Blackberry & Apple Jam

When late summer and early autumn bring an abundance of fruits, preserving them is a perfect way to enjoy the season’s flavours long after it’s passed.

This jam, with added apple, is very good, enjoy the taste of late summer and early fall through winter!

Makes about 4 × 370g jars

  • Ingrediënts

    • 750g blackberries, rinsed
    • 500g tart cooking apples, peeled, cored and chopped
    • 1kg granulated sugar

  • Method

    Put the apples and blackberries in a pan with a splash of water. Simmer gently for 6–8 minutes until the fruit is soft.

    Add the sugar and stir until it dissolves completely. Bring to a rolling boil and cook until the jam thickens to setting point.

    Transfer the jam into warm, clean, sterilised* jars, seal, and leave to cool upside down.

How to sterilise jars and bottles

The easiest way is in the oven. Place your clean jars and lids (separated) onto a baking tray. Put the tray into a cold oven and set it to 110°C. Once the oven reaches temperature, leave them in for 15 minutes to sterilise.

Photography, words & recipes: © Anna Rubingh