Blackberry and apple jam
- October 2005
- Makes approx 1.5kg
- 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.
- Dairy-free recipes
- Gluten-free recipes
- 11.2g carbs (11.2g sugars)
- Trace salt
- 500g blackberries
- 500g cooking apples, peeled, cored and chopped
- Juice of 1 small lemon
- 1kg jam sugar
- 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.
- Pop a couple of saucers into the freezer to chill.
- 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.
- 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.
- 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.
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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