Chunky Apple and Blackberry Jam

Chunky Apple and Blackberry Jam
Recipe type: Jam
Cuisine: British
Serves: 7 large jars
  • 1.8kg (4lb) sliced apples
  • 700g (1½lb) blackberries
  • 2.3kg (5lb) sugar
  • water
  1. Peel, core and slice the apples.
  2. Float the blackberries in a bowl of water to remove debris.
  3. Add the apples and berries to a preserving pan with a little water to prevent the fruit from burning.
  4. Place over a low heat and cook gently for about 20 minutes to soften the fruit but not to reduce it to a pulp.
  5. Add the sugar.
  6. Increase the heat and stir well until all the sugar is dissolved.
  7. Bring to a rolling boil and continue to boil until setting point is reached.
  8. Pour into heated and sterile jars.
  9. Seal whilst still hot.
Use either fresh or frozen blackberries - they work equally well. This jam can be a little sweet, but it's high in pectin so you can reduce the sugar slightly, or add the juice of a lemon to give a more tangy taste.

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