Apple and blackberry jam
- September 2017
- Makes about 1.2 litres
- Hands-on time 25 min, simmering time 40-45 min
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.”
- Dairy-free recipes
- Gluten-free recipes
- no fat
- no protein
- 11.5g (11.5g sugars)
- no salt
You can use other apple varieties. The texture of the jam will depend on the type of apples you use. Firm eating apples will need to be cooked until soft in 200ml water before cooking with the lemon juice, blackberries, sugar and 200ml water as in step 1.
To test if the jam is set, drop a tiny dollop onto a plate chilled in the freezer and wait a few moments before pushing the side of the mixture with your finger. If the skin on top wrinkles the jam is ready; if not, boil again and retest every 2 minutes until it’s set.
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