So popular, my Easy Blackberry & Apple Jam is simple to make, utterly delicious and made with no added pectin. It’s also uses just one pot unlike some recipes. Once you taste this amazing jam you’ll be foraging for blackberries every year just to make it!
I recently went out foraging for apples and blackberries locally and although the apples weren’t up to much the blackberries were fab if a little difficult to pick.
Long sleeves, trousers, socks and a stick are must haves if you don’t want to get scratched and stung and another time I would bring gardening gloves too.It took me over an hour to gather just 600 g as I think I’m not the only forager locally!
This weekend I went to a car boot sale at a local farm where I managed to pick the same amount in about 20 minutes so it really is about being in the right place at the right time.
I could have come home and made a blackberry and apple crumble or some such dessert but I didn’t want to put all my hard work to such a quick and frivolous use.
No, it had to be Blackberry & Apple or Bramble Jam to preserve the fruits of my labours so to speak.
If I’m honest I do think I’ve fallen in love with jam making and if you’ve not tried it yet then I can’t recommend it highly enough.
I haven’t had one disaster with jam making which I can’t say for many other areas of cooking!
I researched various recipes and found that most of them wanted the blackberries and apples cooked separately. After spending so long picking the fruit this seemed like an exercise I didn’t want to go through.
So I was pleased to then find a recipe in “The Classic 1000 Recipes” book (Foulsham) where the fruits were boiled in the same pan.
Hence I adapted this recipe and gave some flesh to the bones of the method to make my Easy Blackberry & Apple Jam!
My family loved this jam and even my pip hating husband did too.
I think it tasted all the better for having foraged the blackberries and we have enough jars to take us into the winter as I made 6 jars of varying sizes.
As usual just before you start jam making just wash your jars and lids in hot soapy water, fill with boiling water, empty and then pop in the oven for 20 mins at 140°C (120°C fan) and leave in there until your jam is ready.
Storage & Shelf Life
This Blackberry & Apple Jam should be kept in a cool, dark, dry place (I keep mine in a cupboard in my garage). It’s best eaten within the first 12 months but will be shelf stable for years.
Once open store in fridge and use a clean spoon to prolong shelf life. Will last for many months.
More blackberry & foraged fruit preserve recipes:
- Easy Seedless Blackberry Jam
- Blackberry & Apple Jelly
- Blackberry & Raspberry Jam
- Easy Blackberry Curd
- Tutti Frutti Jam
- Traditional Blackberry Jam
- Simple Elderberry Jam
I know you’ll love this Easy Blackberry & Apple Jam as much as I do. Don’t forget to tag @FabFood4All when you make it as I love seeing my recipes come to life!
Pin my Easy Blackberry & Apple Jam for later!
Easy Blackberry & Apple Jam
Ingredients
- 600 g Blackberries washed & drained
- 500 g Bramley apples peeled, cored and cut into berry sized chunks
- 1.1 kg Granulated sugar
- 300 ml Water
- 10 g Butter
Instructions
- Put the water and apple chunks in a preserving pan (or similar) and simmer gently until soft (about 5 mins).
- Add the blackberries, bring to the boil and simmer until soft (about 15 – 20 mins).
- Add the sugar off the heat stirring to dissolve the crystals.
- Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 mins stirring regularly.
- Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready.
- If not boil for another 2 mins and repeat test until ready.
- Remove excess scum with a slotted spoon and then stir in the butter to remove the rest.
- Ladle into hot sterilised jars and screw lids on immediately.
- Makes 1.8 kg.
Mark
First time making jam, I only made half the recipe as it was my first go. The jam was delicious and was simple to make, thank you
Camilla
So glad your first jam making session was a success. Hope you continue your jam making journey with my many other jam recipes:-)
Susanne Marshall
I made this Blackberry and apple jam even though I’m not a great lover of jam. I like this one it was absolutely delicious. I normally make marmalade for my husband. I use only red shop bought jam for his cakes and any other deserts I make him as he prefers raspberry or strawberry jam. I am really impressed at how simple this recipe was. I used three takeaway containers of blackberries from the freezer picked from the hedges I’d picked earlier in the year which I added frozen.
Camilla
Awesome Susanne, I love this jam too. So glad you you like the recipe and perhaps you might venture into some of my other delicious jam recipes. My Pumpkin & Ginger Jam is just like marmalade! https://www.fabfood4all.co.uk/pumpkin-ginger-jam-video-tutorial/
Sinéad
Hi,
I made this recipe last year but found my jam seems very funny compared to shop bought jam obviously they have more preservatives etc. What can I do to make it less runny?
Camilla
Hi Sinead, you confused me there for a moment with “very funny”:-) The key to jam setting is to follow the instructions and carry on boiling to reduce the moisture content until the jam passes the wrinkle test on a chilled plate. You can also do the drip test whilst he jam is boiling whereby you pour jam back into the pot from a wooden spoon and when the last drop of jam hangs down from the spoon then that’s a good indicator to remove from heat and test on plate.
Olivia
Amazing jam. All looks yummy.
I have only added apple cider vinegar to its a lemon juice and a bit of homely with sugar. So tasty. Thank you
Camilla
Hi Olivia, there’s no lemon juice needed in this recipe as apples are full of pectin but are you saying you added cider vinegar? Also, what is homely?
A
Hiya! It was my first time ever making jam tonight and stumbled across your easy peasy recipe. It’s turned out grand! However does it matter if there’s condensation in the jar? I had popped the lid on right away and obviously it’s now got condensation. Will this make it go off? Thanks. A 🙂
Camilla
Hi Amy, I can’t recall ever seeing condensation in my jars but it makes sense that there would be some as you’re putting a hot liquid into a jar and sealing so the moisture will condense. There shouldn’t be a problem, I’ve never had a jam go mouldy even when the jar has only been half full.
Sandra Chapman
Hi I’m actually making your jam as I’m writing and all looks good but maybe my apples are too big should I chop them smaller or mash them
Help please
Camilla
Hi Sandra, if they look a bit big to you just smush them against the side of the pan. Sorry if this got to you too late. I’m sure the jam will be fine.
Vanessa kinnear Garvin
Hi Camilla I’ve 1kg of freshly picked blackberries..can I ask where is the butter used in the recipe? Also how can you tell if its too sweet or tart during the process?
Thanks
Nessa
Camilla
Hi Vanessa, the butter is mentioned in Step 7, it’s added to dissipate the “scum”, sometimes you don’t need it. The recipe should be perfect as is with regard to balance of sweet/tart. Only by making it will you be able to judge for yourself.