Mary Berry Blackberry Apple Jam Recipe
A classic British preserve combining blackberries and cooking apples with lemon juice and sugar. The mixture is cooked to setting point and preserved in sterilized jars for long-term storage. This reliable method uses the wrinkle test or candy thermometer to ensure proper gel consistency.
Ingredients
Instructions
- 1
Sterilize jam jars by washing in hot soapy water, then place in preheated oven at 250°F for 10-15 minutes and keep warm
- 2
Place chopped apples and water in large saucepan and cook over low heat for about 10-15 minutes until apples soften and break down
- 3
Add blackberries to softened apples and cook for another 10 minutes, stirring occasionally, until berries release their juice
- 4
Stir in sugar and lemon juice, increase heat, and bring to rolling boil while stirring continuously to dissolve sugar
- 5
Boil rapidly for 10-15 minutes until mixture reaches setting point around 221°F, testing with candy thermometer or cold plate wrinkle test
- 6
Skim off any foam from surface with a spoon
- 7
Remove from heat and carefully ladle hot jam into sterilized jars, leaving space at top, and seal with lids while hot
- 8
Cool jars completely before storing in cool dark place
Tips
Use a candy thermometer for precise setting point detection at 105°C
The wrinkle test on a cold plate is a reliable alternative to thermometer testing
Keep jars warm throughout the process to prevent thermal shock when filling
Good to Know
Cool dark place for up to one year in sealed jars
Make up to one year in advance and store sealed in cool dark place
Spread on toast, scones, or yogurt
Common Mistakes
Do not skip jar sterilization to avoid bacterial contamination
Do not stir excessively after reaching setting point to avoid breaking down pectin structure
Do not fill jars beyond recommended level to allow for proper sealing
Substitutions
Vegan Options
General Alternatives
Bramley specified but other varieties work