Blackberry and apple jam

Blackberry and apple jam
  • Serves icon Makes approx 1.5kg
  • Time icon Hands on time 30 mins, plus 1 hour cooling time and 15 minutes for sterilising jars

Make the most of the UK’s seasonal produce with this super-fruity and easy blackberry and apple jam recipe – use Bramleys or cooking apples.

Nutrition: per serving

Calories
42kcals
Fat
None
Protein
0.1g
Carbohydrates
11.2g carbs (11.2g sugars)
Salt
Trace salt
Calories
42kcals
Fat
None
Protein
0.1g
Carbohydrates
11.2g carbs (11.2g sugars)
Salt
Trace salt

PER TBSP

Ingredients

  • 500g blackberries
  • 500g cooking apples, peeled, cored and chopped
  • Juice of 1 small lemon
  • 1kg jam sugar

Method

  1. Put the blackberries and apples into a preserving or large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.
  2. Pop a couple of saucers into the freezer to chill.
  3. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat.
  4. Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer. Set aside to cool for 1 hour.
  5. Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Stir the jam, then ladle into each jar, seal and label.

delicious. tips

  1. Jam sugar has added pectin, which guarantees a good set. Store unopened for 6 months. Refrigerate once opened. You will need a few jam jars with tight-fitting lids.

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