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.
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
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