I know my last post was with blackberries and apples as well but this is such a classic combination and with them being currently in high season I just couldn’t resist using them again.
It’s been a while since I have made some homemade jam and these ingredients are just screaming out to be jammed. Blackberries make a wonderful jelly but its time consuming to make, where as this jam is from fruit to jam in under an hour. So it was a no brainer to make blackberry and apple jam.
I have kept the seeds in my jam as I quite like them but if they did bother you, you could always strain this jam through very fine muslin but this would add a lot of time to your cooking process.
Another great thing about this recipe is it doesn’t make so much that you have it coming out of your ears, it makes just over enough for a 1 litre-preserving jar. The surplus was quickly eaten on fresh bread once it had cooled down enough!
Of course if you want more, just double the recipe or triple it if you want to make loads! Unopened the jam will keep for up to 6 months, once opened it must be kept in the fridge and consumed within 5 weeks.
As mentioned this is lovely on just a slice of bread but would also make a great filling for a Victoria sponge or even some jam tarts.
I used cooking apples in this as they are a little tarter in flavour and jam really well. Another thing I did use was jam sugar as its high in pectin helps the jam set. Even though there is lemon juice, and there is pectin found in this fruit I just wanted to make sure that it defiantly set. And it was the perfect amount as even straight from the fridge this jam is easy to spread.
*Measurements in cups is a guide this recipe was made using metric weight*
Blackberry and Apple Jam
- 250 grams blackberries ((2 cups))
- 250 grams prepared cooking apples - peeled/cored and diced ((2 cups - once prepared))
- Juice of 1 small lemon
- 100 millilitres water ((6 and 1/2 tablespoons))
- 500 grams jam sugar ((2 and 1/2 cups))
- Peel, core and dice your cooking apples, and check you have the correct weight.
- Then pop them in a large pan with the blackberries, lemon juice and water. Over a medium heat, simmer for 10 to 15 minutes until the fruit is tender and the liquid is reduced.
- Pop a couple of saucers in the freezer for later use.
- Add the sugar and stir until it has dissolved bringing it to a rapid boil keeping it their for 5 minutes.
- Take it off the heat and retrieve one of your saucers from the freezer. Take a teaspoon and place a small amount on you cold saucer. If after 60 seconds when you put your finger in the small amount in the saucer and it wrinkles your jam is at setting point. If its still runny, place it back on the heat for another few minutes and try the saucer test again.
- When ready keep the pot off the heat and sterilise your jar or jars.
- The easiest way is in a microwave for about 45 seconds on high. In a dishwasher if you have one on a very high setting or as I did I rinsed in hot water then popped it in the oven for 15 minutes at 150C / 300F / gas mark 2.
- Using a ladle put your warm jam into your warm jam jar and seal immediately.