So glad you like the recipe Lynda, it’s one of my favourites:-)

In reply to Camilla.

I just made this jam with wild blackberries & my own sweet apples ,it turned out delicious. Very easy recipe and method to work from thank you.❤️

Glad you like the recipe Mary. I also use lemon rind in some of my jams with low pectin fruit.

In reply to Camilla.

I think Olivia she means Honey.
I am a jam maker and I tried your recipe, as I had picked a load of blackberries. I did cook it for a while, but It was because I had it on a just boiling point as I think it keeps the taste better. I always put Lemon rind in all my Jams as I feel it helps the setting point and releases the flavours more. Really lovely thank you. I have made so much different plum Jams over the past two weeks and so feel a bit plummed out that I cannot wait to try your pumpkin and ginger. lovely Jam Thank you Mary

Hi, you’ve confused me as there is not net in this jam recipe, did you mean to leave this comment on my Blackberry and Apple Jelly recipe here: https://www.fabfood4all.co.uk/easy-blackberry-apple-jelly-video-tutorial/ Also you’ll see the date each post was published so this was back in July 2017 and not recently so no need to be jealous LOL:-)

Fab recipe! I’m just a bit jealous you’ve already been out foraging.
As for the net—don’t worry about it! A jelly bag and stand make the whole jelly-making process so much easier. Since it’s done in two stages, it really doesn’t feel like much work at all.

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?

wonderful recipe, thankyou. I cooked it for ages with freshly picked blackberries and apples and it was divine. 5 stars

So glad your first jam making session was a success. Hope you continue your jam making journey with my many other jam recipes:-)

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/

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.

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?

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?

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.

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.

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.

Thank you, so glad you like the recipe Mary:-)

Delicious and so simple. Thank you 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.

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.

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.

Hi Abi, you could certainly reduce the sugar if using sweet apples, perhaps shave off 200 grams.

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?

Great Jane. I think you might be right about warm jam tasting sweeter.

Wonderful Alec, so glad you like my Blackberry & Apple Jam, I must make some soon myself!

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.

Excellent Lyndsey, so glad you like it, it’s one of my favourite jams:-)

Made this today, it’s absolutely delicious! used freshly picked cooking apples and blackberries

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.

So glad you’ve now got the jam making bug after making this recipe, it’s one of my favourites:-)

So happy to hear that Shell, it’s a fabulous jam:-)

Great Jam!, it turned out brilliant.. Thank you for the recipe 🙂

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.

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

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

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.