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Apple & Wild Blackberry Jam

Make the most of blackberry season with this homemade jam!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: English
Servings: 12 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Colander
  • Jam Jars

Ingredients

  • 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

Instructions

  • 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.

Notes

Kept refrigerated, in sterilised jars, this jam will last for several months.
Be careful when stirring the boiling jam as it tends to spit & splutter.
To sterilise your jars, follow the instructions in the post above.