Mary Berry Blackberry And Apple Jam Recipe

The Mary Berry Blackberry And Apple Jam Recipe is a wonderfully fruity preserve with the deep sweetness of blackberries balanced by the gentle sharpness of apples. It’s the sort of homemade jam that feels perfect for spreading on warm toast, scones or freshly baked bread.

A good blackberry and apple jam should have a rich, glossy texture with soft pieces of fruit suspended throughout. The apples naturally help the jam set beautifully while adding freshness and subtle sweetness, creating a preserve that tastes vibrant, comforting and full of late-summer flavour.

Ingredients

For the Jam

• 500g blackberries
• 500g cooking apples, peeled, cored, and diced
• 1kg granulated sugar
• 1 lemon, juiced
• 100ml water

How to Make Mary Berry Blackberry And Apple Jam Recipe

Prepare the Fruit

Rinse the blackberries and allow them to drain. Peel, core and dice the apples into small, even pieces.

Combine the Ingredients

Place the blackberries, apples, lemon juice and water into a large saucepan and stir gently to combine.

Cook the Fruit

Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the fruit softens and releases its juices.

Add the Sugar

Stir in the granulated sugar until fully dissolved.

Boil the Jam

Increase the heat and boil rapidly for 10–15 minutes until the jam reaches setting point.

Test the Setting Point

Place a spoonful of jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Jar the Jam

Remove from the heat and leave to settle briefly before ladling into sterilised jars. Seal immediately with lids.

Cool and Store

Leave the jars to cool completely before storing in a cool, dark place.

Recipe Tips

• Use slightly underripe apples for higher pectin content — this helps the jam set naturally.
• Stir the sugar in completely before boiling — undissolved sugar can cause crystallisation.
• Boil the jam vigorously — this ensures it reaches the setting point quickly without overcooking the fruit.
• Test the setting point frequently — overcooking can lead to a jam that’s too thick and loses its fresh flavour.
• Sterilise jars and lids properly — this prevents any bacteria from spoiling the jam.
• Let the jam settle before jarring — this helps distribute the fruit evenly throughout the jar.

Healthy Alternatives / Variations

• Add a pinch of cinnamon for a warming spice note.
• Include a splash of vanilla extract for added depth.
• Use mixed berries instead of just blackberries for a different flavour.
• Swap lemon juice for lime juice for a citrusy twist.
• Add a few mint leaves for a refreshing hint.

Ingredient Substitutions

• Use brown sugar instead of granulated for a deeper flavour.
• Replace apples with pears for a different texture.
• Use frozen blackberries if fresh are unavailable.
• Swap lemon juice with orange juice for a sweeter citrus note.

How to Serve

Serve this delicious jam spread generously on warm toast or freshly baked scones. It also pairs beautifully with creamy cheeses for a delightful contrast.

Pairing Ideas

This jam is perfect with a classic Victoria sponge or as a filling for homemade doughnuts. Pair it with a cup of Earl Grey tea for a truly British experience.

How to Store Leftovers

Room Temperature

Store the jam in a cool, dark place for up to a year. Once opened, keep it in the fridge and use within a month.

Freezer

Freezing is not recommended for jam as it may alter the texture and flavour.

Reheating

To refresh the jam, simply bring it to room temperature before serving.

Nutrition (per serving, approx.)

• Calories: 50 kcal
• Carbohydrates: 13g
• Protein: 0g
• Fat: 0g

FAQs

Can I use other fruits in this recipe?

Yes, you can experiment with other berries or even stone fruits. Just ensure the fruit-to-sugar ratio remains balanced for proper setting.

How can I tell if my jam has set properly?

Use the wrinkle test on a chilled plate. If the jam wrinkles when pushed, it has set. If not, continue boiling and test again.

Why is my jam too runny?

It may not have reached the setting point. Ensure you boil it vigorously and test frequently. Also, check your fruit’s pectin levels.

Can I reduce the sugar in the recipe?

Reducing sugar can affect the jam’s setting and preservation. If you prefer less sugar, consider using a low-sugar pectin.

Mary Berry Blackberry And Apple Jam Recipe

Recipe by Eleanor HayesCourse: BreakfastCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Blackberry And Apple Jam Recipe is a deliciously balanced preserve perfect for toast or scones.

Ingredients

• 500g blackberries

• 500g cooking apples, peeled, cored, and diced

• 1kg granulated sugar

• 1 lemon, juiced

• 100ml water

Directions

• Rinse the blackberries and dice the apples into small pieces.
• Combine blackberries, apples, lemon juice, and water in a saucepan.
• Simmer the mixture over medium heat until fruits release their juices.
• Add granulated sugar and stir until completely dissolved.
• Boil the mixture for 10-15 minutes until it reaches the setting point.
• Test the jam’s setting point by placing a spoonful on a chilled plate.
• Ladle the hot jam into sterilised jars and seal immediately.
• Allow jars to cool completely at room temperature before storing.

Notes

• Use slightly underripe apples for higher pectin content — this helps the jam set naturally.
• Stir the sugar in completely before boiling — undissolved sugar can cause crystallisation.
• Boil the jam vigorously — this ensures it reaches the setting point quickly without overcooking the fruit.
• Test the setting point frequently — overcooking can lead to a jam that’s too thick and loses its fresh flavour.
• Sterilise jars and lids properly — this prevents any bacteria from spoiling the jam.
• Let the jam settle before jarring — this helps distribute the fruit evenly throughout the jar.