Blackberry & Apple Jam

I went blackberrying as a child, I took my children, and now my grandchildren - the definition of a timeless classic

Ingredients

Blackberries
3lb
1.5 kg
Apples, Cooking
3lb
1.5 kg
Sugar, White granulated
6lb
3 kg
Juice of Lemon
2 each

Method

Wash the blackberries with a little vinegar in the water ( which removes the bugs! ), remove any stalks and leaves, then tip into a large preserving pan. Peel and chop the apples and add to the pan with the lemon juice. Place over a very low heat so that the juices begin to run and the fruit softens down, approximately 30 mins. Remove from the heat and add the sugar stirring gently until it is dissolved and the mixture doesn’t feel ‘gritty’. Return to the heat, turn it up fairly high and bring the pan of fruit to the boil, stirring occasionally. Watch that it doesn’t boil over - if this looks likely turn off heat immediately or carefully lift pan away. After about 15-20mins the jam will have darkened and thickened and it will smell different too. Test for a set. Pour into the warm, sterilised jars and leave until cold. If you picked the blackberries on a lovely walk, write a little about it on the label - it will be great to look back on when you open the jam later in the year for a Winter tea.

How long will it take to make?

How much?

Will make approx 4.5kgs/10lbs

Look after it

Keep in a cool, dark place

Jam Jam

Rosie's Ingredient Calculator

ingredient calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match

Blackberries

Apples, Cooking

Sugar, White granulated

Jam recipe published by