

      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!

      Reply

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About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

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