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 taste this amazing jam you’ll be foraging for blackberries every year just to make it!
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!
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 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. After spending so long picking the fruit this 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 140°C (120°C fan) and leave in there until your 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 fridge and use a clean spoon to prolong shelf life. Will last for many months.
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
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.
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.