Blackberry and Apple Jam Recipe
Ingredients:
- 3 lbs (1.35 kg) blackberries
- 1 lb (450 g) apples
- ¼ pint (145 ml) water
- 4 lb (1.8 kg) sugar
Method:
- Peel and core the apples. Weigh and cut into slices.
- Put into a preserving pan with just enough water to prevent the apples burning.
- Simmer gently until the apples are soft.
- Pick over and wash the blackberries, drain well and put into a pan with ¼ pint water.
- Stew until tender and add to the cooked apples.
- Test for pectin.
- Add the sugar and stir until dissolved.
- Bring to the boil and boil rapidly for about 10 minutes, until the jam sets when tested.
- Remove the scum.
- Pot and seal at once.
Makes approximately 6 lbs (2.7 kg) of jam. These articles will get you started and explain the finer ponts of making
your own jams and jellies: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Jam Making Help & Advice
Making Your Own Jam?
Filed under All Recipes, Apples, Blackberries, Fruit, Jams, Val's Preserves, Vegetarian Recipes by
Comments on Blackberry and Apple Jam Recipe »
kevin @ 5:05 pm
how do you test for pectin new at this
John @ 11:12 pm
Kevin – read the page Making Jam and Jelly at Home – Ingredients, Fruit and Pectin referred to under the recipe
toni @ 7:03 pm
Just made six jars of the jam took longer than l expected to
set. Had a litle taste quite sweet but lovely.
Fran @ 8:59 pm
I made this jam last year using blackberries from my partners garden, and the windfalls from my neighbours tree. The resulting jam was by far the best preserve I'd made that year! I'm so glad I followed your recipe.
Rod @ 8:33 pm
try rosehips instead of blackberries – a really delicate flavour
(I use rosa rugosa – the hips are much juicier)
Steve Hilton @ 10:53 am
What sort of apples are best, cookers or eaters?
Val @ 12:44 pm
Cooking or crab apples as they contain more pectin.
Steve @ 2:23 pm
Thanks Val.
Margaret McNamee @ 4:08 pm
Is there a rule about how much water to use in Jam making?
My Auntie who taught me how to make jam ,used to have 4 lbs each of fruit and sugar, and get 8 lbs Jam. I don't seem to get as much. I am wondering if I don't use enough water.
Val @ 2:17 pm
There's no rule, it depends on the fruit that you are using. With the berry fruits you just need enough to prevent it sticking on the pan base. For 4 lb sugar and 4 lb fruit you should get between 6 and 7 lbs.
pauline thompson @ 9:57 am
just finished my last jar of apricot jam it was lush
Jan Annan @ 4:29 pm
I used eating apples (not quite ripe ones) and although I thought it might not set and it seemed to take longer to thicken, it worked and the jam set beautifully…..and it was my first try at making jam, fantasic recipe, thanks.
Val – I have loads of elderberries – can these be used instead of blackberries?
Helen Ray @ 6:26 pm
I used wild blackberries and windfall apples, so a very cheap jam to make. The jam is absolutely delicious, I have to limit how much I eat. More blackberries in the freezer, so I will deinitely be making another batch, probably sooner than I think!