“I adapted this from a Good Housekeeping cookbook on preserving. I picked my own blackberries, but you can use storebought ones instead. There is enough pectin in the cooking apples, lemon and blackberries for the jam to set, no need to add any. I didn't use the liqueur as it was listed as an optional ingredient.”
1 1/4 quart

Ingredients Nutrition


  1. In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
  2. Add the lemon juice and blackberries and cook for a further 5 minutes.
  3. Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
  4. Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
  5. If not boil a little longer and test again.
  6. If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
  7. Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
  8. Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.

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