Mary Berry Blackberry and Apple Jam Recipe

This Mary Berry blackberry and apple jam is a classic British preserve with a deep berry flavour, a gentle apple sweetness, and a bright lift from lemon. The texture is glossy and spoonable with a soft set that spreads beautifully on toast, scones, and crumpets. It is an easy recipe, but like all jams it rewards a little attention at the setting stage. Total time is about 1 hour 10 minutes, plus cooling.

Ingredients

For the blackberry and apple jam

Blackberries: 1kg (about 2 lb 3 oz), fresh or frozen
Bramley apples: 500g (about 1 lb 2 oz), peeled, cored, and diced small
Water: 200ml (about 3/4 cup plus 1 tbsp)
Lemon juice: from 2 lemons (about 80–100ml)
Granulated sugar (or preserving sugar): 1.5kg (about 3 lb 5 oz)
Unsalted butter (optional): 1 tsp (helps reduce foam)

For sterilising and sealing

Clean jam jars with lids: about 5–6 x 340g jars (or similar)

Kitchen equipment (recommended)

Large preserving pan or wide heavy-based pot
Wooden spoon
Sugar thermometer (helpful, not essential)
Small plate (for the wrinkle test)
Jam funnel and ladle

How to Make Mary Berry Blackberry and Apple Jam Recipe

Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash jars in hot soapy water, rinse well, then place the jars (not the lids) on a baking tray and heat for 15 minutes to sterilise.
Warm the lids: Put the lids in a small pan of simmering water for a few minutes, then keep them warm. This helps you seal the jars safely without damaging the lid lining.
Soften the apples: Put the diced apples and water into a large preserving pan. Bring to a gentle simmer and cook for 10–12 minutes, stirring now and then, until the apples are very soft and starting to break down.
Add the blackberries: Tip in the blackberries and pour in the lemon juice. Simmer for 5 minutes until the berries soften and the pan looks juicy and purple.
Dissolve the sugar: Add the sugar (and the butter, if using). Keep the heat low and stir patiently for 5–8 minutes until every grain of sugar has dissolved. Scrape the bottom of the pan as you stir. If you boil before the sugar dissolves, the jam can turn grainy.
Boil to setting point: Turn the heat up and bring the jam to a full rolling boil. Boil for 8–12 minutes, stirring occasionally to prevent sticking. If using a thermometer, you are aiming for 105°C.
Test the set: While the jam boils, put a small plate in the freezer. After 8 minutes, spoon a little jam onto the cold plate, wait 30 seconds, then push it gently with your finger. If it wrinkles, it is ready. If it stays runny, boil for 2 more minutes and test again.
Skim and rest: Take the pan off the heat. Skim off any foam with a spoon, then let the jam sit for 5 minutes. This short rest helps the fruit distribute evenly so it does not all float to the top in the jar.
Fill the jars: Ladle the hot jam into warm sterilised jars (a jam funnel makes this much easier). Fill to about 5mm from the rim, wipe the rims clean, then seal with the warm lids straight away.
Cool and label: Leave the jars undisturbed until completely cool. Label with the date and store in a cool, dark place.

Tips

Why didn’t my jam set?

The most common reason is that it simply needed a little longer at a rolling boil. Pop the jam back into the pan, bring it to a boil, and test again every 2 minutes. Also make sure you used the full amount of sugar and enough lemon juice, both are important for a reliable set.

How do I stop jam from crystallising?

Crystallisation usually happens when the sugar is not fully dissolved before boiling. Keep the heat low at the sugar stage and stir until the mixture feels completely smooth, then only bring it to the boil.

What’s the easiest way to reduce foam?

A teaspoon of butter helps, and so does skimming at the end. Stirring too vigorously can create extra foam, so keep stirring gentle once the jam is boiling.

Can I use frozen blackberries?

Yes. Frozen blackberries work well and are often very flavoursome. Add them straight from frozen, then allow an extra minute or two before you add the sugar so the berries can thaw and release their juices.

Serving Suggestions

Spread on warm toast with salted butter
Spoon over porridge or Greek yogurt
Serve with scones, clotted cream, and a pot of tea
Use as a filling for Victoria sponge, jam tarts, or thumbprint biscuits

Storage

Room temperature

Store sealed jars in a cool, dark cupboard for up to 12 months. Once opened, keep the jar in the fridge.

Refrigerator

After opening, refrigerate and use within 4–6 weeks. Always use a clean spoon to keep the jam fresh and prevent mould.

Freezing

You can freeze jam for up to 6 months. Freeze in freezer-safe containers (not filled to the brim, since jam expands slightly). Thaw overnight in the fridge and stir well before using.

Nutrition

Calories: 45 kcal
Carbohydrates: 11 g
Protein: 0 g
Fat: 0 g
Saturated fat: 0 g
Sodium: 1 mg

Nutrition values are estimates and will vary depending on ingredients and portion size. Values are based on approximately 1 tablespoon of jam.

FAQs

How do I know when blackberry and apple jam has reached setting point?

The quickest ways are a thermometer or the wrinkle test. On a thermometer, aim for 105°C. For the wrinkle test, spoon a little jam onto a chilled plate, wait 30 seconds, then push it with your finger. If it wrinkles, it is set.

Do I need jam sugar or pectin for blackberry and apple jam?

Not usually. Apples are naturally high in pectin, and the lemon juice helps the set. Standard granulated sugar works well here, although preserving sugar can give a slightly clearer finish.

Why is my jam too runny even after cooling?

It likely needed a few more minutes at a rolling boil. You can reboil it: tip the jam back into the pan, bring to a boil, and test every 2 minutes until it wrinkles on a chilled plate. Remember that jam continues to firm up as it cools.

Can I make this jam with eating apples instead of Bramleys?

Yes, but Bramleys (or other cooking apples) contain more pectin and give a more reliable set. If using eating apples, keep the lemon juice as written and expect the jam may need an extra couple of minutes to reach setting point.

How long does homemade blackberry and apple jam last once opened?

Once opened, keep it in the fridge and use within 4–6 weeks. Always use a clean spoon and close the lid promptly to keep it at its best.