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!
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 that would have 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 which after spending so long picking the fruit seemed like an exercise I didn’t want to go through.
So I was pleased to then find a recipe in “The Classic 1000 Recipes” book (Foulsham) where the fruits were boiled in the same pan.
Hence I adapted this recipe and gave some flesh to the bones of the method to make my Easy Blackberry & Apple Jam!
My family loved this jam and even my pip hating husband did too. I think it tasted all the better for having foraged the blackberries and we have enough jars to take us into the winter as I made 6 jars of varying sizes.
As usual just before you start jam making just wash your jars and lids in hot soapy water, fill with boiling water, empty and then pop in the oven for 20 mins at 120°C and leave in there until your jam is ready.
More blackberry & foraged fruit preserve recipes:
- 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 sterilised jars. Makes 1.8 kg.
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.