Blackberry and Apple Jam

A both this weekend and last weekend were pretty damn special but let’s talk about last weekend. On the Saturday one of my dearest friends got married, a wedding we’ve been waiting for since forever because they are so obviously meant for each other. The wedding was Roald Dahl themed and BEAUTIFUL and I was delighted to be asked to make a Bruce Bogtrotter cake (which I’ll share soon!) but today let’s talk about jam.

Blackberry & Apple Jam

This jam came about because of a lovely morning stroll with James and his aunt, uncle and their adorable dog. There were so many blackberries (mostly not ripe though), so we picked all the ripe ones. It was a team effort but we got about half a kilo which was plenty to make jam. As if reading my mind, James’ uncle announced his favourite jam was blackberry and apple, and that was that; that evening I made 5 medium jars of blackberry and apple jam. I like putting apples in recipes because they are more likely to set, being a high pectin fruit, which berries certainly aren’t. I found the recipe in a book called Jams, Preserves and Chutneys, published by Like Books.

We also picked sloe berries, which means only one thing. Sloe gin. More on that soon too!

Ingredients: (the original recipe was double this, this half version below make ~5 200 ml jars)

  • 500 g of blackberries
  • 375 g of apples (preferably green apples), peeled, cored and diced into small chunks
  • 750 g of caster sugar
  • 62 ml of water
  • 0.25 tsp of cinnamon
  • 0.25 tsp of nutmeg
  • Jam thermometer, optional but advised
  • Sterile jam jars (I put my jars in the oven at ~60-70°C whilst I make the jam)


  1. Put the fruit into a large, heavy bottomed pan.
  2. Add the water and simmer for 10 minutes until soft (use a hand blender if you want to have a smoother jam).
  3. Add the sugar, stirring continuously over a medium heat until all the sugar has dissolved.
  4. Stir in the cinnamon and nutmeg, place you jam thermometer into the pan.
  5. Put a small plate into the freezer.
  6. Boil for ~20 minutes, stirring often, until setting point is reached (105°C / 220°F), place a tsp of jam on a cold plate and place in the fridge for 5 minutes. Push it with your finger, if a crinkly skin forms, your jam will set. If not boil for further 5 minutes and repeat.
  7. Remove from the heat and skim any scum off of the top of the jam.
  8. Transfer into warmed sterilised jars.