Blackberry Apple Jam Recipes

FRESH BLACKBERRY & APPLE JAM

Fresh Blackberry & Apple Jam image

This jam recipe is very easy to make and delicious! The apple and blackberry go so well together. I use organic fruit and sugar - with very little sugar since the fruit is naturally sweet. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes six 8oz. jars. Enjoy!

Provided by Lisa Clarice

Categories Berries

Time 30m

Yield 6 8oz. jars

Number Of Ingredients 5

Ingredients

6 1/2 cups blackberries (6 1/2 cups mashed blackberry equals 12 pints or approximately 2 pounds)
2 1/2 cups apples (peeled and diced)
2 cups sugar
1/4 cup lemon juice
4 teaspoons dry pectin (follow directions on your Pectin box)

Steps:

Wash, remove stems, and mash berries. Make sure to measure 4 cups mashed berries.
Dice apples into tiny pieces - leave skin on.
Place apples and lemon juice in large pan on medium heat.
Cook apples for 5 minutes until soft.
Add mashed berries and cook until it boils, stirring a few times.
Let fruit boil for 2-3 minutes.
In separate bowl, combine sugar and pectin and stir together.
Add sugar/pectin mixture into boiling fruit and stir.
Boil (high boil) for 5 minutes.
Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
Wipe rims clean and screw on 2-piece lids.
Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter. Easy!

BLACKBERRY & APPLE JAM

Blackberry & Apple Jam image

I adapted this from a Good Housekeeping cookbook on preserving. I picked my own blackberries, but you can use storebought ones instead. There is enough pectin in the cooking apples, lemon and blackberries for the jam to set, no need to add any. I didn't use the liqueur as it was listed as an optional ingredient.

Provided by -Sylvie-

Categories Apple

Time 35m

Yield 1 1/4 quart

Number Of Ingredients 7

Ingredients

1 lb cooking apple, peeled and diced
1/2 cup water
2 tablespoons lemon juice
1 lb blackberry
1 1/3 lbs sugar (21oz)
3 tablespoons blackberry liqueur (optional)
1/2 tablespoon butter

Steps:

In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
Add the lemon juice and blackberries and cook for a further 5 minutes.
Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
If not boil a little longer and test again.
If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.

Nutrition Facts : Calories 2263.8, Fat 7, SaturatedFat 3.1, Cholesterol 12.2, Sodium 42.1, Carbohydrate 570.8, Fiber 28.1, Sugar 539.3, Protein 6.1

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