Apple and blackberry jam

Blackberry and apple jam recipe

makes:
Skill:	medium
Prep:	15 min
Cooking:	20 min

Nutrition per portion

This tasty blackberry jam recipe is so easy to make at home and is just delicious spread on warm toast. The tangy apple flavour and tart blackberry work wonders together.

With its wonderfully intense blackberry flavour, this delicious blackberry and apple jam will be a huge hit with everyone who tastes it. Spread it thickly on hot, buttered toast and enjoy! The tangy blackberry and the sweet apple combo work wonders together. Store your homemade jam in sterilised jars in the cupboard or fridge once opened for a couple of months. Homemade jam makes the perfect food gift for friends and family – especially for Christmas! Our blackberry jam is a real treat.

Love a good jam? We’ve got loads of delicious jam recipes right here!

Ingredients

• 1kg blackberries
• 2 large cooking apples, roughly chopped
• Approx. 600-700g (1¼lb-1lb 6oz) granulated sugar
• 8g sachet pectin
• Jelly bag
• Sterilised jam jars, wax discs and lids or cellophane covers

Method

Tip the blackberries and apples into a preserving pan or large pan and add 500ml (16fl oz) water. Bring the contents of the pan to the boil, then reduce the heat and simmer for about 10-15 mins, or until the fruit is soft.

Tip the fruit into a jelly bag, and leave the mixture to strain for at least 4 hours, or preferably overnight. Don’t be tempted to squeeze the bag, just let the juice drip through it, because if it’s squeezed, the jelly will be cloudy.

Place a small plate in the freezer to chill.

Discard the pulp in the jelly bag and weigh the amount of juice. An equal weight of sugar is needed. Measure out the granulated sugar, and mix the pectin into it.

Pour the syrup into a clean pan and add the sugar with pectin. Place the pan over a medium heat and stir until the sugar dissolves.

Increase the heat and boil the syrup rapidly for 3-4 mins. Turn off the heat. Spoon a little of the mixture on to the chilled plate. Leave it for a few mins to see if it starts to set. If it gets a skin, press it with your finger to see if it wrinkles. If the surface wrinkles, the jelly is ready. If not, return the pan to the heat and boil for a further 1-2 mins, then test the set of it again. Keep repeating this until it reaches setting point.

Pour jelly into warm jars, filling them as high as possible. Place the wax discs on top of the surface, wax-side down, making sure that there are no air bubbles under the paper. Leave it to cool, then cover the jars with lids or cellophane covers. It will keep in a cool, dark place for up to 3 months. Once jars are open, store them in the fridge.

Top tip for making Blackberry and apple jam

The apples don’t need to be peeled or deseeded before cooking, just rinse and dry them and chop them.

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Small Batch Blackberry and Apple Jam Recipe

Published on September 3, 2017 by Ed 30 Comments
Last Updated on February 4, 2020

This easy small batch blackberry and apple jam is quick to make and produces delicious results. It couldn’t be more British! Three ingredients, no added pectin.

I’ve been making a lot of small batch jams and preserves with blackberries recently, but have saved writing up this small batch blackberry and and apple jam until last. It epitomizes the great things about small batch jam making – quick, easy and delicious. I can easily see myself making some on a spare hob while cooking a meal, to give a couple of jars of deliciously fresh tasting jam.

Blackberries are so delicious in so many ways: straight from the bramble bush, combined with apple for a traditional crumble, or as here or one of our other recipes into a small batch blackberry jam or blackberry and apple jelly.

This recipe hits a real sweet spot of ease of making and taste. Unlike our blackberry and apple jelly, there’s no need to spend any time straining the fruit, and compared to the straight blackberry jam, the addition of Bramley apples and their natural pectin makes it so much easier to get the jam to set. One other advantage I find is that by making jam, rather than jelly, including all the fruit makes it easier to spread on a scone, muffin, toast or whatever. Jelly is lovely, but it doesn’t spread like jam, although its huge upside is no pips!

You really must not make this too late in the season, once the weather starts to cool the blackberries become hard and dusty, not good for jam, and a disappointment when you open the jar. We only made 3 jars this year, as we are keen to avoid another jam glut caused my my over zealous preserving from 10 years ago – I’ve just opened the last jar of the 2007 apple jelly!

About half of my stash of homemade preserves – photographed in 2010! About 7 years supply!

Table of Contents

How to make Small Batch Blackberry and Apple Jam

First Stew the fruit until they have cooked down to a puree. You can help them along with a masher.

Second Add the sugar and heat slowly to dissolve it, stirring it in as you do so.

Third, Once the sugar has dissolved, turn up the heat to bring the jam to its setting point: test using one of the three methods detailed below (a chilled saucer, temperature or the flake test).

Fourth, allow to cool for about ten minute, spoon into heated jars, screw on the top and allow to cool. One of the most delightful sounds in the kitchen is that pop of a jam lid as it cools.

3 ways of testing jam setting points

1. The temperature test. Really accurate electronic jam thermometers are readily available, and not too expensive. They are much easier to read than traditional jam thermometers. Heat the jam to the setting point and once it’s there, you know it’s ready.
2. The wrinkle test. Place a couple of side plates in the freezer before you add the sugar. Once the jam is boiling, start testing by placing some on the plate. Allow it to cool; when you push your finger through, you’ll see it wrinkle up ahead of your finger. This technique takes a bit of practice.
3. The flake test. Take a spoonful of jam from the pan and turn it vertically to tip out the jam. If the jam runs off, it hasn’t set. If, however a little remains on the spoon in a sort of wide drip that doesn’t fall, then the jam is ready. Again, this works best with some practice.

And so you can easily scale it up and down here are the ingredient ratios!

Small batch blackberry and apple jam – Ingredient ratios

• Equal weight blackberries and Bramley apples
• Sugar equals the total weight of the fruit

If you like this you might also like our small batch pear and blackberry jam recipe.

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Blackberry and apple jam recipe

Need a recipe for blackberry and apple jam? This delicious jam recipe makes the most of the season’s apple and blackberry bounty.

1. 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.
2. Put the apples in a separate pan with the remaining lemon juice and 300ml water. Cover and simmer until soft and pulpy.
3. Blitz the blackberries briefly in a blender or food processor, then push through a sieve to remove the pips. You can skip this stage but most people prefer a pip-free jam.
4. Weigh the blackberry purée and apple pulp and put into a preserving pan with the same weight of sugar and 200ml cold water. 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.
5. Once setting point is reached, skim off the scum. By the way, don’t throw this away — it’s edible, a cook’s perk! (I enjoy it 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.

Need something to store your jam in?

We love these Nutley’s 8oz hexagonal jam jars with silver lids — they also come with pretty floral labels.

Need a recipe for blackberry and apple jam? This delicious jam recipe makes the most of the season’s apple and blackberry bounty.

Need something to store your jam in?

We love these Nutley’s 8oz hexagonal jam jars with silver lids — they also come with pretty floral labels.

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Apple-Blackberry Jam

There’s nothing more wonderful in life than ambling along quiet hedgerows in the forest picking fresh blackberries while the sun shines and the birds sing. The fantastic flavor of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your jam.

Gallery

Recipe Summary test

Ingredients

Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.

Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.

Remove apples from the heat and puree with an immersion blender.

Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.

Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.

Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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Blackberry and Apple Jam Recipe

Ripe Blackberries are lacking in pectin and you would have problems getting a good set without the apples. You can also add some lemon juice to taste as they are also lacking in acid.

Ingredients for Blackberry and Apple Jam:

• 1 lb (450 g) cooking apples
• ¼ pint (145 ml) water
• 4 lb (1.8 kg) sugar
• 3 lbs (1.35 kg) blackberries

Method for Blackberry and Apple Jam:

1. Peel and core the apples. Weigh and cut into slices.
2. Put into a preserving pan with just enough water to prevent the apples burning.
3. Simmer gently until the apples are soft.
4. Pick over and wash the blackberries, drain well and put into a pan with ¼ pint water.
5. Stew until tender and add to the cooked apples.
6. Test for pectin.
7. Add the sugar and stir until dissolved.
8. Bring to the boil and boil rapidly for about 10 minutes, until the jam sets when tested.
9. Remove the scum.
10. Pot and seal at once.

Makes approximately 6 lbs (2.7 kg) of blackberry and apple jam.

General Information on Jam Making

How to Make Jam, Jellies & Marmalade

Preserving Jars, Labels and Covers

Jam and Preserve Making Equipment

28 comments on “ Blackberry and Apple Jam Recipe ”

how do you test for pectin new at this

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Kevin – read the page Making Jam and Jelly at Home – Ingredients, Fruit and Pectin referred to under the recipe

Just made six jars of the jam took longer than l expected to
set. Had a litle taste quite sweet but lovely.

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.

try rosehips instead of blackberries – a really delicate flavour
(I use rosa rugosa – the hips are much juicier)

What sort of apples are best, cookers or eaters?

Cooking or crab apples as they contain more pectin.

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.

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.

just finished my last jar of apricot jam it was lush

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?

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!

How long will this jam last?

My Hubby says you are supposed to soak the berries in luke warm water and salt to draw out the worms…What do you think?
Thank you.

Never made jam before and thought I’d give it a go. Do you need to use jam sugar for this recipe or is white sugar good enough?

Ordinary white sugar should be fine as you’re adding the pectin required for a good set to the blackberry with the use of apple.

I’e alot of home grown but been frozen blackberries. Will they be just as good to use and if so do i follow the same recipe.

Yes they’ll be fine for jam. Allow an extra 10% of blackberries to the recipe to allow for loss of pectin during freezing.

Yes that works, I was told it by my Mum and always do it with blackberries. Just cover with water containing a sprinkling of salt and leave for a few minutes, not much longer than that and you can seem the worms coming to the surface. I usually check the berries over as well to see if any are still attached.

I have a lot of eating apples, which have grown in my garden. Are my (first) attempts at making mint and cinnamon jelly with them likely to be a success seeing as they are not crab or cooking apples? The apples have grown quite small this year and are just sweet enough to eat.

They may not contain enough pectin but you could get round this by using jam sugar or adding pectin stock.

Made this twice this year so far from hedgerow fruit and both times it has turned out fantastic, and very easy to make.

Made this yesterday, with Blackberries from the hedgerow and a bag of windfall apples from a neighbour. Another success thanks for the great simple recipe, will have to go and pick more Blackberries!

First time I have made Blackberry & Apple Jam, followed this recipe to the latter, am still boiling it after 1 hour . I make lots of Jams & Jellies and so far this is my first failure

Finally got my Blackberry & Apple Jam to set !, boiled for 1hr 5mins.. Just made Red Mirabelle and set after 25mins of boiling, now off to gather some yellow ones

I made this today but didn’t get the worms out with salt, I guess they will just add a bit of protein at worst as the heat will kill them right?

I already tasted the jam on toast and it sure is good!

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