Blackberry and apple jam recipe
Posted by Fiona Nevile in Jam Jelly and Preserves | 237 comments
It was Anne Mary that pointed out that apple and blackberry jam would be full of blackberry pips.
“They’d get stuck in your teeth and drive you mad. Stick to bramble jelly.”
I love jelly. We make loads of jelly every year. More often than not it is used as a base for a sauce rather than dolloped on a plate of roast lamb or pork.
Imagine my delight when I found this recipe for Blackberry and Apple Jam in my aunt’s ancient handwritten cookbook. As it is sieved there are no seeds and the jam is delicious, spread on hot buttered toast in the morning.
Blackberry and Apple Jam recipe
Ingredients:
- 1k (roughly 2lb) of blackberries
- 350g (12ozs) of apples (eating apples, windfalls are fine)
- Water
- White granulated sugar
Method:
- Core and roughly chop the apples (skin on).
- Put the apples, cores and blackberries in a large preservaing pan or large heavy bottomed saucepan. Add just enough water to cover and simmer until soft.
- Sieve the softened fruit and weigh the sieved pulp (discard the skins and seeds left in the sieve). Add 450g (1lb) of sugar for each 450g (1lb) of sieved pulp.
- Put sieved pulp and sugar into a large heavy bottomed saucepan (or preserving pan) and heat very gently until the sugar has dissolved.
- Bring the jam to the boil and continue to boil very rapidly for about 8-10 minutes until the jam reaches setting point. (What is setting point? See tricks and tips below).
- When the jam has set, carefully pour into warm, sterilised jars, using a ladle or small jug (How to sterilise jars? See tricks and tips below)
- Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers (waxed disks, wax facing downwards and plastic covers secured with plastic bands).
- Label when cold and store in a cool, dark place, away from damp.
Tricks and Tips:
- Jam “set” or “setting point”:
Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method. Before you start to make the jam, put a couple of plates in the fridge so that the warm jam can be drizzled onto a cold plate (when we make jam we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate). Return the plate to the fridge to cool for approx two minutes. It has set when you run your finger through it and leave a crinkly track mark. If after two minutes the cooled jam is too liquid, continue to boil the jam, testing it every few minutes until you have the right set. The jam is far more delicious if it is slightly runny. - Sterilising the jars:
We collect jars all year round for our jelly, chutney and jam making sessions. I try to soak off labels and store the clean jars and metal plastic coated screw-top lids in an accessible place. The sterilising method that we used is simple. Just before making the jam, I quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c/140c for fan assisted. When the oven has reached the right temperature I turn off the heat. The jars will stay warm for quite a while. I only use plastic lined lids for preserves as the all-metal lids can go rusty. I boil these for five minutes in water to sterilise them. If I use Le Parfait jars, I do the same with the rubber rings.
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Hi, I’ve just picked about 3.5kg of blackberries which I have now frozen. I’ve never before made jam but want to have a go at your blackberry and apple jam recipe. My aunty uses jam sugar to make her strawbery and raspberry jam but I’ve noticed that you don’t suggest jam sugar, so is it OK just to use normal sugar?
Many thanks, Claire.
Hi Claire
If you use normal granulated sugar it will taste much better!
Thanks for posting this recipe. I made a similar one a couple of years ago, by adapting a recipe i found in one of my Mum’s old recipe books, but you know what it’s like you never write the good ones down and since I couldn’t remember my quanities of apples to blackberries, your recipe has extremely helped. I’m just waiting for it too cool and I’ll make some plain scones and whip up some cream – yummmmmmyyyyy!!!Mind you my daughter & I have cleaned the pan out lol.
Although I never have a problem making blackberry and apple jam, I have tried for the last 2 summers to do strawberry jam and end up burning it when trying to reach setting point, I even bought a jam thermometer this year and the same thing happened. Do you have a fool proof strawbeery jam recipe that I can keep for this next year, thanks Michelle x
Hello Michelle
I’m sorry but I don’t have a strawberry jam recipe yet. perhaps I’ll get a better crop next year and then I’ll give it a go.
I tried making jam with a jam thermometer and it was a disaster. The point marked JAM was a far too higher temperature – I find that testing for set when it reches 102 degrees has been a better route.
Hi from Co. Kerry, Southern Ireland,
It’s that time of year again and once again the blackberry crop is incredible. Have just made some jelly using preserving sugar, lemons and apples, half the time and great result. I sterilise my jars by putting in microwave with a little water in jar and giving them enough time to boil up. One thing I did discover was that you can freeze jelly in the jar and the jar doesn’t crack,leave to thaw overnight,
unlike the time I tried it with homemade soup – not a good idea! Jelly kept beautifully for over a year, far better than any other method of keeping including putting brandy on top (great taste though!)
Love the site and thank you.
Hi
Thanks for such a fantastic site. Moved from a city flat to a neglected farmhouse in June with half an overgrown acre of land. Have made your elderflower cordial, greengage and plum jams and have just picked the first batch of brambles from the hedge and made the bramble and apple jam, I’ve never made jam before and all the recipes have turned out brilliantly. Thank you! Rosehips next……
Claire
I made this jam exactly to your recipe. I had to buy the blackberries as there is none locally. I think it turned out fantastic and tastes good. The only question i have is that i squeezed most of the pulp through the sieve, should i not have done that?
Hi Bridget
Yes you are right – squeeze as much pulp as you can through the sieve
Im trying this recipe now, fingers crossed! After weighing the seived mix i had a little over 2lbs so i added a small amount of sugar and some boiling water to the extra and froze it as Ice lollies! Waste not, want not and all that!
Thanks for the recipe. Adapted it myself (a little) and was delicious. Anyone want to see my version then check out the below link to my allotment blog http://alotmeant.wordpress.com/2010/08/14/blackcurrant-and-apple-jam-recip/
HI Sally,
I didnt mean to mislead you – the site is not mine – I just use it for the excellent recipes and advice. I saw your comment and thought I would give you my experiences as I have made this recipe twice. The site belongs to Fiona Nevile (fn) – hope I haven’t caused too much confusion – sorry!!
Btw I have also made Fiona’s rosehip syrup as like you I hated seeing the hips going to waste. It was delicious too.
Good luck.
Virginia
Thanks for the reply Virginia
I’ve never made jam before, but every year i see many blackberries in the hedgerow just walking the dog around the housing estate. I have however, discovered a better supply that grow away from the roads. I need to see how they are doing. Also whenever i see the rosehips in the Autumn, i keep thinking of all the goodness in them going to waste, so i also plan to make the rosehip syrup.
My mum used to make mint and apple jelly, which tasted wonderful on Roast dinner, so that is another receipe i want to make. I have not searched your site yet to see if you have a receipe for that.
Anyway, I’ve just order a Maslin pan and a stainless steel funnel, and a jellybag for when i make jelly. I just need to sort some jars out and i’ll be ready. I’m also really interested in making Elderberry syrup, but some kinds are not edible and i don’t really know what type i’m supposed to use or where to find some for free.
Great site!
Ps. some say to add water half way up the fruit in pan, the receipe says to just cover. ?
Thanks
Hi Sally
When I made this recipe I used an ordinary nylon sieve to get rid of the pips.
I also used a mixture of cookers and eaters as that is what we have growing in the garden.
In addition I continued to pick the blackberries well into October and my 19lbs of blackberries made 50 jars of beautiful jam which we are still eating! I didn’t know anything about not picking after September and the jam (correct – not jelly!!) worked out very well – ignorance is bliss obviously!!!
Hope that helps,
Virginia