Learn to Make this Beautiful Blackberry and Apple Jam, Straight from the Yorkshire Hedgrows
I love this time of year, when the weather gets a bit more sensible, the leaves begin to drop and I can start wearing scarves again. Blackberrying is basically a national sport at this time of year, and my mama spends weeks preserving all the autumn fruit: thick chutneys, fruit infused vodkas, warming crumbles, homemade ciders, and sticky, delicious, toast-ready jams. So, my
partner husband and I grabbed a bunch of blackberries from the brambles near our flat, and a handful of apples from the tree in the yard and, erm, jammed them up into a few little jars of Blackberry and Apple Jam.
This Blackberry + Apple Jam recipe is super simple, and the best part? You don’t need any fancy equipment to make it! Swap out the fruit for whatever is seasonal right now where you are and me know what variations you come up with in the comments!
This Blackberry and Apple Jam is delicious: sweet and sticky, with a little hint of bitterness, to balance out the flavours. Stir it into your porridge, spread it on toast with peanut butter or squeeze it between the layers of your next cake.
Learn to make this delicious, autumnal Blackberry and Apple Jam recipe from scratch, using fresh fruit. This is an easy jam recipe, perfect for beginners. Stir it into your porridge, spread it on toast with peanut butter or squeeze it between the layers of your next cake.
- 250 g Blackberries
- 250 g Apples
- 500 g Sugar
First, heat your oven to 140°C, and thoroughly wash your jars (we reused four old ones of various sizes, but you can always invest in some pretty kilner-style jars for gifting). Put the jars in the oven to sterilise
Peel, core and finely chop the apples, and place them in a big, heavy-bottomed saucepan (if you make jams and chutneys on the regular I highly recommend a jam pan, but any large pan will do). Add the blackberries and sugar, and some water, then agitate the mixture with a wooden spoon, to crush the berries
Bring the mixture to a rolling boil, then continue to boil for around 15-20 minutes. You'll know the jam is ready when it becomes thick, and doesn't 'drop' from a cold teaspoon
Whilst the jam is cooking, boil the jar lids in hot water, to sterilise those too
When the jam is ready, remove the jars from the oven and (carefully) spoon in the mixture. Cover the tops (the general recommendation seems to be wax paper, but we cover ours with cling-film and have had no issues), and screw the lids on
Store the jam in a cool, dark place for up to a year (if you can resist it for that long!) and, once opened, keep in the fridge for up to six weeks