Blackberry and Apple Jam (Seedless)

Blackberry and Apple Jam (Seedless)
Recipe type: Jam
Cuisine: British
  • 450g (1 lb) cooking apples
  • 450g (1 lb) blackberries
  • 1.8kg (4 lb) sugar white
  • 300ml (½ pint) water
  1. Remove debris such as leaves from the blackberries.
  2. Peel and core the apples, cut into chunks. Keep the peel and cores.
  3. Put the cores and peel into a muslin bag, tie it closed and place it in the preserving pan.
  4. Cut the apples into chunks.
  5. Add the apples, blackberries and water to the preserving pan, and cook until the apples are soft.
  6. Remove the muslin bag and discard the contents.
  7. Strain the mixture through a sieve to remove the blackberry pips and then return the mix to the preserving pan.
  8. Cook on a low heat and slowly add the sugar whilst stirring. Continue to stir until all the sugar is dissolved.
  9. Bring back to the boil and boil hard until setting point is reached.
  10. Pour into sterile warm jars and seal immediately.

2 thoughts on “Blackberry and Apple Jam (Seedless)

  1. David

    Hi Janet,

    The apples almost always provide enough pectin for a well-set jam, so use ordinary sugar. If the jam doesn’t set (highly unlikely), add about 5ml of lemon juice to the boiling jam and that will solve the problem.

    Have fun!


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