Blackberry and Apple jam
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Blackberry and Apple Jam

A quick and simple jam with the flavour of autumn in every bite.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Jams / Sauces
Cuisine: British
Servings: 1 litre / 1 medium jam jar
Author: Emma


  • 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.