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Small Batch Blackberry and Apple Jam
This blackberry and apple jam is easy to make, with plenty of natural pectin from Bramley apples, and so delicious.
Servings: 40 heaped spoons (2 medium jars)
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!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 65kcal | Carbohydrates: 16g | Potassium: 20mg | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 1.9mg | Calcium: 3mg | Iron: 0.1mg