When I think about Blackberry & Apple Jam, I’m instantly transported to my grandmother’s kitchen on late summer afternoons. Growing up, we spent every August picking blackberries along the old stone wall that separated our backyard from the forest beyond. My cousins and I would come back with baskets full, our fingers stained deep purple, and grandma would always be ready with a few Bramley apples from the garden to balance the rich, tangy blackberries with their sweet tartness.
Her kitchen was the heart of our home. As soon as we’d return from our little foraging adventure, the smell of apples simmering on the stove would hit us, and soon after, the burst of blackberries. I remember leaning over the counter, mesmerized as she stirred the pot, transforming the fresh fruit into bubbling jam. The sound of the spoon clinking against the pot, the sweet steam fogging the windows—it all felt so magical. And the taste? Pure comfort in a jar. She taught me how to test the jam’s readiness using a chilled saucer, and the joy that came with hearing the telltale wrinkle when the jam was just right is something that never left me.
Now, I make this jam for my own family, and it never fails to remind me of those long summer days. The combination of tart apples and juicy blackberries is the perfect balance, and the way the flavors meld together after simmering is nothing short of delicious. Whether you’re spreading it on warm toast, spooning it into yogurt, or using it to fill a cake, this Blackberry & Apple Jam is bound to bring a little piece of that nostalgia to your own table.
The best part? This recipe is so simple that even if you’re new to jam-making, you’ll find it easy to follow. It’s a wonderful way to preserve those beautiful berries and apples at their peak. Plus, who doesn’t love opening a jar of homemade jam in the middle of winter and tasting the essence of summer?
Making Blackberry & Apple Jam
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Ingredients
- 2 1/2 cups blackberries, rinsed and drained
- 4 large Bramley apples, peeled, cored, and chopped into small pieces
- 5 1/2 cups granulated sugar
- 1 1/4 cups water
- 2 tablespoons butter
Directions
- In a large pan, combine the chopped apples with water. Let them simmer on low heat for about 5 minutes until they soften.
- Add the blackberries, raise the heat, and bring everything to a gentle boil. Let it simmer for 15-20 minutes until the fruits are tender.
- Take the pan off the heat and stir in the sugar, ensuring it dissolves completely.
- Return the pan to the stove and heat gently, stirring occasionally until all the sugar dissolves. Once dissolved, increase the heat and bring the mixture to a rolling boil. Cook for about 10 minutes, stirring frequently.
- Remove the pan from the heat and test the jam by placing a spoonful on a cold plate. If it wrinkles after a few minutes, the jam is ready. If not, continue to boil and retest after 2 more minutes.
- Skim off any foam from the top and stir in the butter to remove any remaining foam.
- Ladle the hot jam into sterilized jars, seal them, and allow them to cool completely. This recipe yields around 4 pounds of jam.
Storing Suggestion
Once sealed in sterilized jars, this jam can be stored in a cool, dark place for up to 12 months. After opening, refrigerate and consume within 4 weeks.
Cooking Tips
To enhance flavor, you can add a touch of cinnamon or vanilla extract during the cooking process. Using a candy thermometer can help ensure the jam reaches the ideal temperature for setting.
Serving Suggestions
This jam is perfect on freshly baked scones, toast, or as a topping for pancakes. You can also mix it into yogurt or serve it alongside soft cheeses for a tasty snack.
Ingredient Substitutions
If you can’t find Bramley apples, substitute with Granny Smith or another tart variety. Frozen blackberries work just as well as fresh ones in this recipe.
Seasonal Variations
During the summer months, you can swap blackberries with raspberries or strawberries for a seasonal twist. In the fall, try adding a pinch of nutmeg or clove for a warm, spiced flavor.
Allergen Information
This recipe contains no common allergens, but if you’re sensitive to dairy, you can skip the butter without compromising the jam’s quality.
FAQ:
How do I know if my jam has set?
The wrinkle test is the easiest method. Place a small amount of jam on a chilled saucer, and if it wrinkles when pushed, it’s set.
Can I use frozen blackberries?
Yes, frozen blackberries work well. Just thaw them before adding to the jam mixture.
Why is butter used in this recipe?
The butter helps eliminate any foam that forms during the cooking process, giving the jam a clearer appearance.
How can I sterilize the jars?
Wash the jars and lids in hot, soapy water, then place them in an oven at 250°F for 15-20 minutes until completely dry.
How long will the jam last?
If stored in sterilized, sealed jars, the jam will keep for up to a year. Once opened, refrigerate and use within a month.
Can I reduce the amount of sugar?
Reducing sugar might affect the jam’s setting and preservation. If you prefer less sugar, consider using a jam sugar or pectin for better results.
Blackberry & Apple Jam
Ingredients
- 2 1/2 cups blackberries rinsed and drained
- 4 large Bramley apples peeled, cored, and chopped into small pieces
- 5 1/2 cups granulated sugar
- 1 1/4 cups water
- 2 tablespoons butter
Instructions
- In a large preserving pan, combine the water and chopped apples. Simmer over low heat for about 5 minutes until the apples soften.
- Add the blackberries to the pan, increase the heat, and bring the mixture to a boil. Let it simmer gently for about 15 to 20 minutes until the fruit softens.
- Take the pan off the heat and gradually stir in the sugar until fully dissolved.
- Return the pan to low heat, stirring occasionally to ensure all the sugar is fully dissolved. Once dissolved, increase the heat and bring the mixture to a rapid boil. Cook for 10 minutes, stirring regularly.
- Remove the pan from the heat and test the jam by placing a large spoonful onto a chilled saucer. If the jam wrinkles after a few minutes, it’s ready. If not, continue boiling for another 2 minutes and retest.
- Skim off any foam with a slotted spoon, then stir in the butter to eliminate any remaining foam.
- Carefully ladle the hot jam into sterilized jars, seal immediately, and let them cool. This recipe yields approximately 4 pounds of jam.
