APPLE & BLACKBERRY JAM
Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast
Provided by Liberty Mendez
Time 50m
Yield Makes 1.75kg
Number Of Ingredients 4
Steps:
- Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
- Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
- To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
- Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
FRESH BLACKBERRY & APPLE JAM
This jam recipe is very easy to make and delicious! The apple and blackberry go so well together. I use organic fruit and sugar - with very little sugar since the fruit is naturally sweet. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes six 8oz. jars. Enjoy!
Provided by Lisa Clarice
Categories Berries
Time 30m
Yield 6 8oz. jars
Number Of Ingredients 5
Steps:
- Wash, remove stems, and mash berries. Make sure to measure 4 cups mashed berries.
- Dice apples into tiny pieces - leave skin on.
- Place apples and lemon juice in large pan on medium heat.
- Cook apples for 5 minutes until soft.
- Add mashed berries and cook until it boils, stirring a few times.
- Let fruit boil for 2-3 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into boiling fruit and stir.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter. Easy!
BLACKBERRY APPLE JELLY
August is the busiest month of the year on our small farm-that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! -Liz Endacott, Matsqui, British Columbia
Provided by Taste of Home
Time 50m
Yield about 9 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer 5 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until strained, reserving juice and discarding pulp., Remove and discard stems and blossom ends from apples (do not pare or core); cut into small pieces. Place in the Dutch oven; add just enough water to cover. Bring to a boil. Reduce heat; simmer 20 minutes or until apples are tender. Strain through a cheesecloth-lined strainer, reserving juice and discarding pulp., Measure the reserved blackberry and apple juices; return to the pan. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice, then sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Carefully ladle hot mixture into nine hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
APPLE-BLACKBERRY JAM
There's nothing more wonderful in life than ambling along quiet hedgerows in the forest picking fresh blackberries while the sun shines and the birds sing. The fantastic flavor of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your jam.
Provided by stella
Categories Jams and Jellies
Time 14h15m
Yield 204
Number Of Ingredients 5
Steps:
- Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.
- Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.
- Remove apples from the heat and puree with an immersion blender.
- Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.
- Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 27.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 26 g
BLACKBERRY & APPLE JAM
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.
Provided by -Sylvie-
Categories Apple
Time 35m
Yield 1 1/4 quart
Number Of Ingredients 7
Steps:
- In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
- Add the lemon juice and blackberries and cook for a further 5 minutes.
- 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.
- 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.
- If not boil a little longer and test again.
- If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
- Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
- Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.
Nutrition Facts : Calories 2263.8, Fat 7, SaturatedFat 3.1, Cholesterol 12.2, Sodium 42.1, Carbohydrate 570.8, Fiber 28.1, Sugar 539.3, Protein 6.1
BAKED APPLES WITH BLACKBERRY JAM
Make and share this Baked Apples With Blackberry Jam recipe from Food.com.
Provided by periwinklejenn
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place apples in baking dish.
- Stuff each apple with ½ tablespoon butter and then 1 tablespoon jam.
- Bake, basting occasionally, until apples are very tender and glazed, about 1 hour. Serve warm or at room temperature, with crème fraîche or sour cream, if desired.
Nutrition Facts : Calories 178.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 8.6, Carbohydrate 32.8, Fiber 3.5, Sugar 24, Protein 0.5
RASPBERRY & APPLE JAM
This jam recipe is very easy to make and delicious! I like using apple with raspberries. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes nine 8oz. jars. You can cut this recipe in half for a smaller batch. Enjoy!
Provided by Lisa Clarice
Categories Raspberries
Time 45m
Yield 9 8 oz. jars
Number Of Ingredients 5
Steps:
- Wash, remove stems, and mash berries.
- Dice apples into tiny pieces - you can leave skins on, but I peel them.
- Place apples and lemon juice in large pan on medium heat.
- Cook apples for 5 minutes until soft.
- Add mashed berries and cook until it boils, stirring a few times.
- Let fruit boil for 2-3 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into boiling fruit and stir.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.
APPLE JAM
Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes
Provided by Adam Bush
Time 55m
Yield Makes 2 x 500g jars
Number Of Ingredients 4
Steps:
- Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
- Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
- Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
- Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
- Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
More about "apple blackberry jam food"
BEST APPLE AND BLACKBERRY JAM RECIPE - COUNTRY LIVING
From countryliving.com
Servings 1Estimated Reading Time 3 minsCategory BreakfastTotal Time 1 hr 5 mins
- Pick over the blackberries to make sure there are no hedgerow creatures lurking, rinse and then put in a large pan with the juice of 1 lemon and 100ml water.
- Cover and simmer until soft and pulpy. Blitz the blackberries briefly in a blender or food processor, then push through a sieve to remove the pips.
CANNING BLACKBERRY APPLE JAM - MAMA LIKES TO COOK
From mamalikestocook.com
APPLE AND BLACKBERRY JAM RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BLACKBERRY & APPLE JAM - CHILCOTTS FARM
From chilcotts.farm
EASY BLACKBERRY & APPLE JAM - NO ADDED PECTIN! FAB FOOD …
From fabfood4all.co.uk
EASY BLACKBERRY AND APPLE JAM - COOKING WITH KIDS
From lifeatthezoo.com
PLUM, APPLE AND BLACKBERRY JAM - BOSSKITCHEN.COM
From bosskitchen.com
APPLE AND BLACKBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACKBERRY AND APPLE JAM - FRUIT PRESERVE RECIPE - GOOD …
From goodhousekeeping.com
BLACKBERRY AND APPLE JAM - BAKE THEN EAT
From baketheneat.com
SLOW COOKER BLACKBERRY AND APPLE JAM RECIPE REVIEW
From slowcookblog.com
APPLE AND BLACKBERRY JAM - JULS' KITCHEN
From en.julskitchen.com
BLACKBERRY AND APPLE JAM RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
APPLE AND BLACKBERRY JAM (MRS BEETON) - GOOD OLD-FASHIONED …
From goodoldfashionedrecipes.com
BLACKBERRY AND APPLE JAM | BRITISH RECIPES | GOODTO
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love