
Capture the essence of autumn with this vibrant, easy-to-make apple and blackberry jam. This classic preserve balances tart berries with sweet, softened apples for the perfect spread on warm toast or scones.
Place two small saucers in the freezer; these will be used later to test if the jam has reached its setting point.
In a heavy-bottomed preserving pan, combine the chopped Bramley apples, lemon juice, and 250ml of water. Bring the mixture to a boil, then reduce the heat and simmer for 5–8 minutes until the apples have softened.
Add the blackberries and granulated sugar to the pan. Stir over low heat until the sugar has completely dissolved and no crystals remain.
Increase the heat to medium and simmer the mixture for 30–35 minutes, stirring occasionally to prevent sticking, until the jam reaches the setting stage.
To test the set, remove a saucer from the freezer and place a small spoonful of jam onto it. Let it sit for a moment, then push it with your finger. If the surface wrinkles, the jam is ready. If not, simmer for another 5 minutes and test again.
Using a funnel, carefully ladle the hot jam into warm, sterilized jars. Seal the lids tightly once the jam has cooled. Store in the fridge for up to six months.
For the best results, use a heavy-bottomed pan to ensure even heat distribution and prevent the sugar from burning. If you prefer a smoother jam, you can lightly mash the blackberries before adding them to the pan. Always ensure your jars are thoroughly sterilized to maximize shelf life.





