Mary Berry’s Blackberry and Apple Jam is a delightful combination of two beloved fruits that create a beautifully balanced preserve. The tartness of apples complements the sweetness of blackberries, making this jam perfect for spreading on toast, scones, or even as a filling for cakes and pastries. With just a few simple ingredients and traditional cooking techniques, you can enjoy this homemade jam bursting with natural flavors.

What is Mary Berry’s Blackberry and Apple Jam?

This jam blends fresh blackberries and apples, cooked down with sugar and a hint of lemon juice. The apples provide natural pectin, helping the jam set properly without the need for commercial pectin. It’s a classic, no-fuss recipe that preserves the delicious taste of fresh, seasonal fruits in a jar.

Other Popular Recipes

Why You Should Try This Recipe

Simple and Natural: With only a few ingredients, this jam is easy to make with no need for artificial preservatives.

Perfect Balance of Sweet and Tart: The combination of blackberries and apples creates a lovely balance of flavors.
Versatile: Use this jam on toast, scones, or as a cake filling.
Great for Gifting: Homemade jam makes a thoughtful and delicious gift for friends and family.

Perfect for Beginners: Even if you’re new to jam-making, this recipe is straightforward and easy to follow.

Ingredients Needed to Make Mary Berry’s Blackberry and Apple Jam

1 kg (2.2 lbs) blackberries
500 g (1.1 lbs) cooking apples (such as Bramley), peeled, cored, and chopped

1.5 kg (3.3 lbs) granulated sugar
Juice of 1 lemon
100 ml (3.4 fl oz) water

Instructions to Make Mary Berry’s Blackberry and Apple Jam

Prepare the Jars: Sterilize your jam jars by washing them in hot, soapy water, then placing them in a preheated oven at 120°C (250°F) for 10-15 minutes. Keep the jars warm until ready to fill.
Cook the Apples: Place the chopped apples and water in a large saucepan. Cook over low heat for about 10-15 minutes, or until the apples have softened and started to break down into a puree.
Add the Blackberries: Add the blackberries to the softened apples and cook for another 10 minutes, stirring occasionally, until the berries release their juice.

Add Sugar and Lemon Juice: Stir in the sugar and lemon juice. Increase the heat and bring the mixture to a rolling boil, stirring continuously to dissolve the sugar.
Boil the Jam: Allow the mixture to boil rapidly for 10-15 minutes. Use a candy thermometer to check if the mixture has reached the setting point (around 105°C or 220°F). Alternatively, you can test by placing a small amount of jam on a cold plate. If it wrinkles when pushed with a finger, it’s ready.
Skim Off Foam: If any foam forms on the surface of the jam while boiling, skim it off with a spoon to ensure a clear jam.

Fill the Jars: Once the jam has reached the setting point, remove it from the heat. Carefully ladle the hot jam into sterilized jars, leaving a little space at the top. Seal the jars with lids while the jam is still hot.
Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place. The jam will keep for up to a year if stored properly.

Mary Berry Blackberry And Apple Jam Recipe

What Goes Well With Mary Berry’s Blackberry and Apple Jam

This versatile jam pairs well with many baked goods and breakfast dishes:

Toast and Butter: Spread on toast for a simple yet delicious breakfast.
Scones: Serve alongside clotted cream on freshly baked scones for a traditional afternoon tea treat.
Pancakes and Waffles: Use as a topping for pancakes or waffles for a fruity twist.

Cake Filling: Add as a layer in sponge cakes or Victoria sponge for added sweetness and texture.
Cheese Board: Pair with cheeses like Brie or Camembert for a sweet and tangy contrast.

Essential Tips for Perfecting Mary Berry’s Blackberry and Apple Jam

To ensure your jam turns out perfectly, follow these tips:

Use Cooking Apples: Cooking apples like Bramley provide natural pectin, which helps the jam set properly.
Check for Setting Point: Use a candy thermometer or the cold plate method to ensure the jam reaches the correct setting point.
Don’t Skip the Lemon Juice: The lemon juice not only balances the sweetness but also helps the jam set.

Sterilize the Jars: Always sterilize the jars before filling them to prevent spoilage and ensure the jam keeps for longer.
Skim the Foam: Removing the foam ensures the jam is clear and smooth.

Variations of Mary Berry’s Blackberry and Apple Jam

Feel free to experiment with different flavors by trying these variations:

Spiced Blackberry and Apple Jam: Add a pinch of cinnamon, nutmeg, or cloves to the jam for a warm, spiced flavor.
Vanilla Blackberry Jam: Stir in the seeds of a vanilla bean or a splash of vanilla extract for a hint of sweetness.
Mixed Berry Jam: Add raspberries or blueberries to the mix for a combination of berry flavors.

Honey-Sweetened Jam: Replace some of the sugar with honey for a different sweetness profile.

Storing Mary Berry’s Blackberry and Apple Jam: Best Practices

Store in a Cool, Dark Place: Properly sealed jam can be stored in a pantry or cupboard for up to 1 year.
Refrigerate After Opening: Once opened, refrigerate the jam and consume it within 2-3 weeks for the best flavor and texture.

FAQs

How do I know when my blackberry and apple jam has been set?

To check if the jam has set, use the cold plate method. Place a small spoonful of jam on a cold plate and let it sit for a minute. Gently push the jam with your finger; if it wrinkles and holds its shape, the jam is ready. If not, continue boiling and test again in a few minutes.

Can I use frozen blackberries for this jam recipe?

Yes, frozen blackberries can be used for this recipe. Allow them to thaw slightly before adding them to the saucepan. Frozen berries may release more liquid, so you may need to cook the jam slightly longer to reach the desired consistency.

Do I need to use pectin to make blackberry and apple jam?

No, you don’t need to add commercial pectin for this recipe. The apples naturally contain pectin, which helps the jam set without the need for additional pectin.

How long can homemade blackberry and apple jam last?

When stored in sterilized, sealed jars, homemade blackberry, and apple jam can last up to a year if kept in a cool, dark place. Once opened, the jam should be refrigerated and consumed within 2-3 weeks.

Final Words

Mary Berry’s Blackberry and Apple Jam is a classic homemade preserve that brings together the natural sweetness of blackberries and the tartness of apples. This simple recipe is perfect for both beginners and experienced jam makers, resulting in a delicious and versatile jam that can be enjoyed in countless ways.

Other Yummy Recipes:

Greg Doucette Protein Ice Cream