EASY BLACKBERRY & APPLE JAM
NB: This Easy Blackberry & Apple Jam recipe has been one of my top 2 jam posts over the years and really did deserve a re-shoot so here is the original post but with the addition of new photographs!
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 harvest. 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 that would have put all my hard work to such a quick and frivolous use.
No, it had to be 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 which after spending so long picking the fruit 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 120°C and leave in there until your jam is ready.
For more preserve recipes using blackberries you might like:
- Blackberry & Raspberry Jam – Fab Food 4 All
- Easy Blackberry Curd – Fab Food 4 All
- Tutti Frutti Jam – Fab Food 4 All
- Traditional Blackberry Jam – All Recipes
Why not pin 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 sterilised jars. Makes 1.8 kg.
Recipe Notes
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 120°C and leave in there until your jam is ready.
Did you crush the fruit once it was cooked before adding sugar to go for a set? I have been jam making for years and love it,.
I have been told that quince improves Apple related jams or jellies, I haven’t used it as yet as I don’t want to spoil a batch if the added quince changes the flavour dramatically, have you used it ,how did you find the flavour?
Sue
Hi, no I would have added that in the instructions if I had. The fruit should be cooked and soft enough that this isn’t necessary. If you feel it’s necessary then you can. I’m afraid I’ve never come across any quince so have no experience with them sadly.
What is a “preserving pan”? Is that a pressure cooker? Sorry, not from UK. This is not a term I’ve heard in USA. Not saying it isnt used here. Just that I’ve not heard it.
Can’t wait to try this! My husband’s family talk about this jam from when they were kids. So I am looking forward to maybe bringing back something from their childhood.
Hi Sheila, I usually say “a preserving pan (or similar)” so have amended the recipe. You don’t need a preserving pan (I don’t have one) you just need a very large pan if you don’t have one. Here’s a link to a preserving pan: https://www.amazon.co.uk/KitchenCraft-Stainless-Steel-Maslin-Preserving/dp/B0000C0TFF and if take a look at my Blueberry & Lime recipe you can see the large pan I use: https://www.fabfood4all.co.uk/blueberry-lime-jam-a-heavenly-pairing/
Thanks for the quick reply! Good to know I dont have to purchase a pan in order to attempt making jam. If this is something that I want do continue doing, I may then check into a new pan. Tomorrow is jam making day! So excited!!
No problem. Enjoy your jam making, I’m sure it will be the start of a long and happy jam making journey:-)
I just made 9 jars did the plate test a few times before it set so anyone giving up should wait a little longer and ot will be fine. Its beautiful jam.
Excellent Wendy. Did you use a larger quantity of fruit than in the recipe?
Hi, I wanted to make his today with the blackberries and apples picked from the garden, but I was wondering how many jars this makes ( what size jars too)?
Thanks, Anisa
Hi Anisa, the recipe states 6 jars and divided by the 1.8kg (1800 mls) of jam they would be 300 ml jars (but I always allow an extra jar or 2 just to be sure:-) I will edit to make clearer, thank you for raising the question!
Thanks
Pleasure:-)
I’m looking at giving this Jam as gifts for Christmas – when would you suggest making it?
We also have a lot of apples from our tree at the moment – do you think I can freeze them and then defrost along with the blackberries nearer to Christmas to make the Jam?
Hi Kay, make the jam now, will be perfectly good for giving as gifts for Christmas and taste much better for being made with fresh fruit rather than frozen. This jam is shelf stable as are all my jams so will last years in a cool dark place but for best flavour I usually say to eat within the first 12 months but not imperative.
This is a great recipe, thanks for sharing Camilla. I’ve just quadrupled the recipe and made 20 jars of jam ready to give to friends and fam for Christmas. The jam is setting nicely as it cools and tastes delicious,
Excellent Nina, so glad you like it and that making that amount worked:-)
Made jam today turned out perfect thank you when can I start using it x
Hi Caroline, so pleased you like it, you can use it as soon as it has cooled down:-)
just made this from the fruit in my garden and it came out perfect. Thank you
Excellent Paul, thank you for letting me know:-)
My batch was WAY too sweet. Added all the lemon juice I happened to have in the house but still too sweet. I’d recommend adding sugar to taste rather than the recipe amount all at once.
We all have different abilities to taste which I found out when I became a “taste tester” at Birds Eye Wall’s (not my job but just an add on) so by all means sweeten to your liking. I like it the way it is and have not had any negative feedback from family who would let me know if they found fault.
My jam hasn’t set, followed recipe religiously.
Hi Lynn, did you repeat the plate test until you got a crinkle?