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 Pat
Thanks for the tip!
Just to pass on a tip. I use dishwasher-clean jars half-full of cold water which I tip out just before ladling in the boiling-hot jam right to the brim (little or no air space). Then I screw on the lid, overturn the jar and leave it like that for about 30 mins. For some reason the cold water prevents the jars from cracking (tried and tested with other things) while the hot jam does the sterilising. As an added precaution, I then put the jars into a pan of cold water (two-thirds of the way up), bring to the boil and simmer for about 20 mins. When everything has gone cold, I remove the jars, dry and label them. The jam keeps for years with no problem.
Hi Pam
Sorry. I maust have got in a muddle with the conversion. It’s a kilo of blakberries to 350g of apples. I’ve updated the recipe.
bit confused by the original recipe, because 1kg is a LOT more than 1lb 3 ozs. Which is correct?
Just been picking for a short while and got 2.6 kg of blackberries; it’s going to be a great year for blackberries.
Hi Bob
You could make a pie or a tart with the pulp – add sugar to taste.
Even better, you could make blackberry and apple cheese see this recipe for pointers https://www.cottagesmallholder.com/?p=467
Hi Jammy dodgers, I am about to make some Blackberry and Apple jelly for the first time, not being one to waste anything good i wondered is it possible to use the pulp minus any apple pips or cores to make a tart or pie with it?, if so what will i have to add to it please.
Bob. BATH.
Hi,
Thanks for the recipe. First time ever making jam, after taking the loudest team of pickers out on a blackberry hunt. Handy when it means the dog gets a walk as well. Was a bit worried by the amount of time had to boil the jam for, as it didn’t seem to want to set. I think this is maybe due to lack of apples in the mix. It has set very well now though. I could have done with double the amount of jars I had though. Now have several bowls of jam sat in the kitchen. I’m sure it won’t be there for long when the pickers want toast in the morning!
Steve
Hi Cora
Thanks for sharing this recipe. Much apreciated!
hi,
just found and made easiest (blackberry) jam recipe ever
– one pound blackberries, half pound brown suger.
-bring to boil, stirring and mashing, simmer for about an hour
-put in sterilized jars, keep in fridge.
( a bit runny , make small jars and freeze or give away)
After last years strawberry setting disaster I wasn’t sure whether I was going to get the blackberries to set but Excellent recipe, very easy to make, sets beautifully and tastes great! thank you.