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You are here: Home / Preserves / Easy Blackberry & Apple Jam

Easy Blackberry & Apple Jam

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Blackberry & Apple Jam Pinterest image.
Easy Blackberry and Apple Jam Pinterest image.
Easy Blackberry & Apple Jam Pinterest image.

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 tasted this amazing jam you’ll be foraging for blackberries every year just to make it!

Easy Blackberry & Apple Jam - Fab Food 4 All

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!

Easy Blackberry & Apple Jam in jar with spoon.

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.

Blackberry & Apple Jam in a jar with apple & blackberries in background.

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!

Foraged Blackberries and apples

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!

Easy Blackberry & Apple Jam - Fab Food 4 All

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.

Easy Blackberry & Apple Jam - Fab Food 4 All

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.

Easy Blackberry & Apple Jam - Fab Food 4 All

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 - Fab Food 4 All

Easy Blackberry & Apple Jam in jar with spoon.
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Easy Blackberry & Apple Jam

A simple and delicious Blackberry and Apple Jam where the fruits are all cooked in one pot with no added pectin.
Course Snack
Cuisine British
Keyword Apple, blackberry, no pectin
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 x 300 ml jars approx
Author Camilla Hawkins

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.

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.

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Previous Post: « Cheat’s Low Fat Peach Galette – easy & delicious!
Next Post: Damson Jam plus my tip for quick pitting! »

Reader Interactions

Comments

  1. Carol Wilson

    27/04/2022 at 2:39 pm

    Love this recipe so easy and the result is delicious

    Reply
    • Camilla

      28/04/2022 at 12:21 am

      Thank you Carol, one of my favourite jams too:-)

      Reply
  2. Bridget

    24/10/2021 at 11:16 am

    Hi,
    Just going to try your recipe, I am not a great jam lover unlike my husband who has it on toast every day. So now that we have retired and of course COVID we are making our own. This jam brings back childhood memories so we decided to try it. Do you need the butter and why.
    Look forward to hearing from you.
    Many thanks
    Bridget

    Reply
    • Camilla

      24/10/2021 at 10:42 pm

      Hi Bridget, the butter is to break down the foam that can appear after boiling the jam or you could just skim it off with a metal spoon. Sometimes you get it on jam and other times you don’t. If you don’t like the idea of using butter you don’t have to.

      Reply
  3. Bryan

    18/10/2021 at 8:55 pm

    What kind of shelf life will the jam have ? First time making this jam ,well any kind of jam ! I think it came out pretty good because of the great recipe . Thank you !!

    Bryan

    Reply
    • Camilla

      19/10/2021 at 12:10 am

      Awesome Bryan, so glad you like the recipe and had success on your first go. All my jams are best for quality in the first year but are safe to eat for many years as the sugar acts as a preservative. Just ensure you keep it in a cool, dark, dry place and once open, keep in the fridge where it will keep for many months:-)

      Reply
  4. Hazel

    12/09/2021 at 5:29 pm

    Glad you corrected the kids/lids typo … coz my kids were not happy when I suggested it

    Reply
    • Camilla

      12/09/2021 at 6:41 pm

      I didn’t do a typo, someone in the comments left a typo. Hence my comment about rushing to look and not seeing one.

      Reply
  5. Debbie

    03/09/2021 at 3:52 pm

    Hi, silly question…is that 500g of apples AFTER peeling and coring (so will need more than 500g unpeeled?)

    I made my first blackberry jam last year with jam sugar & a thermometer as I couldn’t get the saucer/wrinkle trick to work for me. However, the jam ended up too thick after it had set….any advice?

    Many thanks!

    Debbie

    Reply
    • Camilla

      04/09/2021 at 12:31 am

      Hi Debbie, not a silly question, that is the weight you need and then peel etc. I only ever used jam sugar once and I so disliked the stiff set that it gave that I never used it again. You certainly wouldn’t even need it for any jam containing apples as they are high in pectin. You only use additional pectin/jam sugar for low pectin fruits. I use lemon juice instead which aids the gel formation when using low pectin fruits. You can use a digital thermometer as an aid but I would still do the plate test as you can’t rely on temperature alone (105C).

      Reply
      • Debbie

        07/09/2021 at 11:44 am

        Hi Camilla – many thanks for the advice – wish me luck as I’m going to give it a go later! I’ll keep you posted on my success. Thank you so much for taking the time to reply. Debbie

        Reply
        • Camilla

          07/09/2021 at 6:01 pm

          No worries Debbie, happy jam making:-) Just been making Elderberry Jam here this afternoon:-)

          Reply
  6. Cathy

    08/08/2021 at 8:38 pm

    Would I need to use pectin if I were to reduce the sugar?

    Reply
    • Camilla

      09/08/2021 at 12:09 am

      How much sugar are your thinking of ditching?

      Reply
  7. Sian

    12/02/2021 at 7:02 pm

    I have a huge amount of eating apples, would they do instead of cooking apples? Also, do you put the kids in the oven too to sterilise? Thanks!

    Reply
    • Camilla

      13/02/2021 at 12:00 pm

      Hi Sian, it would drastically change the recipe as you’d need to cook the apples for longer in order for them to soften (cooking apples go mushy). Plus eating apples are really sweet where as cookers are sour so you’d need to reduce the amount of sugar by say 300g at a guess, maybe more? This would affect to overall cooking time so probably best to use a digital thermometer and test from 104C for set. Good luck!

      Reply
    • Lauren Fortuin

      30/08/2021 at 8:37 pm

      Lol at kids in the oven assuming you meant lids

      Reply
      • Camilla

        31/08/2021 at 12:13 pm

        Gosh, you had me rushing to the recipe thinking I’d done the typo. Just realised I hadn’t answered that question. The answer is no the lids dunked in boiling water or pour it over the insides and left to drain. If they’re still wet just put in the oven once the jars have finished their time and leave just the fan running to thoroughly dry.

        Reply
  8. Zimera

    22/10/2020 at 12:20 pm

    Just waiting for mine to set! So excited!

    How long will these last unopened?

    Reply
    • Camilla

      22/10/2020 at 2:52 pm

      Ooh, lucky you, I love this jam:-) I always say jams are best eaten in the first year (kept in a cool dark place) but they can last years as the sugar is a really efficient at preserving.

      Reply
  9. Leanne

    10/10/2020 at 8:07 am

    Hi first time making jam here, do I ladle the jam into hot jars and tighten the lids straight away? Should I use a wax disc also? Many thanks

    Reply
    • Camilla

      10/10/2020 at 2:31 pm

      Hi Leanne, yes hot jam, into hot jars and seal immediately. That will give you the vacuum/seal as the jam cools. No wax disc needed.

      Reply
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