This easy small batch blackberry and apple jam is quick to make and produces delicious results. It couldn’t be more British! Three ingredients, no added pectin.
I’ve been making a lot of small batch jams and preserves with blackberries recently, but have saved writing up this small batch blackberry and and apple jam until last. It epitomizes the great things about small batch jam making – quick, easy and delicious. I can easily see myself making some on a spare hob while cooking a meal, to give a couple of jars of deliciously fresh tasting jam.
Blackberries are so delicious in so many ways: straight from the bramble bush, combined with apple for a traditional crumble, or as here or one of our other recipes into a small batch blackberry jam or blackberry and apple jelly.
This recipe hits a real sweet spot of ease of making and taste. Unlike our blackberry and apple jelly, there’s no need to spend any time straining the fruit, and compared to the straight blackberry jam, the addition of Bramley apples and their natural pectin makes it so much easier to get the jam to set. One other advantage I find is that by making jam, rather than jelly, including all the fruit makes it easier to spread on a scone, muffin, toast or whatever. Jelly is lovely, but it doesn’t spread like jam, although its huge upside is no pips!
You really must not make this too late in the season, once the weather starts to cool the blackberries become hard and dusty, not good for jam, and a disappointment when you open the jar. We only made 3 jars this year, as we are keen to avoid another jam glut caused my my over zealous preserving from 10 years ago – I’ve just opened the last jar of the 2007 apple jelly!
About half of my stash of homemade preserves – photographed in 2010! About 7 years supply!
Everything You Need To Know
How to make Small Batch Blackberry and Apple Jam
First Stew the fruit until they have cooked down to a puree. You can help them along with a masher.
Second Add the sugar and heat slowly to dissolve it, stirring it in as you do so.
Third, Once the sugar has dissolved, turn up the heat to bring the jam to its setting point: test using one of the three methods detailed below (a chilled saucer, temperature or the flake test).
Fourth, allow to cool for about ten minute, spoon into heated jars, screw on the top and allow to cool. One of the most delightful sounds in the kitchen is that pop of a jam lid as it cools.
3 ways of testing jam setting points
- The temperature test. Really accurate electronic jam thermometers are readily available, and not too expensive. They are much easier to read than traditional jam thermometers. Heat the jam to the setting point and once it’s there, you know it’s ready.
- The wrinkle test. Place a couple of side plates in the freezer before you add the sugar. Once the jam is boiling, start testing by placing some on the plate. Allow it to cool; when you push your finger through, you’ll see it wrinkle up ahead of your finger. This technique takes a bit of practice.
- The flake test. Take a spoonful of jam from the pan and turn it vertically to tip out the jam. If the jam runs off, it hasn’t set. If, however a little remains on the spoon in a sort of wide drip that doesn’t fall, then the jam is ready. Again, this works best with some practice.
And so you can easily scale it up and down here are the ingredient ratios!
Small batch blackberry and apple jam – Ingredient ratios
- Equal weight blackberries and Bramley apples
- Sugar equals the total weight of the fruit
Easy!
If you like this you might also like our small batch pear and blackberry jam recipe.
Small Batch Blackberry and Apple Jam
Ingredients
- 300 g blackberries
- 300 g bramley apples (peeled, cored and cut into blackberry-sized pieces)
- 1 splash water
- 600 g granulated sugar
Instructions
- Peel and core the apples, and add to the blackberries in a good-sized saucepan along with a splash of water. Put on a lid and cook over a low heat until the apple has cooked down.
- Mash apple and blackberries to make sure there aren't any lumps.
- Place jam jars and lids in a roasting dish and into the oven set to 140°C/Gas mark 1.
- Add the sugar, and stir in until dissolved.
- Heat the jam quickly until it reaches a setting point. Use one of our setting point tests.
- When a set has been reached, allow to cool for a few moments and then spoon into the jam jars, using a jam funnel. Seal the lids - take care, as the jam and jars will be extremely hot.
- Allow to cool and listen for the lids to pop. Store in a cool place, but start enjoying straight away!
Save
Sarah
This jam sounds absolutely amazing! I’m also loving the tips for making scones, so helpful!
Helen
We love our jam here Sarah Jane!
Emma @ Supper in the Suburbs
I am gutted that I missed blackberry picking season around us this year :( but luckily for me berryworld still have some HUGE juicy blackberries that I could use to make this :D I love that this is small batch too. Berries can be so expensive when not foraged!
Helen
They are so expensive. We get ours from the market. Drop some into a large jar and cover with whiskey, then top up with sloes, sugar and more whiskey later in the season.
Felesha Bell
Blackberries are my favorite!! Definitely making this!! Yum!
Helen
So so good!
Jenni
Oh, yum! This jam sounds amazing! I wish the blackberry bush in my backyard would hurry up and produce some blackberries!!
Helen
so quick and easy too, as well as delicious!
Super Busy Mum
Oh now, doesn’t this look delicious! Will you put the kettle on or shall I!?
Helen
you pop the kettle on, I’ll bring the jam!
Rachel George, Ordinary Hopes
I have never made jam but you make it look easy! The reminder about making scones is timely as I am planning to make some tomorrow with my son.
Helen
it is really easy, start small and get a digital sugar thermometer
Sarah
OH MY GOSH homemade jam & scones! YUM! I’ve been trying to think of recipes using blackberries as we have loads growing outside. I have to try this!
Helen
homemade is always the best!
Jenny
I love jam making. I found it quite hard to get hold of blackberries this year though – or perhaps everyone picked them before I got to them!
Helen
I saw some the other day, although October is technically too late. We got ours in the market
kirsty
I love the sound of this jam I really like blackberry but never thought to add apple. I like the fact is easy to make, so I’m gonna have to try it now!
Helen
Blackberry and apple is the classic pairing
beautyqueenuk ?? (@beautyqueen_UK)
I have never made Jam as I was told it looks much harder than it is to do, but the brightness of the blackberries are incredible x
Helen
I think the only harder bit of jam making is finding the knack of knowing when it is ready. Not having it too runny or too toffee like.
Lianne
Ohhh yum they look delicious and I can almost taste the jam! :)
Helen
so so easy to make too
Olivia Jade
I can’t believe how simple this sounds to make. I think it would make some lovely Christmas presents for part of a little hamper :)
Helen
It would be ideal in a hamper – although if you made it you would never want to give it away!
Lesley Brough
I store my jam in the fridge and it keeps beautifully.
Rachel Howard
Great fuss-free recipe. Thank you.
Helen
so glad you like it!
Tracey Warburton
Made this jam today I’m just starting to make jam this is only my second time I’ve attempted it I can’t believe how easy it is to make I’m also freezing some for later use it tastes gorgeous I could have sat & eaten it all there & then I would definitely recommend this recipe if I can make it then anyone can
Yvonne
I’ve just made 4 small jars to put in Christmas hampers as gifts . I loved this recipe it was so easy , I used lemon juice from a bottle as that was all I had, it smelt so good cooking, hope it tastes as good . I’m now looking at some of your other recipes & may try the Carrot & Parsnip Jam , who would have thought , Merry Christmas from the UK
Helen
I am so pleased! Great idea to use bottled lemon juice!