Monday, 4 October 2010

More apples for jam

This is the easiest Apple and Blackberry jam recipe I know and one I recommend you to try one-day. The original recipe does use jam sugar. Jam sugar has the benefit of having added pectin which ensures a good set pretty quickly, but I decided to use what I had at home which was granulated sugar. It just took a little longer to reach the setting point. That was okay with me, I wasn't in any hurry to go anywhere.

I'm looking forward to eating this rather burgundy jam, pips and all. I know some people don’t like the pips from fruit because they get stuck between your teeth, but I rather like it as its coated with sweetness. Also it makes me feel like I’m actually eating the real fruit.
Apple and Blackberry Jam
Makes about 6 x 245ml jars
500g blackberries
500g cooking apples, peeled, cored and chopped
Juice of 1 lemon
1kg granulated sugar
Put the blackberries and apples into a large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.
Pop a couple of saucers into the freezer to chill. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and then allow to simmer rapidly until it reached the desired consistency. Remove from the heat.
Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn't, boil for few more minutes and test again with another chilled saucer. You just need to be a little patient. Original recipe can be found here.


  1. This looks delicious! Canning, jam-making, etc. are on my to-learn list for next year. I can't wait.

  2. The color of this is gorgeous. I don't mind pips in my jam either, and blackberry jam is my favorite kind...I love the addition of apple too.

  3. Thanks Jaimie.
    Totally recommend making your own!

    Thanks you Rose.
    So good to hear from you.

  4. Beautiful! I just watched a show on a small business owner who runs a jam company. Yours looks just as good as hers. I love your jars and the color of the jam is so pretty!

  5. I have never seen jam sugar! Maybe it doesn't exist here... I usually add pectin, but with apples I don't, maybe I add some apple peel to the jam, if I feel like it (it contains pectin) but I am not sure about pips... but you are talking about the pips from the blackberries, not the apples, right? ;-)

  6. Ooh lovely - I do love homemade jam.

  7. Hello dear mangocheeks!!! Can i repost your delicious recipe on my Donkey? Can i use your photos also??? (with links credits everything!)
    Have a great day!!!

  8. mmm this jam looks just delightful!
    Im just imagining it piled high on homemade scones :)


  9. Sure; I will follow your suggestion and try this magnificient jam. I love the colour.
    Thank you!

  10. Certainly a gorgeous, deep colour. You are such a domestic goddess.

  11. Thank you so much Jacklyn.
    I still have to master pouring the jam into jam jars a bit more elegantly - as youmay be able to see, its rather splish splosh and may be rejected by discerning eyes.

    Its only in the last 5 years that I have noted seeing jam sugar at the supermarkets.

    I have to admit, I've never added pectin, only what comes naturally from the fruit, normally apples. And yes, I am talking of the pips from the blackberries, not the apples ;-)

    Thanks Kath.
    So do I now that i've learned how too...Even better when you know where the fruit has come from too :D

    Donkey and the carrot - of course you can. It would be an honour to feature on your blog. Thank you so much for asking too, it is most appreciated.

    Thank you Rose.
    I am sure some scones will be on the menu soon.

    Thanks spécialiste de l'éphémère.
    Do sincerely hope you like! just be patient for it to reach the setting point :D

    Please Do Not Feed The Animals.
    Oh blush - I am anything but a domestic goddess, but I take it as a huge compliment. Thank you.

    5 October 2010 14:27

  12. my kind of gal :o) Can't bear those recipes where they suggest pushing soft fruit through a seive to remove the bits. Looks delicious x

  13. Thanks Nic.
    The truth is i don't have the patience either. I'm looking to make some rosehip jelly and that one will be clear, no pips!

  14. Hello, thanks for visiting my blog, so glad you liked the pigs!! I love the look and sound of your wonderful jam, I made loads of bramble and apple jam last year which was delicious and even more so, given it was mostly from the hedgerows.

  15. I love the colour and I don't mind the pips of the blackberries - had to read over the recipe as at first I thought you meant the apple pips which are a bit much for me - phew!



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