How to make my homemade apple & blackberry jam
This week we’re making my very favourite homemade jam, Apple and Blackberry.
Last week I held a poll over on my Instagram asking if you’d like this or a Q&A, and the majority went with this recipe! I’m so thrilled as it’s just the most perfect recipe for right now.
This time of year is one of my favourites, I absolutely love Autumn. One of the first joys of the season for me is when the hedgerows start to burst with the most delicious blackberries. I so look forward to getting out and about and foraging for them, whilst always leaving enough for the surrounding wildlife to enjoy too.
The possibilities are endless with fresh blackberries; crumbles, ice cream, compotes, you name it! But I ensure I always make enough of this utterly moreish jam to last us all year through, so I can enjoy it on toast and croissants whenever the mood takes me!
Visit The Ask Charlie Channel On YouTube
This recipe is from the month of September within my Ask Charlie Seasonal Diary, which you can grab by clicking the link below! The diary is filled with 12 recipes, one for each month of the year, a budget page, a birthday page and monthly pages dedicated to seasonal fruit and vegetables, plus a list of things to be doing in the garden for each month too. It’s everything you could want in a diary!
https://www.askcharlie.how/product/the-ask-charlie-diary-2022-wirebound/
I hope you find this jam just as delicious as we all do, go get foraging!
RECIPE
Ingredients
750g or 1lb 10oz Green apples
1kg or 2lb Blackberries
1.5kg or 3lb of Jam Sugar warmed
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Preparation 20 mins
Cooking 55 mins
Makes approx. 8 jars
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Method
Put two small plates in the freezer for testing purposes (you may not need the second plate).
Peel and core and chop the apples into small chunks.
Place the apple chunks in a large pan with the berries and 125ml (4fl oz) water.
Cook covered over medium heat stirring often for 30 minutes or until the fruit has softened.
Add the sugar and stir without boiling for 5 minutes or until all the sugar has dissolved.
Bring the jam to a boil and boil for 20 minutes stirring often. Stir across the base of the pan to check that the jam is not sticking or burning. When the jam falls from a tiled wooden spoon in thick sheets without dripping start testing for the setting point.
Remove from the heat, place a little jam onto one of the cold plates and place in the freezer for 30 seconds. A skin will form on the surface and the jam will wrinkle when pushed with your finger when the setting point is reached. Remove any scum from the surface with a slotted spoon.
Transfer to a heatproof jug and immediately pour into clean, warm jars and seal.
Turn upside down for 2 minutes then invert and leave to cool. Label and date.
Store in a cool dark place for 6-12 months
Refrigerate after opening for up to 6 weeks
Love, Charlie x