Our blackberry and apple jam is the best way to make use of those hedgerow blackberries. Spread it on toast, pop in a cake or gift it to a friend, the possibilities are endless.
1.2kgBillington's unrefined golden granulated sugarÂ
100mlApple pectinÂ
Utensils
Large preserving pan
Sterilised jars and lids
Nutritional information per 20g serving
Energy 61cal
Fat 0g
of which Saturates 0g
Carbohydrates 15g
of which Sugars 15g
Protein 0g
Salt 0g
Method
Step 1
Pile the blackberries and apples into a large pan with the water. Simmer gently for about 15 minutes until the fruit is tender and the contents of the pan reduced.
Ingredients for this step
500gApple(s) (cooking, cored and chopped)
600gBlackberries
100mlWater (warm)
Step 2
Add the golden granulated sugar, bring to the boil, stirring, and then boil rapidly for about 10 minutes.
Ingredients for this step
1.2kgBillington's unrefined golden granulated sugar
Step 3
Pour in the apple pectin, cook for a few more minutes.
Ingredients for this step
100mlApple pectin
Step 4
Turn off the heat. Put a teaspoonful of jam onto a cold saucer and leave it for 1 minute. Drag your finger lightly over the surface of the jam on the plate, if a skin has formed and wrinkles, that means it has reached setting point. If the skin doesn’t wrinkle, continue boiling for a couple more minutes, turn off the heat and try again. Cool for 1 hour
Step 5
Put clean jars upturned onto a baking sheet and heat on the lowest oven setting for 15 minutes to sterilize the jars. Decant the jam into your warm jars, top with a wax circle and seal with the lid while still hot. This jam will keep unopened for up to one year and once opened up to one month in the fridge.
1 Baker Ratings
After picking an abundance of delicious hedgerow blackberries I decided to try this jam recipe. I adjusted the quantities and ended up making 3 jars. 9 months later the jam still tastes amazing. Can't wait to make more this year. The only I changed was I used lemon juice instead of apple pectin
