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
- 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
- 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.
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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