Homemade Apple and Blackberry Jam

Homemade Apple and Blackberry Jam is a surprisingly simple recipe to create a jam that’s full of flavour yet inexpensive . This jam is perfect for breakfast/brunch, sandwiches, snacks and adding into cakes. As this recipe contains apples, I don’t need pectin. Best of all, the blackberries create the perfect colour and a sweet and tangy flavour.

Homemade Apple and Blackberry Jam

Cheap to make but full of colour and full of flavour.

4.63 from 138 votes

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Course: Jam/Preserves, Sandwiches, Side Dish, Snack

Cuisine: British

Keyword: Apple, Blackberries, Fruit

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 1500 g

Calories: 2904kcal

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Ingredients

 

MetricImperial

• 500 g blackberries frozen or fresh
• 500 g cooking apples Bramleys or similar
• 1 kg granulated sugar
• 1 large lemon juice only
• 250l ml water

Instructions

• Peel, de-core and slice the apples.
  500 g cooking apples
• Place a small plate in the fridge/freezer to help testing the consistency of the jam later on.
• Place a large pan or preserving pan over a medium high heat and add 250ml of water and the lemon juice.
  1 large lemon
• Add the sliced apples and give them a little mix.
• Bring to the boil and then reduce the heat so they simmer for about 6-8 minutes. The apples will have softened by then.
• Add the blackberries and the granulated sugar and thoroughly mix together.
  500 g blackberries, 1 kg granulated sugar
• Reduce the heat to low and stir again. Keep stirring until the sugar has fully dissolved so the jam will be lovely and smooth.
• Once dissolved, increase the heat and simmer again for about 30 minutes until the jam has thickened in texture.
• Retrieve the plate from the fridge/freezer and place a little on the plate. Using your finger, pull your finger through the jam. If it has set and the jam leaves little creases where your finger was, then its ready to go.
• Carefully ladle/spoon/funnel the jam into sterilised jars filling almost to the top. The jars must have tight fitting lids that seal properly.
• Cut a little disk of greaseproof paper the size of the lid and place inside each of the jars. When the jam has fully cooled, seal and place in the fridge or cool cupboard.

Nutrition

Calories: 2904kcal | Carbohydrates: 749g | Protein: 6g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 23mg | Potassium: 1009mg | Fiber: 28g | Sugar: 718g | Vitamin A: 909IU | Vitamin C: 123mg | Calcium: 147mg | Iron: 3mg