Blackberry and Raspberry Jam is made with just 4 ingredients and no pectin. So fruity and delicious, it’s perfect for afternoon tea!
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)!
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!
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
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!
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Blackberry and Raspberry Jam
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
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.
Abigail Cullen
This jam look really good, will plenty of fruit, yummy!
Camilla
Thank you:-)
Fuss Free Helen
You are rapidly becoming the queen of jam Camilla!
Wonderful!
Camilla
Excuse me while I just try and squeeze my head through this door:-)
Paul Wilson
I’ve got a few raspberries and lots of blackberries in the garden at the moment – have to see if there’s enough to make some jam!
Camilla
Good luck:-)
Carolyn Clapham
It sounds good to me, but I’ll definitely have to sieve it if my husband is going to eat it. 🙂
gouldie7
Looks great! My blackberries are taking an age to ripen this year, and my raspberries didn’t bother!
Camilla
Thanks:-) That is strange as it’s been such an early start to the bramble season this year!
Maddy
The bushes seem to have a bumper crop this year, so will have to get busy!
Camilla
It has in deed been a bumper year:-)
Florence Cross
We have plenty of blackberries this so I think I’ll have a go at making my own jam this year.
Alison Turner
This looks lovely I have just started making my own jam this year so will have to give this a go 🙂
Jeanne Horak-Druiff
Oh how true it is that the fattest blackberries are always JUST out of reach!! 😉 I always take along tall hubby and his long arms! Lovely simple jam recipe – thanks for sharing and for linking to me.
Camilla
Thanks Jeanne:-) Last year a had a hiker’s stick with me which was really useful for pushing branches out of the way, sadly I lent it out and it got broken so just me and lots of scratches this year!
Paul Wilson
Seasonal too!