Easy Blackberry Jam Recipe | Autumn Jam Recipe | Hobbs

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MORNINGS MADE DELICIOUS

BLACKBERRY & APPLE JAM

Chilly, autumn mornings call for a breakfast that's warm, delicious and gets your day off to a great start. Blackberries and apples are in abundance at this time of year and are the perfect ingredients for our rich and fruity jam recipe. Simply spread it onto hot toast or stir it into steaming porridge. You'll be ready for anything!

INGREDIENTS

1 kg blackberries

650 g Crab or Bramley apples, peeled, cored and roughly chopped

Juice of 2 lemons

Warmed granulated sugar

Water

METHOD

1

Rinse the blackberries, put them in a large a pan with the juice of 1 lemon and 100 ml water. Cover and simmer for 10-15 minutes until soft and juicy.  

2

Put the apples in a separate pan with the remaining lemon juice and 300 ml water. Cover and simmer until soft and pulpy.

3

Blitz the blackberries in a blender or food processor, then push through a sieve to remove any pips.

4

Weigh the blackberry puree and apple pulp and put into a preserving pan with the same weight of sugar and 200 ml cold water. Slowly dissolve the sugar over a low heat, then bring to a rapid boil for 10-20 minutes until setting point is reached. Stir occasionally to make sure the jam isn't sticking to the bottom of the pan.

5

Once setting point is reached, skim the top. Pot the mixture while still hot into hot jars or completely cold into cold jars. Never pot while it's just warm, as this could make your jam go mouldy. Seal, then label when cold.