Skip to main content
Dessert

Blackberry and Apple Jam

Jam made from ripe blackberries and boiling apples, cooked until thickened and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Blackberry and Apple Jam

Ingredients

Directions

Prepare

  1. Wash the blackberries and place them in a large saucepan.

  2. Peel and core the apples, then chop them into small pieces.

  3. Add the chopped apples to the blackberries in the saucepan.

Cook the jam

  1. Cook over medium heat, stirring frequently, until the mixture comes to a boil.

  2. Once boiling, skim off any foam that forms on the surface.

  3. Continue to cook, stirring occasionally, until the jam thickens.

Jar

  1. Pour the hot jam into sterilized jars and seal immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blackberries
Provide the main fruit flavour, colour, and natural sweetness of the jam.
Boiling apples
Add pectin and natural acidity that help the jam thicken and set.

The step that matters

Continue cooking until the jam thickens. Apples supply pectin, which sets only when enough water evaporates and the sugar-fruit mixture reaches a suitable concentration. Stopping too early leaves a runny jam, while overcooking can make it stiff and dull in flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes