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Mary Berry Blackberry And Apple Jam Recipe

Mary Berry Blackberry And Apple Jam Recipe

  • Author: Anabelle McLean
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Preserves
  • Method: Boiling
  • Cuisine: British

Description

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Add the Blackberries: Add the blackberries to the softened apples and cook for another 10 minutes, stirring occasionally, until the berries release their juice.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool and Store: Allow the jars to cool completely before storing in a cool, dark place. The jam will keep for up to a year if stored properly.

Did you make this recipe?

Find it online: https://bellesbestbites.com/mary-berry-blackberry-and-apple-jam/