Zesty Bramley apples and hedgerow blackberries elevate this Mary Berry blackberry and apple jam to a rustic favorite you’ll always want at the heart of your breakfast table. It’s delicious with warm crusty bread, toasted crumpets, a swirl in thick Greek yogurt, a dollop on a hot rice pudding; in fact most things.
Mary Berry Blackberry and Apple Jam Recipe Ingredients
- 700 g (1.5 lbs) Bramley cooking apples, peeled, cored, and thinly sliced
- 150 ml (1/4 pint) water
- 700 g (1.5 lbs) fresh blackberries, washed
- 1.4 kg (3 lbs) granulated sugar
- Juice of 1 large lemon
- A small knob of butter (to disperse foam)
How To Make Mary Berry Blackberry and Apple Jam Recipe
- Soften the apples: Place the sliced Bramley apples and the water into a large, heavy-based preserving pan. Bring to a boil, then reduce the heat and simmer gently for about 10 to 15 minutes. It is essential to cook the apples until they are completely soft and have broken down into a pulp before adding any other ingredients.
- Add the berries and lemon: Once the apples are pulpy, add the blackberries and the lemon juice to the pan. Continue to simmer for another 5 minutes. The blackberries should just begin to soften and release their deep purple juice, but still retain some of their shape.
- Dissolve the sugar: Add the granulated sugar to the pan. Keep the heat very low and stir constantly with a wooden spoon. You must ensure that every grain of sugar has completely dissolved before you allow the jam to reach a boil. Check the back of your spoon for any gritty crystals to be sure.
- Reach the rolling boil: Once the sugar is fully dissolved, increase the heat to high. Bring the mixture to a full, “rolling” boil—one that bubbles vigorously even when stirred. Boil rapidly for about 10 to 12 minutes. Stay close to the pan as the fruit mixture will rise significantly during this stage.
- Test for the set: Remove the pan from the heat. Take a cold saucer from the freezer (you should have placed a few in there earlier) and drop a small teaspoon of the hot jam onto it. Let it cool for a minute, then push the edge of the jam with your fingertip. If the surface wrinkles up, the setting point has been reached. If it stays liquid, return to the heat for another 2 minutes and test again.
- Finish and rest: Once the set is achieved, stir in a small knob of butter. This helps to disperse any white foam (scum) on the surface, leaving the jam clear and bright. Allow the jam to sit in the pan for 15 minutes. This resting period allows the jam to thicken slightly so the fruit remains evenly distributed throughout the jars.
- Jar and seal: Carefully ladle the jam into warm, sterilized jars, filling them to within 5mm of the top. Seal immediately with lids. Label the jars once they are completely cold.
Recipe Tips
- Apple Choice: Bramley apples are preferred because they break down into a smooth fluff and are high in pectin. If you use eating apples, they will stay in chunks and you will need more lemon juice to help the jam set.
- Pectin Balance: Blackberries are naturally low in pectin, while apples are high. This combination is a “match made in heaven” for jam making as it ensures a firm set without needing artificial pectin.
- Sterilizing Jars: Wash jars in hot soapy water and place them in a low oven at 140 C (275 F) for 15 minutes. Use them while they are still warm.
- Simmering First: Always cook the fruit until soft before adding sugar. Once sugar is added, the fruit skins will no longer soften.
What To Serve With Mary Berry Blackberry and Apple Jam Recipe?
This Mary Berry Blackberry and Apple Jam Recipe is a rich, autumnal treat that needs a creamy or neutral pairing! A Toasted English Muffin with a thick layer of salted butter is the quintessential choice for a comforting breakfast. For a more indulgent snack, a spoonful over Warm Rice Pudding or Scones with Clotted Cream adds a lovely fruity acidity that pairs perfectly with the dairy! A side of Oatcakes or a glass of Chilled Apple Juice pairs wonderfully with the deep hedgerow berry notes.
How To Store Mary Berry Blackberry and Apple Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will remain at its best for up to 12 months.
- Refrigerate: Once opened, keep the jar in the refrigerator and consume within 6 weeks for the freshest flavor.
- Freezing: Jam is a shelf-stable preserve and does not require freezing.
Mary Berry Blackberry and Apple Jam Recipe Nutrition Facts
- Calories: 50 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1 mg
- Total Carbohydrates: 13 g
- Protein: 0.1 g
- Fiber: 0.5 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes, frozen berries work perfectly. Thaw them first and include any juice that is released during thawing in the pan.
This usually occurs if the jam wasn’t boiled for long enough at the “rolling boil” stage or if the apples weren’t tart enough. You can re-boil the jam with an extra squeeze of lemon juice to fix the set.
No, for this recipe, the apples must be peeled and cored. The skins would be tough and unpleasant in the finished jam.
Try More Recipes:
- Mary Berry Rhubarb and Ginger Jam Recipe
- Mary Berry Jam and Coconut Sponge Recipe
- Mary Berry Strawberry Jam Recipe
Mary Berry Blackberry and Apple Jam Recipe
Description
A classic, high-pectin autumn jam that perfectly balances the tartness of Bramley apples with the sweetness of fresh blackberries.
Ingredients
Instructions
- Simmer sliced apples and water for 10-15 mins until pulpy.
- Add blackberries and lemon juice; simmer for 5 mins.
- Add sugar and stir on low heat until fully dissolved.
- Bring to a rapid rolling boil for 10-12 minutes.
- Perform the wrinkle test on a cold saucer; look for the “wrinkle.”
- Let rest for 15 mins, stir in butter to clear foam.
- Ladle into warm jars and seal immediately.
Notes
- The lemon juice is vital for the set as blackberries are low in pectin.
- Do not skip the resting period or your fruit will float to the top of the jars.
- Excellent as a filling for tarts or sponge cakes.
