Apple and Blackberry Jam Recipe

Blackberry and Apple Jam

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.

Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Jars
Author Zoe Pickburn


  • 250 g Blackberries
  • 250 g Apples
  • 500 g Sugar


  1. 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

  2. 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
  3. 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

  4. Whilst the jam is cooking, boil the jar lids in hot water, to sterilise those too

  5. 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

  6. 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