Blackberry & Apple Jam

The perfect Autumn preserving recipe for blackberries and apples.

Makes sufficient for 4 x 500ml Kilner Jars


  • 1 kg blackberries
  • 375g cooking apples, peeled and sliced
  • 360ml water
  • 1.3kg granulated sugar


  1. Prepare the jars by washing in soapy water and rinsing well.
  2. Put the blackberries and 180ml of the water in a pan, bring to the boil then reduce heat and simmer until soft.
  3. Put the apples and the remaining water into a large pan, bring to the boil then reduce heat and simmer until soft.
  4. Add the sugar and blackberries to the pan of apples and cook over a low heat, stirring constantly, until the sugar has completely dissolved. Increase the heat and boil rapidly for 25 minutes, taking care not to allow the mixture to boil over.
  5. Reduce the heat and test by placing half a teaspoon of mixture onto a very cold saucer, let it cool and then push with your finger. If the surface crinkles it is ready. If not, boil for a further 5 minutes and test again.
  6. Sterilise the jars (not the lids) in boiling water, and fill with jam before they cool down. Leave 1-2cm of space at the top, and immediately place on the wax-seal disc. Position the outer metal band over the disc and tighten.
  7. Store in a cool, dry, dark place.

Tip: cooking apples could be substituted with eating apples or windfall apples if you have some to use up.