Apple & wild blackberry jam is the perfect way to make use of juicy, seasonal blackberries. Sweet & fruity with a hint of vanilla, this jam works great with cakes, puddings or on toast.
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If your like me & live in the countryside, chances are that you will be surrounded by wild blackberries by late summer/early autumn. If you’ve ended up with an abundance of freshly picked berries then this jam recipe is for you!
Apple & blackberry is a classic combination & making them into a jam means that they can be used to top cakes, fill doughnuts or just simply spread onto toast. If you’ve had a look around the blog recently, you might have seen a bread & butter pudding that was made with this jam.
As well as being super versatile, this jam is incredibly easy to make and only requires a few ingredients!
Where To Find Wild Blackberries
Wild blackberries can be found in woodlands & hedgerows in a number of different countries. This includes the UK, New Zealand, Europe & several states in the USA. Once ripe, blackberries will be juicy, plump and a dark, black colour.
How To Wash Blackberries
It is super important to wash wild blackberries after picking them, to remove any bugs & dirt. To do this fill a large bowl with 3 parts cold water & 1 part vinegar (apple cider or white wine works best) then add in the berries & leave to soak for at least 5 minutes. The acidity will draw out insects/bugs if there are any.
Drain the blackberries into a colander then refill the bowl with cold water & soak the berries for another 5 minutes. Repeat this step once more then drain & leave the berries to dry slightly before using.
*Make sure not to use warm water or to run water directly onto the berries as this will turn them mushy.
Ingredients Used To Make Apple & Wild Blackberry Jam
We want our apples to break down into the jam. This means we need to use a cooking apple. I’d recommend Bramley.
This jam recipe uses 650g of wild blackberries. This is roughly a medium container full & will take around 15 minutes to forage on your own. Make sure to wash them before using, following the instructions above.
Apple & blackberry jam needs pectin adding to it which is why we are using jam sugar. This can be found in most supermarkets or online.
Using lemon juice, adds some acidity back into the jam which improves the flavour. It also helps activate the pectin which is what makes the jam set.
We’re adding a small amount of vanilla paste into our jam, for some extra flavour.
Stirring a small amount of butter into cooked jam removes any foam that may have formed and gives a nice glossy finish.
Adding salt to jam helps bring out the fruit’s flavour. We don’t want to use too much though, a pinch will do.
How To Make Apple & Wild Blackberry Jam
Step 1 – Prep The Fruit
As mentioned above, the blackberries need to be washed before using. The apples on the other hand, need to be peeled, cored & cut into small chunks.
Step 2 – Cook The Jam
We need to cook the apples first, in a pan with a small amount of water until starting to soften. At this point we add in the washed blackberries then continue cooking until all the fruit has broken down.
We then add in the lemon juice & jam sugar & cook over a low heat until the jam has fully dissolved. The heat is then turned up & the jam is boiled until it reaches setting point. This will take around 5 minutes.
*Make sure to take care when boiling the jam as it can spit & splutter!
Step 3 – Test If The Jam Has Set
There’s a couple of ways to check if the jam has set. The first is to use a temperature probe. If the jam has reached 105°c/220°f then it is ready.
The other way is to place a couple of small plates into a freezer before making the jam. When you think the jam might be ready, take it off the heat then spoon a small amount onto one of the cold plates. Let it stand for 1 minute then drag a finger or spoon through. If it wrinkles, it’s ready. If it isn’t ready, bring back to the boil & cook for another couple of minutes before testing again.
This jam is quite forgiving though so if it has set too firmly, stir in some hot water to loosen it off. If it has set too softly, bring it back to the boil & cook for another minute or two.
Step 4 – Add Butter, Vanilla & Salt
When the jam is cooked, we need to stir in the butter, vanilla & salt. Once melted & combined, we leave the jam to cool slightly before transferring to sterilised jars.
At this point, the jam needs to cool completely before being stored in the fridge.
Sterilising Jam Jars
Jars need to be sterilised to get rid of any bacteria before being filled with jam. This is an important step for preserves like jam as it keeps them fresh for longer.
I like using kilner jars for jam as they seal well & are easy to clean. The best way to sterilise these jars is by boiling them in a saucepan of water. I’d recommend using the sterilising instructions that can be found on the Kilner Jar Website.
This jam is super versatile! It can be served on toast or swirled into porridge for breakfast, spread in between layers in a layer cake or used to fill doughnuts. My personal favourite is using it in bread & butter pudding or a steamed sponge.
Frequently Asked Questions
Different fruits require different amounts of sugar. The quantities of ingredients in this recipe is suited for apples & blackberries.
You will need jam sugar for this recipe. This contains pectin & is what makes jam set.
Make sure to wash wild blackberries before using! For the full washing instructions, take a look at the post above.
Kept in sterilised jars in the fridge, this jam will last for several months.
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Apple & Wild Blackberry Jam
- Large Saucepan
- Jam Jars
- 650 g Blackberries Washed – See Post Above
- 450 g Bramley Apples Roughly 3 Large Apples
- 150 ml Water
- 2 tbsp Lemon Juice
- 1 kg Jam Sugar
- 25 g Unsalted Butter
- 1 tsp Vanilla Paste
- A Pinch Of Maldon Sea Salt
- Place a couple of plates/saucers into a freezer.We'll be using these to test if the jam is cooked enough,
- Peel & core the apples then cut into 2 cm pieces.Add into a large saucepan with the 150ml of water.
- Place the saucepan over a low heat & cook until the apples are starting to soften. This will take around 10 minutes.
- Next, stir in the blackberries & continue cooking over a low heat until all the fruit has softened. Another 10 minutes, roughly.
- Add in the lemon juice & sugar then keep cooking over a low heat until the sugar has fully dissolved. Make sure to stir regularly.
- Once the sugar has completely dissolved, turn the heat up to medium-high & bring to a rapid boil.
- Boil for 5 minutes, stirring as little as possible then remove from the heat.Spoon a small amount of jam onto one of the cold plates & leave for 1 minutes. Drag a finger or spoon through the jam. If it wrinkles, it's ready. If it doesn't, return the jam to the heat & cook for another couple of minutes then test again.
- Once the jam is cooked, remove from the heat & stir in the butter, vanilla & salt.
- Leave to cool slightly then transfer into sterilised jars/containers.