1/1 Photo of Blackberry & Apple Jam
I adapted this from a Good Housekeeping cookbook on preserving. I picked my own blackberries, but you can use storebought ones instead. There is enough pectin in the cooking apples, lemon and blackberries for the jam to set, no need to add any. I didn't use the liqueur as it was listed as an optional ingredient.
My Private Note
Units: US | Metric
- 1In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
- 2Add the lemon juice and blackberries and cook for a further 5 minutes.
- 3Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
- 4Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
- 5If not boil a little longer and test again.
- 6If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
- 7Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
- 8Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.
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Nutritional Facts for Blackberry & Apple Jam
Serving Size: 1 (1668 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2263.8
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 3.0 g
- Cholesterol 12.2 mg
- Sodium 42.1 mg
- Total Carbohydrate 570.7 g
- Dietary Fiber 28.0 g
- Sugars 539.3 g
- Protein 6.1 g