Simple and delicious Blackberry Apple Jam combines simple blackberries with apples in a jam that’s great spread on fresh baked bread!
Combine blackberries and apples to make this delicious blackberry apple jam. Not only is it great to gift to friends and family, it’s just as good smothered on fresh bread..
Or skip the bread entirely – I have a child that literally takes a spoon and eats it straight out of the jam jar. 😉
Blackberry Apple Jam
This jam is super simple to throw together if you can spot blackberries on sale. I was fortunate enough to grab mine on sale, making jam a must. The hardest part of making this jam, however, is wrangling those blackberries away from my girls who can eat a clamshell in mere minutes.
To make the jam, process the blackberries and apples in the blender, then dump into a heavy stockpot. Add the lemon water, lemon juice and pectin and bring to a boil. Stir in the sugar, and return the mixture to a rolling boil that reaches 220 degrees F, stirring constantly. Boil hard for 2 minutes, then skim off the foam and ladle into your jars and process in a hot water bath canner.
To Process the Jam:
Place jars in your water bath canner on an elevated rack. Lower the rack into the canner with the hot water. Add water around the jars so that the water covers the jars by at least 1″ (jars should not be touching). Cover the canner with the lid. Process the jars in your water bath canner for 10 minutes – the time starts when the water starts to boil.
Adjustments for Altitude:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
After the jars have processed, carefully remove them from the water bath canner and allow them to stand upright on a towel as they cool. Let the jars sit, undisturbed for up to 24 hours. The jars will seal as they cool (you will hear a “ping”) – avoid pushing the lid down on the center of the jar until the jars are completely cooled. The jam may take up to 24 hours to set.
Once cooled, check the seal by pushing the middle of the lid with your finger – it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don’t want to reprocess, you can refrigerate those jars and use them first.
Label your jars and store in a cool pantry for up to 12 months. Once opened, refrigerated jars may be used within 3 weeks.
Blackberry Apple Jam
Equipment
- Water Bath Canner
- half pint canning jars, lids, rings
Ingredients
- 18 oz blackberries (3 clamshells)
- 2 apples peeled and sliced
- 1/2 C water
- 1/4 C lemon juice
- 4.5 C granulated sugar
- 1 pkg Sure Jell low sugar pectin
Instructions
- Combine blackberries and sliced apples and puree in blender. Transfer to a large stockpot. Add water, lemon juice and pectin.
- Heat to a boil, stirring constantly.
- Stir in the sugar, and return the mixture to a full rolling boil that reaches a temp of 220 degrees F. Boil hard for 2 minutes, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Immediately ladle jam into hot, sterilized, half pint canning jars. Allow 1/4 inch headspace per jar. Wipe jar rims and adjust lids. Process in a hot water bath for 10 minutes (start timing when water starts to boil).
- Remove jars from canner; cool on counter or wire rack. As jars cool, they will seal (you will hear them "ping"). Jars may take up to 24 hours to seal - once sealed, lids will not bounce back when pushed down.
Notes
Adjustments for Altitude:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
Did you make this yummy jam? If you did, please take a second to rate the recipe and leave a comment.
Hi Sheryl – Can you clarify the amount of water? Ingredients list shows 1/2 c, but directions state 1/3. Same issue w/the number of pints this recipe makes – 5 up top, but only 4 at the end of the directions.
Donna – Aim for 1/2 C, there is wiggle room though. Jam making is more of an art than a science. Hope that helps!