Blackberry and Apple Jam

Preparation info

  • Difficulty


  • Makes

    9–10 × 450 g

    jars approx.

Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

All over the countryside every year, blackberries rot on the hedgerows. Think of all the wonderful jam that could be made —so full of Vitamin C! This year organise a blackberry picking expedition and take a picnic. You’ll find it’s the greatest fun, and when you come home one person could make a few scones while someone else is making the jam. The children could be kept out of mischief and gainfully employed drawing and painting home-made jam labels, with personal messages like ‘Lydia’s Jam—keep off!’, or ‘Grandma’s Raspberry Jam’. Then you can enjoy the results of your labours with a well-earned cup of tea.

Blackberries are a bit low in pectin, so the apples help it to set as well as adding extra flavour.


  • 2.3 kg/5 lbs/20 cups blackberries
  • 900 g/2 lbs/8 cups cooking apples (Bramley, or Grenadier in season)
  • 1.625 kg/ lbs/10¼ cups sugar


Wash, peel and core and slice the apples. Stew them until soft with 290 ml/½ pint of water in a stainless steel saucepan; beat to a pulp.

Pick over the blackberries, cook until soft, adding about 145 ml/¼ pint of water if the berries are dry. If you like, push them through a coarse sieve to remove seeds. Put the blackberries into a wide stainless steel saucepan or preserving pan with the apple pulp and the heated sugar, and stir over a gentle heat until the sugar is dissolved.

Boil steadily for about 15 minutes. Skim the jam, test it for a set and pot into warm spotlessly clean jars.