• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fab Food 4 All

No more drab food, only fab food!

  • Home
  • About me
    • As Seen
  • Reviews
  • Competitions
  • Contact/PR
You are here: Home / Preserves / Jam / Blackberry and Raspberry Jam

Blackberry and Raspberry Jam

48 Comments

JUMP TO RECIPE SAVE RECIPE Saved!
Blackberry & Raspberry Jam Pinterest image.

Blackberry and Raspberry Jam is made with just 4 ingredients and no pectin. So fruity and delicious, it’s perfect for afternoon tea!

Conserve, preserve, bramble, foraging, award winning jam maker, easy

Today I’m bringing you Blackberry and Raspberry Jam! Having read about the early bramble season I couldn’t wait to go to our local park to see if I could find any blackberries last weekend.

Sure enough there were ripe blackberries but not in huge quantities so there was a lot of pain to gain because of course the big lush blackberries are always the ones that are completely out of reach! After buying my daughter an ice cream and watching her play in the park we came home with our booty (I say we, my daughter really has no interest in blackberries)!

The following day I found myself in another part of town and found a hidden pathway next to some allotments which was virtually overgrown with swathes of blackberries far bigger and juicier than the booty from the previous day. With no bag on me I found an old but fairly clean polystyrene cup on the ground and used that to pick many more blackberries with my 2 children waiting patiently asking when we could go home!

I remember my mum picking blackberries as a kid and I expect I didn’t join in either! On one occasion she fell into the brambles by the side of the road on a sloping embankment (so I blame my genes)!

Conserve, preserve, bramble, foraging, award winning jam maker, easy

When I came home I knew I had to make jam (yes this is my guilty pleasure) but wanted to make Blackberry and Raspberry Jam as I had some raspberries in the freezer. Not wanting to drown out the raspberry flavour with the blackberries I knew I need to have an equal quantity of each fruit.

As I only had 310 g of raspberries that is what dictated the quantities of this recipe which will make 2 average sized jars of jam. So please feel free to scale this recipe up if you have more fruit, the timings may be affected though!

Conserve, preserve, bramble, foraging, award winning jam maker, easy

So what was the jam like?

Well my son was my first guinea pig and he nodded his head madly before he could speak with a mouth full of scone. Then I garnered my husband’s opinion (who hates fruit with bits in) who said it was really nice and would be even better if I had sieved it!! I was really impressed with the rich colour and the intensely fruity taste which was delicious on a scone!

More Blackberry Recipes

If you’d like to see more ways of using foraged blackberries after you’ve made my Blackberry and Raspberry Jam then check out these recipes:

  • Easy Blackberry & Apple Jam – Fab Food 4 All
  • Easy Seedless Blackberry Jam – Fab Food 4 All
  • Blackberry & Apple Loaf – Fab Food 4 All
  • Apple & Blackberry Crumble – Greedy Gourmet
  • Blackberry Flapjacks – Utterly Scrummy
  • Gluten Free Blackberry Blondies  – Maison Cupcake
  • Blackberry, Golden Raspberry, Banana & Chocolate Fruit Tart – Kavey Eats
  • Blackberry & Bourbon Eton Mess – Cook Sister
Conserve, preserve, bramble, foraging, award winning jam maker, easy

The only thing missing is some clotted cream!

I’m sure you’ll love my Blackberry & Raspberry Jam so do leave a comment and rating below. You can even share your jam with me by tagging @FabFood4All on social media!

Pin for later!

Blackberry & Raspberry Jam Pinterest image.

Blackberry and Raspberry Jam - Fab Food 4 All
Print Pin
4.5 from 4 votes
Save Saved!

Blackberry and Raspberry Jam

A rich and fruity Blackberry & Raspberry Jam - delicious!
Course Snack, teatime
Cuisine British
Keyword blackberry, lemon juice, raspberry
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 2 jars
Author Camilla Hawkins

Ingredients

  • 310 g Blackberries
  • 310 g Raspberries I used frozen
  • 2 tsp Lemon juice
  • 50 ml Water
  • 620 g Granulated sugar

Instructions

  • Put blackberries, raspberries, water and lemon juice in a preserving pan (or very large pan) and bring slowly to the boil.
  • Reduce heat and simmer for 15 minutes or until fruit is soft.
  • Add sugar, stirring over a low heat until it has all dissolved.
  • Bring pan to a rolling boil and time for 6 minutes.
  • Take pan off heat and put a few drops of jam on a chilled plate and plae in fridge for a minute.
  • Push your finger through the jam and if it feels jelly like and forms a crinkle then it is ready.
  • If not put pan back on heat and boil for another 2 minutes and so on.
  • Skim any scum off with a spoon.
  • Ladle the jam into sterilised warm jars and put lids on immediately, if using cellophane put waxed discs on and allow to cool before adding cellophane lids.
  • Label once cool.

Notes

Put 2 small plates in the freezer before you start.
Sterilise jars by washing in hot soapy water or dishwashing, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

Sharing is caring!

Previous Post: « Black Forest Vanilla Ice Milk
Next Post: Mirabelle Plum Jam – delightful for breakfast! »

Reader Interactions

Comments

  1. Carlene Dardas

    19/10/2020 at 8:05 pm

    You don’t mention using pectin in the recipe…I thought you always have to as a preservative?

    Reply
    • Camilla

      20/10/2020 at 12:58 am

      Hi Carlene, pectin is found in fruit in varying quantities and helps the jam to set. Low pectin fruits either need additional pectin or I prefer to use lemon juice which aids the set. Sugar is the preservative.

      Reply
  2. Herbert Appleby

    06/10/2015 at 11:39 pm

    I really enjoy jam but find the seeds get wedged into my cavities and require dentist like tools to remove them. Is there a way to puree this type of fruit so the seeds don’t get me every time?

    Reply
    • Camilla

      06/10/2015 at 11:44 pm

      Herbert I think you just need to sieve it but you’d need one of those large cone style ones I imagine!

      Reply
  3. Maya Russell

    16/09/2015 at 8:03 am

    Love the dark, rich colour of the jam.

    Reply
    • Camilla

      16/09/2015 at 10:21 am

      Thanks Maya:-)

      Reply
  4. kelli hagenow

    22/07/2015 at 3:08 pm

    How do you store them after canned? How long will they be good canned ?

    Reply
    • Camilla

      22/07/2015 at 6:00 pm

      Hi Kelli, I keep all jams in a cool dark place after making and in the fridge once opened. The jam should last a couple of years I believe but it never lasts anywhere near that long in our house and particularly this one as it’s my favourite;-)

      Reply
  5. bev

    10/03/2015 at 11:24 am

    Ooooh – going to have to try this!

    Reply
    • Camilla

      10/03/2015 at 10:40 pm

      Great, I’ve just used up the last of ours!

      Reply
  6. Lorna Craig

    02/01/2015 at 12:19 am

    This is this year’s plan, there are so many brambles about 5 minutes walk from my home! That’s if I get there first! Really looking forward to it, it’s been so long since I had any

    Reply
    • Camilla

      03/01/2015 at 12:09 pm

      I get a thrill each year picking brambles:-)

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow me on:

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Categories

Archives

Privacy Policy

Copyright © 2022 · FabFood4All · Log in