Blackberry and apple jam recipe
It seems like such a shame to only enjoy blackberries for a short window each year. Making a blackberry and apple jam recipe foraged on a country walk is a delicious way to enjoy autumn fruit all year round.
Apples are fantastic for our wellbeing. Studies show that eating apples brings many benefits, such as helping to reduce cholesterol, improve bowel function and lower the risk of stroke, Type 2 diabetes and asthma. More recent research has even linked eating apples to reducing the risk of developing certain types of cancer including prostate, breast, colon and lung.
Blackberries – while only in season for a short while – are a welcome wellbeing addition to jams. Bursting with nutrients, these bejeweled berries help keep us glowing from the inside out. For instance, blackberries contains vitamins A, C, E and most of our B vitamins. They are also a rich source of powerful antioxidants called anthocyanins. Research suggests these antioxidants may have brain-protecting properties too.
Nutmeg and cinnamon add a depth of seasonal flavour to this blackberry and apple jam recipe.
Discover more delicious blackberry recipes
- Blackberries are bursting with vitamin C and antioxidants to help you glow from the inside out.
- 2 large bramley apples
- 600g blackberries
- 200ml water
- 300g golden granulated sugar
- 2 tsp nutmeg
- 1 tsp cinnamon
- Core and cube the apples, add into a deep-set pan with the blackberries, nutmeg and cinnamon, and pour in the water. Cook on a medium heat for 25 minutes, before adding in the sugar. Simmer on a low-medium heat for 40 minutes, until the jam has set.
- To check, scoop out a spoonful, place on a plate and put in the fridge for 5 minutes. If it creates a skin when you touch it, it’s ready Let it cool down before spooning into sterilised jars.