How To Make Seedless Blackberry and Apple Jam

Homemade Jam Recipes

Ingredients: Seedless Blackberry and Apple Jam Recipe

Photo of Blackberries4 lb / 1,800 grams of blackberries (not too ripe)
1 1/2 lb / 750 grams of cooking apples
4 1/2 lb / 2,000 grams of white sugar
8 fl oz / 250 ml of tap water

Method - What To Do

Give the blackberries a quick rinse under a tap and then place into a saucepan, pouring on roughly half of the previously measured-out water. Simmer the blackberries for around 15 minutes, or until very soft, and then scrape this mixture through a sieve to effectively remove every single seed. Collect the blackberry puree in a bowl, scraping the underside of the sieve to make sure that none of this strongly flavoured puree is wasted.

Photo of Cider ApplesAfter first peeling and coring the apples, chop them into medium-sized chunks and cook these in the empty saucepan with the remainder of the water. Cook for around 20 minutes, so that they start to soften nicely. Take the saucepan off the heat and mix in the sugar, mixing well until it has dissolved in the apple mixture.

Next, combine the seedless blackberry sauce and place back on the heat. Boil the jam strongly for ten minutes and then test its jelling potential. Do this by spooning a little onto a saucer or dish (chilled in a fridge or freezing compartment). Leave for a minute and after this time has passed, run a finger through the jam. This will show if a skin is forming, as it will ripple slightly. If you are unsure and think that it is not yet ready to set properly, simmer for a further five minutes and test again, repeating this sequence of simmering and testing as many times as you need to.

When your seedless blackberry and apple jam is ready, remove the pan from its heat and skim off any surface scum, before bottling straight into hot glass jars that have just been boiled or sterilised in a similar way.

Seedless Blackberry and Apple Jam Recipe - More Jam Recipes.