This is a deeply coloured, gently balanced jam that combines the richness of blackberries with the natural setting power of apple. The apple softens the sharpness of the berries and helps create a reliable set without fuss.
It is a reassuring recipe for first-time jam makers and works well with both foraged and shop-bought fruit. The finished jam is glossy, softly textured, and full of familiar flavour.
Recipe Information Block
Makes: About 4 small jars
Prep time: 25 minutes
Cooking time: 40 to 50 minutes
Equipment: Large heavy-based saucepan, wooden spoon, small plate, clean jars with lids
Ingredients
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700 g blackberries
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1 large cooking apple
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500 g granulated sugar
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Juice of 1 lemon
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150 ml water
Step-by-Step Method
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Rinse the blackberries gently and drain well. Peel the apple, remove the core, and cut the flesh into small dice.
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Place the blackberries, apple, water, and lemon juice into a large saucepan. Set over low heat and cook gently for 12 to 15 minutes, stirring occasionally, until the fruit is very soft and the blackberries have released their juices.
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Add the sugar and stir slowly over low heat until it has completely dissolved. The mixture should look glossy rather than grainy before you move on.
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Increase the heat and bring the jam to a steady boil. Cook for 20 to 30 minutes, stirring regularly to prevent sticking, until the jam thickens and darkens slightly.
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Test for setting by spooning a little jam onto a cold plate. Leave it for a few seconds, then gently push it with your finger. If it wrinkles, it is ready.
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Remove the pan from the heat and let the jam rest for 2 minutes, then stir once to distribute the fruit evenly.
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Spoon into warm, sterilised jars, seal, and leave to cool completely.
Practical Tips
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Stir carefully but regularly, especially towards the end, as blackberry jam can catch on the base of the pan.
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The jam will thicken further as it cools, so avoid boiling for too long.
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If the seeds bother you, a brief mash early in cooking helps break them down slightly.
Variations
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Add a small pinch of ground cinnamon for gentle warmth.
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Replace a spoonful of sugar with honey for a softer sweetness.
Serving Suggestions
Perfect on toast, crumpets, or scones. It also works well swirled into yoghurt or used as a filling for Victoria sponge.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the fridge and use within 3 weeks.
