Blackberry and Apple Jam Recipe

blackberry and apple jam

Ripe Blackberries are lacking in pectin and you would have problems getting a good set without the apples. You can also add some lemon juice to taste as they are also lacking in acid.

Ingredients for Blackberry and Apple Jam:

  • 1 lb (450 g)  cooking apples
  • ¼ pint (145 ml) water
  • 4 lb (1.8 kg) sugar
  • 3 lbs (1.35 kg)  blackberries

Method for Blackberry and Apple Jam:

  1. Peel and core the apples. Weigh and cut into slices.
  2. Put into a preserving pan with just enough water to prevent the apples burning.
  3. Simmer gently until the apples are soft.
  4. Pick over and wash the blackberries, drain well and put into a pan with ¼ pint water.
  5. Stew until tender and add to the cooked apples.
  6. Test for pectin.
  7. Add the sugar and stir until dissolved.
  8. Bring to the boil and boil rapidly for about 10 minutes, until the jam sets when tested.
  9. Remove the scum.
  10. Pot and seal at once.

Makes approximately 6 lbs (2.7 kg)  of  blackberry and apple jam.

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Posted in Val's Preserves, Apples, Jams, Fruit, Vegetarian Recipes, Blackberries, All Recipes
28 comments on “Blackberry and Apple Jam Recipe
  1. kevin says:

    how do you test for pectin new at this

  2. John says:

    Kevin – read the page Making Jam and Jelly at Home – Ingredients, Fruit and Pectin referred to under the recipe

  3. toni says:

    Just made six jars of the jam took longer than l expected to
    set. Had a litle taste quite sweet but lovely.

  4. Fran says:

    I made this jam last year using blackberries from my partners garden, and the windfalls from my neighbours tree. The resulting jam was by far the best preserve I’d made that year! I’m so glad I followed your recipe.

  5. Rod says:

    try rosehips instead of blackberries – a really delicate flavour
    (I use rosa rugosa – the hips are much juicier)

  6. Steve Hilton says:

    What sort of apples are best, cookers or eaters?

  7. Val says:

    Cooking or crab apples as they contain more pectin.

  8. Steve says:

    Thanks Val.

  9. Margaret McNamee says:

    Is there a rule about how much water to use in Jam making?
    My Auntie who taught me how to make jam ,used to have 4 lbs each of fruit and sugar, and get 8 lbs Jam. I don’t seem to get as much. I am wondering if I don’t use enough water.

  10. Val says:

    There’s no rule, it depends on the fruit that you are using. With the berry fruits you just need enough to prevent it sticking on the pan base. For 4 lb sugar and 4 lb fruit you should get between 6 and 7 lbs.

  11. pauline thompson says:

    just finished my last jar of apricot jam it was lush

  12. Jan Annan says:

    I used eating apples (not quite ripe ones) and although I thought it might not set and it seemed to take longer to thicken, it worked and the jam set beautifully…..and it was my first try at making jam, fantasic recipe, thanks.

    Val – I have loads of elderberries – can these be used instead of blackberries?

  13. Helen Ray says:

    I used wild blackberries and windfall apples, so a very cheap jam to make. The jam is absolutely delicious, I have to limit how much I eat. More blackberries in the freezer, so I will deinitely be making another batch, probably sooner than I think!

  14. sarah says:

    How long will this jam last?

  15. Joy says:

    My Hubby says you are supposed to soak the berries in luke warm water and salt to draw out the worms…What do you think?
    Thank you.

  16. leah says:

    Never made jam before and thought I’d give it a go. Do you need to use jam sugar for this recipe or is white sugar good enough?

  17. Val says:

    Ordinary white sugar should be fine as you’re adding the pectin required for a good set to the blackberry with the use of apple.

  18. sall says:

    I’e alot of home grown but been frozen blackberries. Will they be just as good to use and if so do i follow the same recipe.

  19. Val says:

    Yes they’ll be fine for jam. Allow an extra 10% of blackberries to the recipe to allow for loss of pectin during freezing.

  20. Erica says:

    Yes that works, I was told it by my Mum and always do it with blackberries. Just cover with water containing a sprinkling of salt and leave for a few minutes, not much longer than that and you can seem the worms coming to the surface. I usually check the berries over as well to see if any are still attached.

  21. Marie says:

    I have a lot of eating apples, which have grown in my garden. Are my (first) attempts at making mint and cinnamon jelly with them likely to be a success seeing as they are not crab or cooking apples? The apples have grown quite small this year and are just sweet enough to eat.

  22. Val says:

    They may not contain enough pectin but you could get round this by using jam sugar or adding pectin stock.

  23. kevinp says:

    Made this twice this year so far from hedgerow fruit and both times it has turned out fantastic, and very easy to make.

  24. Mike says:

    Made this yesterday, with Blackberries from the hedgerow and a bag of windfall apples from a neighbour. Another success thanks for the great simple recipe, will have to go and pick more Blackberries!

  25. Anne says:

    First time I have made Blackberry & Apple Jam, followed this recipe to the latter, am still boiling it after 1 hour !.. I make lots of Jams & Jellies and so far this is my first failure

  26. Anne says:

    Finally got my Blackberry & Apple Jam to set !, boiled for 1hr 5mins.. Just made Red Mirabelle and set after 25mins of boiling, now off to gather some yellow ones

  27. Darron says:

    I made this today but didn’t get the worms out with salt, I guess they will just add a bit of protein at worst as the heat will kill them right?

    I already tasted the jam on toast and it sure is good!

  28. Gill Higgs says:

    Lovely jam, simple to do.

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