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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I managed to save it, I reduced it somewhat and it turned of fine, sampled some on toast this morning and its lovely, thanks for the reply 🙂
I’m afraid that its far too much water, you may be able to reduce it by simmering but, really you need to put in more blackberry and apple, we recon about the same amount again. You will need to double the sugar of course, do not put any more liquid in it.
When you eventually put in the sugar, rapid boil it until it thickens, if you put a spoonful on a saucer into the fridge for five minutes to see if it sets it will give you some idea, if it does, its done and can be bottled, mind you do not get burnt when stirring it, it may spit
Thanks for the wonderful website, Im new to making preserves, first attempt was a wonderful apple chutney which come out excellent, Im now in the process of making this jam and think I may have added too much water, I have about 6lbs of liquid and pulp, should I cook it more to reduce it .. as it does taste a bit watery, I havnt added any sugar yet… must say I got a bit confused and thought Id done it wrong by adding the liquid, but looking at the comments I think I was supposed to add the liquid and pulp, which I have done.
Made my first batch of jam last night with blackberries frozen last year, so far taste lovely and has set fine although I think I simmered rather than boiled. Going to look for a pear recipe now as I have lots of these and don’t want to just stew and freeze although my little one loves that.
Just wanted to say thank you for the recipe and the useful responses in your comments section. I was a bit nervous about making my first batch of jam but it went really well and I’m so pleased with it 😀 I’ve blogged about it and posted a link back to here.
When I want to print a recipe why do I get 18 pages of comment? It has just cost me most of a new cartridge to print just 1 recipe for Apple and Blackberry Jam. The comments about a recipe may be interesting but who needs to print them off? Please include a note with the recipes that there is likely to be pages that you may not want to print and offer the option not to print out pages of comment!
Hi G Robertson
It’s because you used the print option in Internet Explorer or whatever you are using. If you use the print button on the page beside the article you will just get the article.
Thank you so much for your quick reply.
How long can I freeze them for – we were hoping to make them before christmas perhaps November time would that be ok?
Hi Jess
I reckon that up to six months would be fine.
Please help!
I am making jam for my wedding favours but it isnt until April 2012.
We have picked lots of blackberries, would the jam last if I made it now or would you advise freezing the blackberries and making the jam nearer the time?
Hi Jess
I would freeze. The jam made now would be fine but there is nothing like freshly made jam (and the wedding guests might put in in a cupboard for later). Frozen fruit makes great jam equaly good as fresh fruit jam as long as you don’t leave it in the freezer for too long.
help i,ve made my jam and have now potted it, but have noticed the kilner jar have all steamed up on the lids,do i when the jam has set open the jars and wipe the lids dry then re seal or leave sealed?
Hi Jules
Leave the jars sealed!
I discovered this recipe earlier in the year, and I’m just making my third batch with blackberries collected from the wilderness by the allotment. It is really yummy. The berries have been going so well this year, we have enough to keep us and our friend in jam for a good long time!