Jams and Chutneys

Easy Blackberry and Apple Jam

Whilst on my dog walk this morning I noticed that we will probably get a lot of Blackberrys this year so I thought I share this fantastic recipe with you all. It is a totally wonderful jam and it is actually easy to make and it sets beautifully. This makes about 1.8kg of Jam.

  • 1.3kg Blackberries
  • Juice of 2 Lemons
  • 650g of Crab or Bramley apples, peeled, cored and cut into chunks
  • Sugar (See below for amount)

Pick over the blackberries to make sure there are no hedgerow creatures lurking, rinse and then put in a large pan with the juice of 1 lemon and 100ml water. Cover and simmer for 10-15 minutes until they are soft and juicy.

Put the apples in a separate pan with the remaining lemon juice and 300ml water. Cover and simmer until the mixture is soft and pulpy.

Blitz the blackberries briefly in a blender or food processor, then push through a sieve to remove the pips. Skip this stage if you don’t mind pips in your jam.

Weigh the blackberry purée and apple pulp and put into a preserving pan with the same weight of sugar. Slowly dissolve the sugar over a low heat, then bring to a rapid boil for 10-20 minutes until setting point is reached – stir from time to time to make sure the fruit isn’t catching on the bottom of the pan and adjust the heat if it’s boiling too vigorously.

Once the setting point (put a little jam on a saucer out of the freezer and when you can push it into a “wrinkle” then it is done)  is reached, skim off the scum. By the way, don’t throw this away – it’s edible, a cook’s perk and is delicious on toast! Pot the mixture while still hot into hot sterilised jars or when completely cold into cold jars – never pot while just warm as this could make your jam go mouldy. Seal, then label when completely cold.