So popular, my Easy Blackberry & Apple Jam is simple to make, utterly delicious, and made with no added pectin. Best of all it uses just one pan, unlike many recipes that use two.
Once you taste this amazing jam you’ll be foraging for blackberries every year just to make it!
Easy Blackberry & Apple Jam Back Story
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 essential if you don’t want to get scratched and stung.
Another time, I would also bring gardening gloves.
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 think I’ve fallen in love with jam-making and if you’ve not tried it yet, 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 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 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.
How to Sterilise Jam Jars
Before you start, wash your jars and lids in hot soapy water (or take them straight from the dishwasher). Then fill with boiling water, empty, and pop in the oven (upright) for 20 mins at 140°C (120°C fan).
Leave the jars in the oven to stay hot until the blackberry and apple 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 the fridge and use a clean spoon to prolong the shelf life. It will last for many months.
Ways to Use Blackberry & Apple Jam
My Easy Blackberry & Apple Jam can be used in so many ways:
- Spread on sourdough, toast, bagels, English muffins, scones, Scotch pancakes etc.
- Swirl through porridge, semolina, yogurt etc.
- Use as a filling for cakes such as a Victoria Sandwich.
- Add to cheesecake, cake batter, or cookies.
- Use as a topping for steamed pudding.
More Blackberry & Foraged Fruit Preserve Recipes
Here are some more blackberry and foraged fruit preserve recipes you should try:
- Easy Seedless Blackberry Jam (prize-winning)
- Blackberry & Apple Jelly
- Blackberry & Raspberry Jam
- Easy Blackberry Curd
- Tutti Frutti Jam
- Traditional Blackberry Jam
- Simple Elderberry Jam
- Sloe & Apple Jam
- Rosehip & Apple Jelly
- Mirabelle Plum 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.
shay
wonderful recipe, thankyou. I cooked it for ages with freshly picked blackberries and apples and it was divine. 5 stars
Camilla
Wonderful Shay, so glad you like the recipe. If you had to cook it for ages perhaps you didn’t have the jam at a rolling boil?
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.
Mary Wallace
Delicious and so simple. Thank you Camilla
Camilla
Thank you, so glad you like the recipe Mary:-)
Diana
I have had to pick all my apples due to hornet attacks, they are mainly eating apples but as they are not very ripe they are tart. Would these be okay to use to make the jam.
Camilla
Hi Diana, I would think so but perhaps try stewing one or 2 in a tbsp of water along with some sugar to see if it tastes OK first.
Jenny
I’ve never heard of these apples. Can I use another sort instead?
Camilla
Hi Jenny, a cooking apple is one you wouldn’t eat as its very tart/sour so if you want to substitute with another apple go for something like a Granny Smith or whatever is your sourest apple. You don’t want a sweet apple although you could reduce the sugar a little if that’s all you have. Cooking apples also go really mushy on cooking which is also great for jam making.
Paul
Hello I have made this jam before and its fantastic but I have a question we picked so many blackberry’s that we had to freeze a lot can you use for this recipe and do you have to defrost them first many thanks
Camilla
Hi Paul, I wouldn’t defrost the blackberries, just add them to the apple and stir over a low heat until they’ve thawed, then proceed as normal. You may need to test for set ahead of time or use a digital thermometer to guide you. Start testing at 104.5 C.
Jane
Been out foraging and got 2kg blackberries in half an hour!!! This recipe looks lovely, made a batch and all in jars now, a taste was very sweet! (Maybe because it’s still warm?)
Camilla
Great Jane. I think you might be right about warm jam tasting sweeter.
Alec
I’ve just made this, my first ever batch of jam, using foraged brambles and crab apples. It worked perfectly, and tastes great. And all without a jam thermometer in sight! I’ll definitely be repeating this.
Camilla
Wonderful Alec, so glad you like my Blackberry & Apple Jam, I must make some soon myself!
Abi
Could I make this with not overly sweet eating apples and if so would I need to adjust sugar or would that them mean it wouldn’t set?
Camilla
Hi Abi, you could certainly reduce the sugar if using sweet apples, perhaps shave off 200 grams.
Lyndsey
Made this today, it’s absolutely delicious! used freshly picked cooking apples and blackberries
Camilla
Excellent Lyndsey, so glad you like it, it’s one of my favourite jams:-)
Caitlin
Excited to try and make this. Does this have to be eaten within a certain amount of time or can I shelve it for a later time or a few months out?
Camilla
Hi Caitlin, thanks for prompting me to update this post with that information. No you don’t need to eat the jam within any real timeframe but I always say it’s best eaten within the first 12 months but it is shelf stable for years.
Mel
Made this yesterday and had it on toast for breakfast this morning. Absolutely delicious! I’ve never made jam before and this was so easy. Definitely going to work my way through your jam recipes. Think they’ll be perfect for Christmas presents
Camilla
So glad you’ve now got the jam making bug after making this recipe, it’s one of my favourites:-)
Shell
Great Jam!, it turned out brilliant.. Thank you for the recipe 🙂
Camilla
So happy to hear that Shell, it’s a fabulous jam:-)
tracy
using only 1kg of preserving sugar, it’s mighty sweet. first time so may have used the wrong sugar. nice easy recipe to follow though
Camilla
Hi Tracy, I am surprised as the Bramley apples are very sour but by all means reduce the sugar to your taste. I never use preserving sugar in any of my recipes after using it once as I just found it gives a very stiff textured jam. The different type of sugar wouldn’t have made it any sweeter.
Carol Wilson
Love this recipe so easy and the result is delicious
Camilla
Thank you Carol, one of my favourite jams too:-)
Bridget
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
Camilla
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.
Bryan
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
Camilla
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:-)
Hazel
Glad you corrected the kids/lids typo … coz my kids were not happy when I suggested it
Camilla
I didn’t do a typo, someone in the comments left a typo. Hence my comment about rushing to look and not seeing one.
Debbie
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
Camilla
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).
Debbie
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
Camilla
No worries Debbie, happy jam making:-) Just been making Elderberry Jam here this afternoon:-)
Cathy
Would I need to use pectin if I were to reduce the sugar?
Camilla
How much sugar are your thinking of ditching?
Sian
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!
Camilla
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!
Lauren Fortuin
Lol at kids in the oven assuming you meant lids
Camilla
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.
Zimera
Just waiting for mine to set! So excited!
How long will these last unopened?
Camilla
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.
Leanne
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
Camilla
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.
Felicity Edwards
I have made this recipe a couple of times although it sets there seems to be quite a lot of liquid,
Should I reduce the amount I put in with the fruit.
Camilla
Hi Felicity, does it look like my scone picture or would you jam run off down the sides? It is a fairly soft set jam. You could try boiling for a little longer for a firmer set or reduce the water if it bothers you.
Felicity Edwards
I will certainly make it again I will boil it a little longer
Thank you.
Harry Hawkins
Do you not need to use pectin at all?
Thank you!
Camilla
Hi Harry, no I don’t use pectin in any of my recipes, just lemon juice for low pectin fruits. Cooking apples are bursting with pectin so there is no need for even lemon juice.
Gill
Great recipe just made 5 jars . How long will it last please
Camilla
Hi Jill, any homemade jam is best for flavour and colour in the first year but it will keep for years in a cool dark place. Once opened just keep in the fridge.
Robyn
I have made this twice now with crab apples and both times it turned out amazing! Thank you for sharing this recipe.
Camilla
Awesome Robyn, thank you for letting me know:-)
Janeece
Many thanks for this jam recipe- made 6 jars today. Initially thought I hadn’t got the testing correct but just tasted it – consistency & flavour – super!
Many thanks – my first time at making jam – at 60! Never too late to learn…..
Camilla
Yay Janeece, so glad you nailed it:-)
Tracey
I went foraging this morning and by this afternoon I have jam and it’s lovely
Great easy recipe thank you
Camilla
Excellent Tracey, it’s such a wonderful jam, enjoy:-)
Julie G
Thank you Camilla for such an easy recipe to follow, I’m in my 50’s and have to confess I’ve never made jam before, lots of recipes seem so complicated then I found yours. I did have to boil it for a lot longer, I got to a point where I thought I’d failed in my attempt then as if by magic, it became jam!! Delicious thank you, you’ve restored my faith in jam making, I’ll definitely be attempting some of your other jam recipes.
Camilla
Yay Julie, I’m so glad you like the recipe, it’s never too late to start jam making:-) I put the timings in as a guide but of course there are so many variables like the water content of your fruit, how much moisture was lost during the simmering stage etc. I hope your try some of my other jams now too:-)
Mark
My first try ever, great result. Thanks so much for the instructions Even the wife approved!
Camilla
Excellent Mark, so pleased you had success with the recipe:-)
Francesca
Hi, This looks delicious! I didn’t have any apples when I foraged my blackberries the other day so froze them. Now that I have apples, do I need to adapt the recipe timings, measurements or any other aspect of the method to accommodate the fact the blackberries are frozen? Thank you Francesca
Camilla
Hi Francesca, I would just proceed as per the recipe:-)
Marion king
Excellent jam
Camilla
Thank you Marion, so glad you like it:-)
Carol
I found your recipe for Blackberry & Apple Jam and as we had just been foraging for blackberries and the apples on our tree were ripe I thought I would give it a try and oh my goodness it is amazing. So easy, simple and quick. Made 6 jars plus a little left over which delicious over Greek yogurt. A definite winner in our house. Thank you
Camilla
Awesome Carol, so glad you like the recipe, it’s one of my favourite jams:-)
Les heathcote
Another beautiful recipe. Thanks. Reminded me of childhood expeditions to collect blackberries followed by blackberry and apple jam on toast as my favorite supper.
Camilla
Wonderful Les, so glad you like that jam and that it brought back happy memories:-)
Debbie
Thanks for the inspiration. I have just made a small batch of this after a good scrumping day yesterday! I made 2 jars, one for me and one as a thank you for my fellow scrumper who helped me pick the blackberries. It still leaves me enough blackberries to make gin and cake with. I loved the colour of the jam as it was boiling and I look forward to trying it out on some thick cut toasted and heavily buttered homemade bread. Or maybe filling a batch of doughnut muffins…… ☺
Camilla
Hi Debbie, so glad you like the recipe, it’s one of my absolute favourites:-)
Mikayla
What a lovely recipe, I’ve never combined apples and blackberries but we really enjoyed the flavor and it was simple to make. Thanks for sharing!
Camilla
So glad you like this recipe, it’s one of my favourite jams:-)
Mandy May
Just made this jam so easy to do thanku cannot wait to try on some toast
Camilla
Excellent Mandy, it’s a real favourite of mine:-)
Alison
Please can I check is the weight of apples before peeling and removing the core?
Camilla
Hi Alison, that is the weight of apples that you then peel etc:-)
Paul D Williams
Hi~ awesome recipe and just enjoyed the reward on some test.
Beautifully explained and illustrated.
10/10
Camilla
Aaw, thank you so much, so glad you like it; one of my favourite jams:-)
Fay Panter
Hi, love your recipe for blackbeery and apple jam, but can I ask if you can make jam from frozen blackberries.
Best wishes Fay Panter, West Suusex,
Camilla
Hi Fay, yes you can make any jam with frozen fruit, just cook it from frozen, don’t thaw it first.
Julie
Very sweet, I reduced the sugar by 1/2,, and next time might reduce it a. Little more, it may not set as well but will boil for a like longer and I add lemon juice
Camilla
Excellent Julie, good to adapt a recipe to your own taste as we all taste things differently. However it won’t be just the gelling that will be affected but also the keeping quality as the sugar also acts as a preservative, just something to bear in mind.
carol
this is such a great jam easy to prepare and in australia not often cooked but when you have a thornless blackberry it is a great pleasure to cook.plus when you can seal them in the microwave it is a 5 star recipe.
Camilla
So glad you like the recipe Carol, it’s one of my absolute favourites;-)
carol fitzgerald
re making any jam they can be sealed in a microwave with steel lids i have a vacola bottling outfit and after i have cooked the jam on the stove top i have my clean jars ready after putting the seals on i put the jam in and place the stainless steel clips and do 3 at a time with these rule 3 jars at a tme not touching each other or the walls and generally after 5 minutes they are sealed for a year (if it lasts that long) a home economist from victoria ha 4 or 5 books on the subject. her name is isobel webb. you may still find some on the net.also good for beetroot or pickles
Camilla
Hi Carol, with my method the jars are sealed permanently, not for just a year.
Mel
Beautiful jam. First batch was loved by all – thank you for such a simple recipe and explanation. Second batch underway using frozen apples from garden and blackberries from fields. I found it needed boiling for much longer though to get to the right set.
Camilla
Thanks Mel, I think the cooking time will depend on the water content of your variety apples and blackberries so I give the timings as a marker of when to start testing and then you can gauge from there. Boiling times will also go up markedly if you increase the volume of the recipe.
Sue
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
Camilla
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.
Emily Rowbotham
I have only made quince jam once, years ago, and it turned out beautifully, like you said it has a lovely fragrance of apple.
Sheila
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.
Camilla
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/
Sheila W.
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!!
Camilla
No problem. Enjoy your jam making, I’m sure it will be the start of a long and happy jam making journey:-)
Sheila
Made it! LOVE IT! First batch is almost all gone. I NEVER DID FIGURE OUT THE “CRINKLE” TEST. AFTER ABOUT 15-20 TIMES RETESTING, FINALLY JUST DECIDED IT WAS DONE. THE SCRIM HAD COOKED OFF! SO DIDNT HAVE TO MESS WITH THAT PART..
EVERYONE LOVES IT THO. . WHAT EXACTLY AM I LOOKING FOR DURING THE DONENESS TEST? NEVER SAW ANY NOTICIBLE CHANGE. KEPT PLATE IN FREEZER BETWEEN TESTS. MAYBY MY “DROP’ of jam was too small??? About to make some more. So please help..
Not sure why there is all caps for some of this??
Camilla
Hi Sheila, the crinkle test is something that you get a feel for the more you make jam. When jam isn’t ready your finger will go through it as if through a puddle of water, it should be “gel” like when you push your finger through it. Eventually you’ll be able to gauge how firm you want your jam to be. I like a soft set jam so aim for a subtle “crinkle” you don’t want the blob of jam to be completely stiff (then you’ve gone too far). You can also do the drip test whereby you hold the wooden spoon on its side and if 2 drips combine and hang there as one then that’s a good indicator too. I have quite a few videos in my jam posts that show this step.
Sheila Whitcher
Thanks for the info! Exactly what I needed. Makes total sense now!
I am having so much fun with this! Have never made jam before, but my brother-in-law was talking about the BlackBerry Apple Jam his Grandmother made when he was a kid. He’s constantly looking for it, and never finding it. So thought maybe I can make him some, and found you!!!
My experiment now is finding apples similar to your Bramley’s. Dont have those in South Texas.. My latest experiment was using Granny Smith apples and substituting 80 ml of water for frozen apple juice concentrate. Gave it a decent apple flavor boost. Just bought some Fuji apples and thinking to mix some of these with the Granny Smith. However, what would your recommendation be?
Camilla
Hi Sheila, so glad you like the recipe and that it brings back memories for your brother in law. I think just Granny Smiths would be good as they are quite tart compared to most apples and cooking apples are really tart. From memory Fuji are quite delicate in flavour.
Wendy Wyatt
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.
Camilla
Excellent Wendy. Did you use a larger quantity of fruit than in the recipe?
Anisa
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
Camilla
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!
Anisa
Thanks
Camilla
Pleasure:-)
Kay
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?
Camilla
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.
Nina
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,
Camilla
Excellent Nina, so glad you like it and that making that amount worked:-)
Caroline Whiston
Made jam today turned out perfect thank you when can I start using it x
Camilla
Hi Caroline, so pleased you like it, you can use it as soon as it has cooled down:-)
Paul
just made this from the fruit in my garden and it came out perfect. Thank you
Camilla
Excellent Paul, thank you for letting me know:-)
Laura Fletcher
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.
Camilla
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.
LYnn
My jam hasn’t set, followed recipe religiously.
Camilla
Hi Lynn, did you repeat the plate test until you got a crinkle?
Malini
How did u get such a dark color for your jam?mine is quite pink.
Camilla
That is odd, it’s always the colour of the blackberries when I make it. Can’t understand where the pink would come from? Did you use more apple?
Jenny
Thankyou for the recipe how long is the shelf life for the jam please?
Camilla
Hi Jenny, it will keep in a cool, dark place for a year but jam can last years. Once opened it should be kept in the fridge and eaten within about 3 months or so.
Beryl
I made this today with blackberries out of my garden. Also used Granny Smith apples. Lovely jam just tested it on a piece of toast. As above did not use as much sugar. Found in my mother’s old recipe book weigh the fruit after first boil and use equal sugar amount..
Camilla
Glad you liked it:-)
Kerry H
I’m a bit fed up with supermarket jam now and I’m planning to make this. The last time I made jam was in school and it was amazing how much sugar we put in ours but it tasted SO good.
Camilla
Gosh I wish we’d made jam at school, I probably wouldn’t have left if so long to start making it. I’m sure you’ll love this jam, nothing like any flavour or quality you’ll have had from a supermarket:-)
Margaret Gallagher
One for me to try this YEAR – Truely scrumptious
Camilla
You’ll love it Margaret, had some on rye toast for breakfast yesterday – mmmm:-)
Sue
made this today cut down the sugar to 800gms but it turned out amazing! mine took a little longer but i did use frozen blackberries from last year and granny smiths apples as living in Australia never been able to found good cooking apples. Thank you for sharing Camilla 🙂
Camilla
Excellent Sue, I do love this jam, glad it worked well for you, I have yet to try making jam with frozen fruit-)
Cris B.
Hi, don’t you sealed the jars in a boiling water for 30 minutes after you filled them?
Thank you and I will prepare your recipe this afternoon.
All my best,
Cris B.
Camilla
Hi Cris, no that’s not something we here in the UK. Just store jars in a cool dark place once they have cooled down.
Hannah Bullen
Superb tasting jam and easy to make. I’d even go as far as to say the best jam I’ve ever made! Thanks!
Camilla
Aaw, that’s brilliant Hannah, it is lovely isn’t it and often tops my jam chart but it’s a closely fought battle with Damson Jam usually:-) Thank you so much for your feed back:-)
Lynne
Hi, Just made your Blackberry & Apple jam.
Wow…..it’s a hit!
I. doubled up the quantities because I had a glut of blackberries……it’s yummy. Thank you very much
Camilla
Yay Lynne, so glad you like it, a lovely comment to go to bed on:-)
Annabelle Heath
Hi, Am trying to find your quantities of blackberries to apples but there is a silly advertisement blocking it! Can’t see how to delete it. Help please?? Thanks
Camilla
Can I ask what you are viewing this on as I’ve never heard of this happening to anyone else so that I can investigate?
Camilla
600g Blackberries, 500g Bramleys, peeled, cored and cut into berry sized pieces.
Marie
Aaw, thanks Camilla. Just made it with my daughter. Delicious. Easy simple instructions.
Camilla
Great Marie, so glad you like it and have passed on a skill to your daughter:-)
Marion
Great and easy recipe. To me the actual picking of blackberries is part of the fun. It reminds me of when I was a child in Ireland…… we never used gloves or thick clothes, and got scratched and stung by nettles but we were very hardy and it was part of the fun. When now I take the granchildren blackberrying, Im amazed at how they squeal and scream at the thorns, etc. Even though we live in a semi rural place, they are very citified and want to give up after half an hour or so. Whereas I could carry on for hours, each beautiful blackberry is like a gem and of course the higher the berry, the more one wants to get at it. We have a surplus too of sloe berries and am considering making sloe wine.
Camilla
Thanks Marion. Yes we live in different times now sadly, I am the only person in my family who will go foraging, the kids just aren’t interested. Maybe when they can do it for themselves later on in life it will be of more interest. Sloe wine sounds fab:-)
Bel
it is the first time I have made jam for years, it used to be a failure, more of a drink than jam. I am so pleased how this has turned out, delicious. I have told so many people about this site. Thank you Camilla.
Camilla
Aaw Bel that’s so lovely to hear, so pleased you found success and thank you for spreading the word:-) x
Mandy
Hi. Thanks for the recipe. My stepson and I have just made it and its a first jam making experience for me.
I just wondered once you have sealed the jars how long are you finding it lasts.
Camilla
Hi Mandy, great to hear:-) If you keep jam in a cool dark place it will last a few years but I don’t think I’ve ever not eaten this within a year.
Margaret
Hi, we have a Discovery apple tree in our garden. Could I use these instead of cooking apples?
Margaret
Camilla
Hi Margaret, it would be better with the tart Bramley apples but if you used dessert apples you would need to reduce the sugar I’d say or the jam would be too sweet, also dessert apples don’t break down like Bramleys so the jam would be lumpier with the bits of dessert apple in it.
Margaret
Thanks Camilla, I’m going to give it a try with the discoveries, using less sugar and see how it goes. Thing is, we’ve got so many apple i need to do something else with them apart from apple crumbles!! x
Camilla
I don’t blame you, and just cook the apples for a little longer until tender too! Let me know how it goes:-)
Margaret
Great result with the discovery apples!! I left them a little longer to soften and gave them a quick wizz with the blender before adding the blackberries. I added only 800g sugar also. The family love it! Thanks for your recipe and advice!!
Camilla
Yay, glad it worked out for you:-)
Tasha
Do you use a hot water bath to preserve the jars when theyre filled? Would that work with this recipe?
Camilla
Hi Tasha, I have no idea what this hot water bath thing is as it’s not something we do in the UK. We just sterilise our jars as stated in the notes of the recipe, finishing off in the oven. So in answer to your question, no, I just do as it says in the recipe, once the lid goes on and the jam is cool it’s ready to eat or store in a cool dark place for a year or more.
Jacqui Bellefontaine
I am a huge fan of all things Jammy. I made regular blackberry jam last year but our apple trees are growning this year so perhaps this year it should be apple and blackberry!
Camilla
I can’t recommend it enough Jacquu:-)
Philip
Followed the recipe but added 20g Ginger (per 1Kg of each fruit ) I also cut down on the sugar to 500g it is wonderful, sold 30 jars of it to my neighbours and friends to raise money for Cancer Research.
Camilla
That’s wonderful Philip an a great cause:-)
Janet
1st ever attempt at making jam， super fun with my 6yr old boy and it came out great.
Even better my son says it tastes delicious and its difficult to get him to try new things
Camilla
Yay, so glad you had your first go at making with this recipe, it is one of my absolute favourites so not surprised your son like it:-) Hope you try some more of my jam recipes:-)
Izzy
Apple jam is always great.
Thanks for sharing
Camilla
Apples do add a glorious flavour and texture to jams:-)
Sharon Andrews
Can I make the jam using half the amount of apples.
Camilla
I wouldn’t, this jam is just perfectly balanced for flavour.
Mike
The apples add the pectin, reducing the apples may give setting problems unless you use “jam sugar” which has added pectin
All That I'm Eating
Camilla this is such a great colour and the texture looks just perfect for spreading on toast, cakes and all sorts!
Camilla
Thank you so much, it is so delicious:-)
Anne Fox
I am 57 years old and never made jam in my life, but followed this recipe and was so excited and proud of myself. The jam is perfect and so easy to make, the only down side is family wanted a jar each so was only left with one jar for myself. I have since made another batch and tucked that away in the cupboard. I have now made marmalade too. I am hooked on making jams, its just awesome.
Camilla
Aaw that’s awesome Anne, I was a latecomer to jam making too and it is highly addictive isn’t it:-) So glad you like the recipe and you can now work your way through my other jams:-)
Gaynor
I have just made this and it is soooo easy and lovely. I added a bit of blackberry creme de cassis at the cooking stage …. Delish
Camilla
Great Gaynor, what a fab idea! I just made some more myself yesterday:-)
Grace Bagshaw
Just wondering if you could use frozen blackberries for this recipe? I have quite a lot in the freezer from last year still. Thanks.
Camilla
I don’t see why not Grace, the jam might need a little extra time boiling though before it reaches setting point.
Grace
Thank you. I’ll give it a go.
Heather Sturman
I always use blackberries I’ve previously frozen. Just let them thaw in the pan before adding sugar.
Grace
Thank you. Good to know it works!
Sheila
My jam wouldn’t set although I followed all instructions?
Camilla
Hi Sheila, I usually say to keep boiling the jam until it passes the plate test, did your jam go jelly like on a cold saucer before you jarred it up? Otherwise just pop it all back in a pan, re-sterilise your jars and keep boiling until it does pass the plate test.
foodteacher
Just wanted to say thank you for sharing the recipe. I am a food teacher and have just made this with my class. It turned out great. 🙂
Camilla
Oh wow, I am so filled with joy (and moved) to hear this. I won the school prize for Home-Economics and had the best teacher in the world so am very touched that you shared my recipe with your pupils:-) We never made jam at school, just chutney so I only picked up my wooden spoon a few years ago and have been making up for lost time ever since:-)
Laura Tovey
I love this!!
Paul Wilson
Good time of year for jam making.
Traceymarie
Hi Camilla just wanted to let you how amazing and easy to follow your recipe is having collect Blackberries and Apples from my grandfather’s backyard I made Jam for the first time ever and what success it was I got so many compliments thank you so much definitely be making more. X
Camilla
Fabulous Tracey so pleased your first experience making jam was with my recipe and was a success. Hope you check out some more of my jam recipes, I’d say the Plum and Apple is a good one for this time of year and has a beautiful flavour and colour:-)
Sheila
Thank you for an easy to follow recipe which was well laid out on the version to print out. The jam tastes good and set easily.
Camilla
Thank you Sheila, glad you liked it:-)
Jo
Hi Camilla,
Your recipe for Blackberry and Apple Jam sounds delicious and easy to follow. How would you adapt it to include pears and to prevent the contents from burning the bottom of the pan as the batch of Blackberry and Pear Jam I made was a disaster.
Camilla
Hi Jo, I’ve not made jam with pears before but as they are low in pectin unlike apples that a bursting with it this recipe would not be suitable and with regard to burning the trick is to keep stirring regularly while the rolling boil is going on or any jam will burn.
Melser
When & where do I add the butter?
Camilla
Hi Melser it’s in point 7, after removing most of the scum with a large spoon you stir in the butter which will make the rest disappear:-)
Kath Torode
Just made my first batch this afternoon. It took a bit of time to get to setting point but Has turned out a nice consistency and not too sweet.
Camilla
Great Kath, I think the setting point varies with the moisture content of the fruit, some blackberries can be like small bullets and others large and juicy. Glad you like it:-)
Jacky
I’ve made this jam twice and both times it hasn’t set. It’s quite runny and very sweet. I followed the recipe exactly.
Camilla
Jacky, so sorry to hear this, as you can see from all the positive comments on this post this jam does work. You say you followed the recipe exactly, in the instructions I say to keep boiling and testing until setting point is reached (ie forms a crinkle on a chilled plate) so I can’t quite understand if you achieved a crinkle why the jam is runny? I did have this mishap with my Greengage Jam recently when my quest for a soft set when a bit too far so I tipped all the jars back into the pan and boiled until the correct set had been reached. I suggest you do this with your batch. Also was the fruit just ripe/under ripe as over ripe fruit does not contain enough pectin and would also be sweeter thus affecting the set of the jam. Hope this helps.
Kristal
Made this tonight from blackberries and apples I picked in the woods this morning and it was fantastic! Thankyou for this recipe, I’m so glad I found it!
Camilla
Fabulous Kristal, so glad you like it, it is one of my all time favourite jams if not my absolute favourite:-)
counord
Made this today and it’s fab Best jam I have ever made, although i strained it because the pips were quite big and could be dangerous for small grandchildren
Camilla
Fabulous, so glad you like it, praise indeed:-)
Becca
How did you strain it counord? Me and the children are going berry and apple picking tomorrow!!
Camilla
Hi not understanding due to the typo but no straining involved with this jam.
Ann Tyrrell
Finished one batch and second is on the go ….. was afraid to double in case it was difficult to set. First lot almost set and I’ve been having a serious tasting session…… Absolutely delicious ….. I’ve tried other recipes in past but this is brilliant. Thank you for such a great recipe Camilla.
Camilla
Excellent Ann, thank you so much for your feedback, that’s lovely to hear:-) Camilla x
Helen
How long will the jam keep unopened
And do you use wax discs?
Camilla
Hi, unopened jam will keep in a dark, cool place for perhaps years but probably best eaten within a year. Wax discs are only needed if you are using cellophane tops with elastic bands otherwise just a screw top lid is needed:-)
Matt
Hello,
Great recipe! Did a batch with half the sugar and another batch with the required sugar. Both have the same taste, but have a odd texture – almost “chalky”? Sugar had completely disolved before returning to the heat. When I tried it in the pan before putting it in the jar, it didn’t have this texture. Almost seems to be coming on as it’s cooling? Made Damson Plum and a separate blackberry Jam. Neither have this strange texture, made it’s the apples I have used? Many thanks!
Camilla
Gosh Matt I have never heard of chalky jam before and have to admit I have no idea what has caused this as it’s not something I have ever encountered nor any of my readers:-( My only thought is was the pan cleaned with something like Cif and a residue stayed in the pan?
Matt
It tastes beautiful, just a really strange texture. Didn’t have that texture when in the pan and hot. Seems to have come on as it cools, first Jam I have made which included Apples. Struggling to identity what Apples I used, I do have a picture though!
Camilla
Maybe it was the apples then, they can vary so much in flavour and texture.
Rhona
Hi! Thanks for this easy jam recipe! My 9 year old daughter & her friend came in with blackberries asking to make jam! So I sent them back for some more, whilst I searched for a recipe. We picked apples from our tree and the jam making commenced!! We enjoyed every minute of making it and now they both have a jar of gloriously red shiny jam! It is lovely! (I halved the ingredients as we didn’t have loads)
Camilla
Fabulous Rhona, so glad your daughter and her friend have delved into the lovely world of jam making – it’s so satisfying:-)
Leslie
Having looked all over the Internet and through my cookbooks for a decent jam recipe, I found your to be the simplest. Your feedback to people’s questions are very useful. Have just made 6 jars of this jam and it is scrummy. I peeled and cored the apples before weighing, but it didn’t seem to make any difference to the jam. Thank you!
Camilla
Thank you Leslie, I think that’s why this recipe Googles at No 1 if you type in Easy Blackberry & Apple Jam as like you I couldn’t find a simple recipe and using 2 pans just seemed a nonsense to me! Glad you’re enjoying the jam, it is one of my favourites:-)
Bel
Hi, I’m just about to embark on a batch, do I need to put a circle of grease proof paper in the top of the jar after filling?
Many thanks
Camilla
Not if you’re using a screw on lid, only if you were using cellophane with elastic band:-)
Simon
Hi
I started making jam last year…based on your recipe. Thank you. I made 45 jars then. Today I have made 22 jars of blackberry and small elderberry . I’ll probably make another 8/10 next week with 50/50 blackberry and elderberry. The elderberry gives it a lot of depth. Thank you so much for your recipe. Simon
Camilla
Hi Simon, that’s lovely to hear, so glad to have inspired you! Sounds like you have your own cottage industry in the making! I’ve never used elderberries but now I know where the local Eldberberry trees are I should go and look for some:-) Camilla
Wendy Thomas
Thank you for this fabulous easy recipe! Unfortunately I didn’t read through these comments before I started so I used 500g of Bramleys after peeling and coring…but it still turned out delicious!
Camilla
Glad it turned out well, I think jam is quite forgiving with slight variations of fruit content:-)
Elaine
Made this jam this afternoon, tastes brilliant, and easy to follow! 🙂 Thank you for sharing your recipe.
Camilla
Excellent Elaine, thank you for your feedback:-)
Crystal
I’m from the US so Bramley apples are not available here. Can any other apple be used in this recipe?
Camilla
Hi Crystal, a Bramley Apple is a sour cooking apple, do you have something similar in the States?
Dawn
Once made how long does it keep for ?
Camilla
If kept in a dark cool place then at least a year if not much longer but it’s so good I don’t think keeping will be a problem:-)
Kathy
My grandmother used to make blackberry & apple jam and she used to add whole cloves in a little muslin bag, I do that too & it’s delicious. Just squish the muslin a few times as its cooking. I also find that using just a little sure set sugar is enough to set jam after a 5 minute boil.
Camilla
What a lovely food memory, thanks for sharing with my readers who might like to try this:-)
Martina Evans
wow the end result looks fantastic, I bet the jam tastes amazing as well! I’ve never made my own jam before but I would love to try 😀 I just love blackberries!
Camilla
It is such a wonderful jam Martina, it’s no wonder it’s my most popular post ever:-)
peter hangl
Is it possible to cook the apples whole chopped up with the blackberries? I always strain all my berries to remove the seeds – can’t stand all the seeds in between my teeth. this would also remove the skin and peps of the apples
Camilla
Hi, I think the sieve would just get blocked with apple peel so it would be an awful lot quicker just to peel and core 1st.
peter hangl
yes, i see what you mean – i use my own apples and they are very small – i would loose 1/2 by pealing and coring – i will compromise by chopping them very small – i see you are not against using the whole apples – by the way i have done this with quinces
Camilla
Let me know how you get on:-)
Belinda
Hi I would like to make this jam as wedding favours for next June could you tell me would it last That long ?
Thank you
Belinda
Camilla
Hi Belinda, that will be fine, just keep them in a cool dark place. I keep my jams in a cupboard in my garage and are fine from one year to the next and would probably last a lot longer but we tend to eat them up in this time!
Kate
I have never made jam and only had a few blackberries so made quarter of recipe. Took off heat after 7 mins boiling and seems to have caramelised a bit. Is it possible to burn it? If so what will happen when cooled in jar? Thanks Kate
Camilla
Hi Kate, yes you can burn jam if you don’t stir it but you would know if you had as the base of your pan would be burnt and the jam would taste burnt, I have done this once and you have to throw it away! But it’s a valuable lesson and I’ve never burned any jam since!
Anne Dalzell
It worked like a charm and tastes gorgeous. Will tweet a snap x
Camilla
Oh fabulous Anne, so glad you tried it, I love this jam:-)
Angie Hoggett
great recipe and so easy!
Camilla
Thanks Anngie:-)
June Etherington
Wonderful. The is very easy to make & the taste is yummy. Thank you.
Camilla
Thank you June, glad you like it:-)
lorna johnston
Do I need to add lemon juice to this?
Camilla
No, it would be in the recipe otherwise. The apples are high in pectin so they help set the jam.
lorna johnston
I’ve made this jam twice in the past three weeks as brambles are abundant just now – 12 jars – and it tastes wonderful, so easy to make and everyone loves it, many thanks for sharing recipe
Camilla
Briliant Lorna, I love this jam and very glad you love it too:-)
Avril
Thank you so much for your Easy Blackberry & Apple jam recipe, it’s delicious! I haven’t made jam in at least 30 years but having a glut of apples and blackberry’s this year I decided to “give it a go” ! The magic word “EASY” in front of your recipe encouraged me and also the fact that there were no preservatives added to the fruit. I must say YOU were right it was so easy! I enjoyed it so much I’ve just bought 50 jam jars and I’m about to start on your Plum & Apple Jam and possibly the Rhubarb, Lemon and Vanilla Jam. My husband’s concerned we may have to buy a larger house …… for jam storage! Once again thank you very much, keep jamming.
Camilla
Aah thank you so much for your lovely feedback Avril. I only got into jam making in the last few years and caught the jam-making bug – so glad you’ve re-discovered your talent for it:-) Good luck with the other jams:-)
Rosie
Just made this jam and it seemed very sweet. What would the result be if I made it with less sugar do you or any of your followers know many thanks
Camilla
Hi Rosie, not heard anyone else say this in 2 years but we all have different taste so if you find it too sweet you could try reducing the sugar by 100g or so and it wouldn’t affect the texture. Have a look at the proportions of my sugar to fruit ratio in my other jams as a guide to what still works well:-)
Rosie
great-thanks for your help and advice. Will try it next time
Camilla
A pleasure Rosie:-)
Emily
Do I need to use jam sugar if I am using plums instead of apples for this recipe?
Camilla
Emily I never use jam sugar as I just don’t like chemicals nor the stiff set it gives. When I develop the recipes I use lemon juice to aid the set but as I haven’t actually made this with plum instead of apple I can’t gauge the amount you’d need. I would say that I have made all plum jams in my Damson and Mirabelle so you could take a look at those to get an idea.
Craig Neal
Having just got an allotment, overgrown to head height with brambles, nettles and thistles. As i was clearing I collected the blackberries and found I also had apple and plum trees so collected the apples also.
At 47 years old this is my first attempt at making jam, it took an hour of prep time due to my apples being so small, took nearly 40 of them. The results were epic…. a great success, my family, neighbours and friends well happy with the result.
Goes great on my homemade cherry and almond scones….
I will definitely try more of your recipes.
Camilla
Aah thank you so much Craig, it’s never too late to fall in love with jam making, I’m testimony to that;-) Really glad you love the jam, it’s something special isn’t it!
Dennis
I am new to jam making( one batch of strawberry in June) and have just made this jam using frozen blackberries I foraged with my grandson. I have not got a jam thermometer but the cold plate test worked a treat ( and I got to taste the jam as well!).
Superb and really easy. Thank you.
Camilla
Thanks Dennis, no I don’t have a jam thermometer either but just don’t think it’s necessary. Glad you like the jam, hope you go on to make some more:-)
Gill Chapman
making this now to raise funds for Riding for the disabled… Hope it is as easy and as nice as it looks
Camilla
Excellent, hope it all went well:-)
Sandra
I tried this recipe for the fist time never made jam before been put of as it always looks so fiddled but this recipe was so easy thank you so much got the jam making bug now
Camilla
Excellent Sandra, so glad you liked it and brilliant that you’ve got the bug:-)
julie leader
Looking forward to trying this recipe later today, I have started jam makng this year, and have made Blackcurrant- although a little runny, it is gorgous, Strawberry, and red and white currant, it was almost impossible to find a recipe for the white currant jam. I will let you know later how I get on, but will be armed with gloves, and long sleeves when I go in search of the blackberries!
Thanks for the easy recipe.
Camilla
I find a stick is good too for holding back the branches – good luck:-)
Gina
I want some blackberry & apple jam for a cake and found your recipe – the word “easy” seduced me because I’ve never made jam before (gulp)! It always sounded so frightening …. pans, pectin, paddles etc etc etc.
As I don’t want to make a huge amount, would the recipe work just as well if I simply halved all the quantities?
Camilla
Yes but maybe test for set a couple of minutes sooner just to be on the safe side! I’m glad you found my recipe as it is the simplest one on the web and so good:-)
Karen
This jam is so tasty and easy to make. I am going to try with a little less sugar next time. Perfect to use in a fresh cream Victoria Sponge.
Camilla
Fab Karen, glad you enjoyed it! Love the idea of putting it in a Victoria Sponge:-)
Jane Davies
I also never made my own jam thinking it would be a full scale operation but this seems pretty straight forward, bet it tastes a hundred times better than shop bought too !
Camilla
Jane this is my most popular jam and I’ve never tasted anything as good anywhere:-)
Heather Haigh
I’ve always been a bit scared of making jam, but you make it seem quite manageable.
Camilla
Thanks Heather, I like simplifying things were I can:-)
Jane
I have frozen blackberries and I was wondering if I should defrost them first?
Camilla
I wouldn’t have thought that neccessary, just cook them for longer and until they are soft:-)
Jane
Thanks Camilla, I did defrost them in the end and made the jam today. It was Lovely! Thank you. Smashing set too!
Camilla
Fabulous – thanks for letting me know:-) Very jealous I love this jam!
Kaci Soderstrom
Oh. I wonder if I can somehow make this smooth..
Camilla
This isn’t the right recipe for a jelly really as this has nice pieces of apple in it along with the blackberries.
Maya Russell
Was looking for easy jam recipes. Thanks!
Camilla
This is one of my most popular and it tastes amazing:-)
Maddy
Have some blackberries in the freezer!
Camilla
Same here – hope you get time to make this fab jam!
Sue
Should I use “jam sugar”? (I realise this is probably a stupid question but I’ve never made jam before!)
Camilla
No, jam sugar is something I used in my very first jam recipe but it makes for a very stiff jam if you’re not careful! I relied on the high pectin level of the Bramley apples in this recipe and in other recipes will add lemon juice to boost pectin levels when needed. Good luck with your 1st foray into jam making:-)
michelle bennett
Really cant beat homemade jam! My nan makes a really yummy apricot jam 🙂
Camilla
I’m with you there:-)
Jane Middleton
Looks yummy. My mum used to make home made jams, they were lovely
Daniela James
Lovely tangy taste! Will be making more of that 🙂
kayleigh white
I love jam, but never made any myself.
Camilla
Oh you really need to have a go – it’s quite addictive and not difficult:-)
Heather
Hello. Sounds a great recipe. Can’t wait to try. Thinking of adding some fruity red wine to make it a bit special for Xmas pressies. Do you think this would work and when/ how much would you add? Thanks.
Camilla
I’m probably not the best person to ask as I don’t like red wine and I’m also not a fan of jams with wines and spirits in – I like my jam to just taste of fruit on the whole! This jam is just so lovely as it is I fear adding anything to it might ruin it.
Heather
Sounds a great recipe. Can’t wait to try it later. If I were to add some fruity red wine, do you honk this would work and when/ how much would you add? Want to make it a bit special for Xmas gifts. Thank you!
Tracy Nixon
reminds me so much of Halloween! Making jam with berries!
William Gould
Looks good! Must try this when freezer is getting full of our little harvest!
Camilla
It’s really good, the apple gives it a lovely lightness:-)
Anne Dalzell
I made some great blackberry and strawberry jam last week but going to do another final forage today and make this!
Katie
Looks like a great recipe but what the 10g of butter for?
Camilla
It’s for getting rid of the scum at the end – a tip I learned from Delia:-)
Judith Allott
Sorry- me again! Am I using 500g of apple then peeling and coring them, or is that the weight to use after they have been cored and peeled? Obviously there’s quite a difference in the quantity between the two. Thanks for all your helpful advice.
Camilla
Hi, that’s ok:-) All weights are before peeling etc:-)
Claire Jacobs
cannot beat some good jam on a fresh scone!
marion king
i have the blackberries and apples all ready but i would like to ask could i use artificial sweetner, because my hubby is a diabetic. he can eat LOW SUGAR jam for diabetic’s now problem, or do i just use less sugar??
Camilla
I’m afraid artificial sweetners and jam are not my area of expertise as I avoid sweetners like the plague. All I know is that the sugar acts as the preservative so you need a certain amount roughly equal to the fruit or just under usually. Sorry I can’t help:-(
Judith Allott
Looking forward to making my jam, but want to make 2 or 3 times the quantity. Will I need to boil it for longer?
Camilla
I wouldn’t triple the recipe or it might boil over. I would boil for the same amount of time and just extend time if necessary and maybe put a couple of extra saucers in the freezer just in case! Good luck.
Maggie
Had a glut of pears so did blackberry, apple and pear jam, delicious
Camilla
Excellent, bet it’s lovely:-)
Norma Jane
Just made this jam and I’m delighted with the outcome, thank you for making it so easy . Xx
Camilla
Thank you, so glad you like it:-)
Kirsty
Am about to try this recipe after a very successful forage over the weekend. I’m planning on adding some elderberries which have been left over after making 2ltrs of elderberry gin :D. Due to their low pectin content, would you advise substituting a tiny amount of sugar with some preserving sugar? I don’t want to end up with a ‘jelly’, but likewise would like a little stiffness to the jam?
Thanks in advance…….
Camilla
Hi, please don’t use preserving sugar (my pet hate) just use a little lemon juice! In my One Punnet Strawberry Jam https://www.fabfood4all.co.uk/quick-one-punnet-strawberry-jam/ I used 1 teaspoon for about 230g of strawberries so a ratio of roughly that would work well for the weight of the elderberries that you’ll be adding. Good luck.
Emma
Just made the jam with eating apples and it worked a treat – delicious
Camilla
Great that’s good to know, thank you for letting me and other readers know;-) I never like to guarantee something will work unless I’ve tried it myself (or someone else has):-)
Aylene Kelleher
Hi Camilla
I am ready to make the jam.
Can it be eaten straight away once cooled or do you have to wait two weeks like chutney 🙂
Camilla
Yes it can be eaten as soon as it cools:-) Good luck!
Alison H
Hi , I’m all ready to make my jam , but I only have jam sugar , will it be ok ??
Thanks
Camilla
Nooooooo, please don’t use jam sugar it ruins the texture of jam and makes it leathery and stiff in my opnion, plus it will be extra stiff as the pectin in the apples is enough to set this jam. Wait until you can buy some granulated sugar or borrow from your neigbbours (mine are used to my requests LOL)! This is such a lovely jam with a lovely soft texture, please do it au naturel:-)
Irene Wright
Reminds me of when we were kids and Mum never let anything go to waste. We were sent out to pick blackberries in season & pick up fallen apples and bring them home for Mum to concoct some sort of jam. It usually was nice & lovely on toast for breakfast – especially when fresh
Camilla
So happy to bring back your childhood memories, the food ones are really vivid.
Emma
Just made this jam, first ever attempt to make jam and it has turned out really well. really simple recipe to follow. thank you.
Camilla
Brilliant, thank you so much for letting me know:-)
Joe
Ive just potted mine now and so far so good I made 3 times the recipe. I sieved 3 pots to make a kind of jelly although I didn’t have any gelatin but I did it anyway as there is an abundance of blackberry’s here this year “West of Ireland”. I’ll let you know how it turned out.
Thanks for the recipe
Joe
Camilla
Brilliant, it’s a jam I can’t have enough of:-) We’ve had an abundance here too!
P. Grant
Hi, This recipe turned out great and I doubled up the amounts, no
problem and lovely jam, thank you.
Camilla
Thank you, glad you liked it:-)
Jane Reardon
Hi Camilla, just back from blackberry picking with the kids & looking for inspiration- this recipe looks great. Will it work if I use eating apples? – we’ve got lots on the tree but no Bramleys. Thanks x
Camilla
I really don’t think eating apples would be suitable as they tend to hold their shape (ie firmer) on cooking and would be sweeter too affecting the sugar balance in the jam. Not having made it with eating apples I woudn’t like to say it’s OK.
P. Grant
Just off to make my jam, and was pleased to find this recipe, also
the comment about the weight of apples as I did wonder about that too. Thank you.
Camilla
Great, happy jam making – do let me know how you get on:-) I love this jam:-)
Siobhan
Hi, lovely lovely jam. How long can the jam last in the fridge?
Camilla
Hi, thank you so glad you like it, it’s one of my favs:-) The jam should last for at least a year if not longer in a cool dark place and once opened between 3 – 6 months (if you use a clean spoon each time you don’t actually need to store it in the fridge) but I always kept mine in the fridge!
David
Nice,, simple recipe. Just made 6 pots from 1 kg of early wild blckberries (1hr to pick) plus Bramleys from the garden. Skipped the butter cos I don’r mind the “scum” on top. Now waiting for the pots to cooll. First tastings are delicious. Bramble jam is a favourite: Intense fruity flavour good colour and easy to make set (even easier if you use preserving sugar with added pectin but prob not nec for this recipe, so apple has so much in already. Thanks!
Camilla
Brilliant, a firm favourite here, glad you found it easy:-) I ditched using pectin after my first jam making session as I just don’t like the firm set it gives and aim for something a bit softer.
Ben Tinsley
Hi,
my jam didn’t have the normal texture of jam, it was way too thick and almost had a slight toffee taste. Not sure what i did wrong. It took almost 20 mins not the 10 mins as described. Maybe my pan was too small which limited how much of a rolling boil i could do. Any tips?
Camilla
Hi Ben, yes you need a large preserving pan or one of equivalent size so that you get a full rolling boil without fear of it boiling over. Your jam was obviously ready way before the 20 minutes so hence it was too thick and the sugar had started to caramelise. I’m not sure how experienced you are at jam making but at the plate test stage the jam should just be “tacky” and like jel, it gets a lot thicker on cooling. I think the small sized pan set off a chain of unfortunate circumstanes:-( When you re-boil you should test at regular short intervals or you end up with glue and not jam. Wishing you better luck in your next jam project. With each failure we learn a valuable lesson so I hope you don’t get disheartened!
Ben Tinsley
Hi Camilla, Thanks for your quick response. At cooking savory foods i’d like to think i am pretty good. Though i don’t have much of a sweet tooth and i am pretty much a beginner at jam making. I still have loads of blackberries left so will do another batch now. Thanks for tips. 🙂
Camilla
Great it’s not so bad making mistakes with free foraged food:-)
Lisa Johnstone-Davies
Hi, I had a query regarding the weight of the apples, is this before being peeled and chopped, or do you need 500g of apple cubes after it’s been peeled? Thanks 🙂
Camilla
That’s the weight before preparing:-) Good luck.
Alison Turner
Love this recipe I have only just this year started making my own jam and this looks gorgeous am going to have to give it a go 🙂
Camilla
It’s a real favourite and so easy to make:-)
Gill Liu
My first attempt at jam making inspired by a walk with my dog picking blackberries, and apples grown in my garden . What an I make next ?!!
Gill
Camilla
If you like jam with apples I have a lovely Plum and Apple Jam which has a lovely rose colour to it and delicate flavour:-) https://www.fabfood4all.co.uk/plum-apple-jam/
Sue Warner
So easy to make, and lovely and fruity. Thanks
Heather Haigh
Wow, you have made so many jams now. This one has to be a winning combination too.
Camilla
I love apple in jam and this is one of my favs:-)
Charlotte Wills
I am soo looking forward to making this when the blackberries are ready in my area xx
Barbiecrispin
Yes , it worked perfectly and am about to try again today.Village fete stall tomorrow!
Camilla
Fabulous – I do love this jam:-)
Felicity Kelly
Looks delicious
Felicity Kelly
Looks wonderful
jrhymer
I love homemade jam looks delicious and easy – Thank you for the recipe 🙂
Camilla
Thanks, another pet favourite:-)
Barbiecrispin
Making this today from frozen blackberries collected last September . Will report back!
Camilla
Oh do! I also have blackberries in my freezer from last year:-)
Gail Bennett
I must remember this one when the next blackberry season comes around 🙂
Edward
Fantastic
Nice and easy
Thank you
K Mayers
Blackberries & apples – yum! I love both, in many ways.
I’ve never attempted to make jam or even marmalade. Strawberry jam is too sweet for me but these two together would be wonderful and I’m inclined to have my first attempt at jam-making. I hope it turns out as nice as yours!
Camilla
It is so fresh and lovely this jam and so easy to make, I do hope you give it a go:-)
Paul Wilson
Blackberry and apples – go together brilliantly.
Emma P
Thanks for this great recipe – I made it last week and it worked beautifully.
Camilla
Thank you for letting me know and glad it went well for you:-) It is a lovely jam:-)
Maya Russell
I didn’t know jam making could be so easy! I thought you had to get special jam making equipment, thermometers etc. I’ve some frozen fruit from the garden which I could defrost and use with our cooking apples. Thanks for the recipe.
Camilla
I hate fuss and nonsense and hence this recipe, others I’d seen cooked the fruits seperately which just didn’t seem logical to me:-)
Gilla01
I’m of the age group (now I’m feeling old) that has made home made jam. It definitely tastes far superior to bought, and is quite easy to make. I’ve never made Blackberry and Apple, perhaps I should get my pans out again………
Camilla
Oh do, what I love about home made jam is the different combinations of flavours you just can’t buy off the shelf too:-) And yes it is so easy, I really want more people to try jam making:-)
Cheryl
Thank you so very much for this recipie. My son and I have just made our 1st ever batch of jam and it has turned out amazingly. It also Tastes very nice too. The blackberries were from my garden and the apples were kindly given to me. Thanks again x.
Camilla
Aah, thank you for telling me – I’m so glad you both enjoyed it, it’s one of my favourites:-)
Cheryl
Thank you so very much for this recipie. My son and I have just made our 1st ever batch of jam with this recipie. It has turned out and tatstes lovely. The blackberries were hand picked from my garden and the apples were given to me. I will be keeping some of it for myself and the rest will be given for Christmas presents. Thanks again x
Camilla
I’m so glad you both enjoyed it, thank you for telling me:-)
Tracy Nixon
Mmm yummy! I love jam – so do the kids – so might have a stab at this recipe! Thanks!
Camilla
I hope you do it’s really good:-)
Irene Wright
my Mums Raspberry jam was ‘to die for’ and I have never tasted anything like it since shed died 16 years ago.
Camilla
Funnily enough my mother was telling me about her sister’s Raspberry Jam using her own raspberries and said that her’s was the best she’d ever tasted! I asked a professional jam maker recently what her favourite flavour was and she said Raspberry which was the first one she ever made! Note to self: next year pick some raspberries and make Raspberry Jam ooh I’ve got a bee in my bonnet now LOL:-)
Alison Hueck
Do you have to use cooking apples, or will eating apples work?
Camilla
I think dessert apples would be too firm where as Bramleys are more porous which is better suited to jam.
Elizabeth
We used to do a lot of blackberry picking as children in Canada. Oh the wasp stings! wasps love blackberries too! Your jam sounds lovely! I spent £40 on some posh jam making stuffs at a local shop the other day and so I really ought to get cracking and make some jam! (and you have the longest Captcha EVER!)
Ursula Hunt
Bumper harvest this year so will try to make this, first time at making jam
rosie
I’m hoping to make this tonight as it’s the easiest apple jam recipe I’ve seen. I also made some plum jam and everybody LOVES it. We have 9 more jars to get through and by the looks of it, they won’t last long!! It’s such a thrill making jam and seeing the end results being enjoyed over breakfast.
Happy Jamming!!
Camilla
Enjoy, jam making is so fabulous:-)
Ann
We are just back from bramble picking so I looked up the net for a recipe with apples in it. Saw your recipe, off now to pick some apples from the trees in the garden to put in with the blackberries. I have never made bramble jam with apples it is usually bramble jelly I make so this will be a first for me, so fingers crossed and thank you for the recipe.
Camilla
And I’ve never made any form of jelly which I’m sure my husband would love as he’s not a fan of pips but has had to get used to them LOL. Do hope you enjoy the jam:-)
cobweblil
Looks delicious
Hazel Rea
We have a blackberry bush in our garden which produces masses of blackberries over the season – the first year it was quite small and we froze batches until we had enough fruit to make jam.
Sarah Fawcett
Perfect, just what I needed, me, the daughter and the Retriever are going Blackberrying this weekend, I’m going to try this recipe out
ANN ANGIES
I am going to try this. Looks very yummy. I will follow your receip as I am a begginer.
Lorraine
Thank you so much for your lovely receipe. I am busy at the moment making lots of jam and chutney for our
make and bake charity sale later in the year for Birmingham Childrens Hospital. We have foraged around the gardens where I work for the blackberries (very messy!) and scrumped apples off the tree next door! I made the first batch last night and just wanted to say it turned out amazingly well! So its back in the kitchen tonight!!
Camilla
Aah, that’s brilliant, thank you for the feedback and I’m so glad the recipe is being used for a good cause:-)
Maggi L
Beautiful! looks yummy! x
Tracy Nixon
This looks delicious! Thans
Kev C
if there’s one thing i’m not short of, its blackberries!! lol
Paul Wilson
Oo, I’ve got apples and blackberries in the garden right now.
Lisa Williams
beautiful finally an easy jam to make with my glut 🙂
Paul Wilson
Lots of apples and blackberries in the garden right now \o/
Belinda Matthews
The one thing I can gaurentee my son will eat
Nicky Stevens
Now I needn’t be so annoyed that next door’s apple tree is dropping all over my lawn, I’m off out to pick some Blackberries to go with them! thanks
Kevin M
Will have to try this – if I find any blackberries!
Nutritious Deliciousness
Really easy recipe, thanks Camilla, made some this afternoon from apples & blackberries from my garden, tastes divine 🙂 @multilayermummy
Camilla
So pleased to hear that, thank you:-)
goodtasty.co.uk
Every year when picking blackberries I think about making jam, and then feel a bit intimidated, however this recipe looks nice and simple and may save my family from endless blackberry and apple pies! 🙂
Camilla
Thank you so much. I always like to strip things back and make recipes as easy as possible because we all lead busy lives. Making jam needn’t be rocket science but having an understanding of the principles is good. But if you just want to follow a recipe that works then that’s what I’m here for. If I can encourage just 1 person to make jam who thought it too complicated then I’m a very happy person:-)
Vikki
I’m going to give this a go, thank you
Camilla
I’m so pleased, do let me know how you get on:-)
Jen @ Blue Kitchen Bakes
Lovely jam and a good way to preserve your efforts. I’ve found an excellent spot in my local park with loads of berries almost ready to be picked, just hope I can there before anyone else so I can join in the jam making too 🙂
Camilla
Thank Jen and good luck with your foraging;-)
Alice Beaumont
This looks so tasty!
http://alices-wonderland93.blogspot.co.uk/
Jane English @ Family Clan Blog
Looks yummy yet again, another one for the country fair competitions, perhaps. Have to admit I love the strong taste of blackberries jam.
The crocheting is coming along fine, it’s all coming back to me now slowly, but I’m enjoying the relaxing time it is giving me.
Camilla
Thank you so much. I did contemplate a country show not far from me recently but it was £9 to get in and involved a lot of tooing and froing so gave it a miss. I’m happy with just pleasing family right now as they always give their honest opinion and so far so good:-)
Ooh I’m really jealous of you crocheting and wish I had some time, maybe I’ll get my hook out soon:-)
blueberry88
Yum! Jam roly poly my fave!!! I didn’t realise making Jam was so simple. This looks lovely I will definitely be giving it a go! 🙂
Camilla
I really hope you do it’s such a simple yet rewarding thing to do and quite addictive I’ve found LOL:-)
DANIELLE VEDMORE
You make it look so easy! Looks delicious! xoxo
Clare Webb
I love picking fresh blackberries and making jam with them! Not too sure about apple & blackberry though, I don’t like apples.
Nikki Hayes
I’ve never tried making jam but this recipe sounds surprisingly easy, will have to give it a go sometime ;o)
Paul Wilson
My blackberries aren’t quite ready yet, but I might give this a try in a few weeks.
Keep Calm and Fanny On
What a lovely post, really reminded me of picking berries with my gran for jam and jelly – bramble always was my favourite too! These look so lovely and fruity, gorgeous colour! Thanks…
Camilla
Thank you that’s lovely to hear. My husband wants me to make bramble jelly with the second batch of blackberries I picked but I’m not keen on sieving, it’s bad enough he won’t eat raspberries which I have to sieve to a coulis!
rozsarg
My Mum use to make this jam all the time, we use to have a very big Apple tree in our Garden and my mum would take us Blackberry picking it was delicious especially on warm buttered toast.
Camilla
I don’t remember having it before but do remember my mum picking blackberries as a kid and her falling onto the brambles on a local roundabout LOL!
Jacqueline @How to be a Gourmand
Love this combination – so used to calling blackberries brambles in Scotland 😉 Well done for the foraging – looks like it was worth all the hard work in the end. Is it your favourite so far?
Camilla
I think my jam’s are becoming like children and each new one is lovely in a different, new and exciting way. Like the fruits themselves I couldn’t pick a favourite, I think it all comes down to what mood you are in as to which flavour you pick. The one thing I have learned is not to over do the set as we all prefer a soft set jam and the one I gave you could have done with a little less boiling!
Javelin Warrior
Bravo! I love that there’s no added extra pectin for setting the jam and it looks delicious. When I was a lot younger (grade school), I picked a lot of wild blackberries and raspberries that grew around the house I grew up. And it definitely was a tedious task to collect enough to do anything with!
Camilla
Thanks Mark, it is a tedious task when the fruit is thin on the bushes. I once picked raspberries in the summer holidays for money and would see raspberry bushes even when I’d shut my eyes!
Camilla
Do you know I looked at a really old fashioned recipe for bramble jelly as hubby doesn’t like seeds but was put off when the recipe said to put the fruit mixture through a “net” and I wasn’t sure if a sieve was Ok? So jam it was and he ate it anyway:-)
Jammy Bodger
Fab recipe, I’m just jealous you’ve been out foraging already.Re: the net, don’t bother a jelly bag and stand make jellies really simple to make and as you make them in 2 stages they don’t seem to take too much effort.
Camilla
I just read on old Jam Recipe Booklet I once got from the National Trust and it said to make jelly using net curtains, now there’s an idea LOL:-)
johanne
Hi Camilla,
Just made your jam but was wondering when it will be ready to eat.
Johanne
Camilla
As soon as it’s cool, so I often wait until the following day:-)
Becky Thorn
I do love blackberries, my most favourite soft fruit i think. Must make some of this jam, I usually just make bramble jelly.