Apple & Wild Blackberry Jam
Make the most of blackberry season with this homemade jam!
Servings: 12 People
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.
❤️ Stay connected with Salt Butter Smoke
The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.