Elderberry and blackberry jam
- Published: 9 Jul 25
- Updated: 16 Jul 25
Capturing the best of late summer, this elderberry and blackberry jam is a forager’s delight. A splash of port at the end takes things up a notch. Learn how to make it with our easy recipe.
- Best of the hedgerows: if you’ve been blackberry and elderberry picking this summer, this jam recipe is a great way to preserve the flavours of your hedgerow harvest. The benefit of a hedgerow jam over a pure berry jam is that apples naturally have a good amount of pectin, unlike some berries, so this will help your jam set without the need to add any.
- Adjust the sweetness: foraged blackberries are likely to be tarter than farmed varieties. If you’d prefer the jam to be a bit sweeter, taste the mixture once the sugar has dissolved and add up to an extra 100g sugar.
- Make ahead: store unopened for up to 6 months then, once opened, keep chilled for up to 6 months.
Conserve more summer goodness with our complete jam and preserves recipe collections.
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Makes about 1.2kg (4 x 300g jars) -
Prep time 20 min. Cook time 45 min
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Recipe from August 2025 Issue
Nutrition
Nutrition: per serving
- Calories
- 30kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 6.9g (6.8g sugars)
- Fibre
- 0g
- Salt
- og
delicious. tips
Ideally you want to use a cooking variety of apple, such as bramley, which will break down completely as the jam cooks. But if you have a firmer, eating variety you can just chop them finely and the jam will contain some pieces of apple, giving a different texture but still delicious.
To sterilise jam jars and lids, wash and upturn them – lids off – on a baking sheet. Put in a low oven for 15 minutes while the jam cooks.
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