Apple and blackberry jam
- Portion size: Makes about 1.2 litres
- Hands-on time 25 min, simmering time 40-45 min
- Difficulty: easy
Go foraging and make the most of bountiful blackberries with this simple apple and blackberry jam recipe from Thane Prince.
She says: “This is one of the easiest jams to make and a great favourite of mine. Apples are rich in pectin and acid to help it set, while blackberries add colour and flavour.”
Ingredients
- 1kg bramley apples
- 300g blackberries
- Juice 1 lemon
- 1kg granulated sugar
- 1 tbsp fresh thyme leaves
You’ll also need…
- 6 x 200ml clean sterilised jars
Method
- Put a couple of small plates in the freezer ready to test the set of the jam. Peel, core and chop the apples. Sort the blackberries and wash them if necessary. Put the prepared fruit in a heavy-based pan or preserving pan along with the lemon juice, sugar and 200ml water.
- Cook the fruit over a low heat, stirring from time to time, until the sugar has melted. Turn the heat to medium and simmer until the apples are soft (10-15 minutes). Turn up the heat and boil until the jam tests positive for a set (see Know-how; it should take about 30 minutes). Stir in the thyme leaves and set aside while you prepare the jars.
- Using a jam funnel if you have one, divide the jam equally among the6 still-hot sterilised jars. Seal with the lids and, once cold, label. Store in a cool place.
Nutrition
- 48kcals Calories
- no fat Fat
- no protein Protein
- 11.5g (11.5g sugars) Carbs
- 0.3g Fibre
- no salt Salt
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An amazing recipe!
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