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Recipe

Simple blackberry and apple jam

All you need is four ingredients to bring this simple blackberry and apple jam recipe to life. Share a jar with your nearest and dearest or keep in the pantry a delicious dose of fruity goodness whenever you want

By Tracey Sunderland
  • 1 hr cooking
  • Makes 5
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Ingredients

Simple blackberry and apple jam
  • 2 cooking apples such as Braeburn or Granny Smith, cored and roughly sliced
  • 1 kilogram blackberries
  • 750 gram raw sugar
Equipment
  • 5 x 300ml glass jars, washed
  • ladle or small heatproof jug, sterilised
  • tongs, sterilised

Method

  • 1
    Preheat oven to 125°C. Place jars on an oven tray and put into the oven for at least 20 minutes to sterilise.
  • 2
    Put jar lids in a small saucepan, cover with water, bring to the boil and simmer gently to sterilise. Bring back to the boil just before screwing lids onto jars.
  • 3
    Add diced apple and berries to a large saucepan. Cover, slowly bring to boil, then reduce heat and simmer for 20 minutes.
  • 4
    While the berries are simmering, pour sugar into an ovenproof dish and heat in the oven until hot (about 20 minutes).
  • 5
    Carefully add warmed sugar to the fruit and bring back to the boil. Adjust heat to a rolling boil and cook for 20-25 minutes, stirring occasionally to prevent sticking.
  • 6
    To check if jam is ready, dollop a teaspoon of fruit mixture onto a saucer and pop in the fridge or freezer for a few minutes. Push the jam with your finger; if ready, it will wrinkle. If not, cook for another 5 minutes and test again.
  • 7
    Transfer tray of hot jars to a clean board. Working quickly, use a sterile ladle or jug to fill each jar with jam to just below the rim. Wipe rim with a scalded cloth. Remove each hot lid from pan with tongs and screw onto jars. Once cooled a little, tighten lids, then rinse off any stickiness with hot water. Store in pantry (after opening, store in fridge).

Notes

  • Makes 5 x 300ml jars. - This open-pan method works for acid foods (fruit) only. The ingredients must be completely cooked before being placed in jars and sealed. The success of this method depends on the sterility of the jar, having an airtight seal, using ripe fruit that is fully cooked, and working quickly so the jar is filled and sealed while still very hot.

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