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35Bake Time
4450g Jars
A little effort

Blackberry & Apple Jam

1 Reviews

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About the bake

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.

For extra tips on jam making check out our guide on 'how to make jams & preserves' 

35Bake Time
4450g Jars
A little effort


  1. 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.

  2. Step 2:

    Add the golden granulated sugar, bring to the boil, stirring, and then boil rapidly for about 10 minutes.

  3. Step 3:

    Pour in the apple pectin, cook for a few more minutes.

  4. 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

  5. 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.


  • For The Jam

    • 600g Blackberries
    • 500g Apple(s) (cooking, cored and chopped)
    • 100ml Water (warm)
    • 1.2kg Billington's unrefined golden granulated sugar
    • 100ml Apple pectin


  • Large preserving pan
  • Sterilised jars and lids

Nutritional Information

per 20g
  • 61cal Energy
  • 0g Fat
  • 0g of which Saturates
  • 15g Carbohydrates
  • 15g of which Sugars
  • 0g Protein
  • 0g Salt

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