Delia Smith Blackberry And Apple Jam

There’s something deeply good about making your own jam.
Delia Smith’s Blackberry and Apple Jam is simple, bold, and exactly the kind of thing that makes toast exciting again. No pectin. No stress. Just fruit, sugar, and a bit of patience bubbling away on the hob.

It’s sweet, a little tart, properly rich, and fills the kitchen with the smell of late summer. Perfect if you’ve been blackberry picking, or just need a good excuse to load up a buttered crumpet.

Why You’ll Love It

• Proper fruity punch without being sickly sweet
• No strange ingredients — just real fruit and sugar
• Easy set if you trust the wrinkle test
• Makes a good batch — perfect for gifts (or just hoarding)
• Brilliant excuse to eat more toast, scones, and porridge

Ingredients You’ll Need

• 600g blackberries (washed and drained)
• 500g Bramley apples (peeled, cored, chopped small)
• 1.1kg granulated sugar
• 300ml water
• 10g butter

How to Make Delia Smith’s Blackberry and Apple Jam

Start the apples:
Tip the chopped apples into a big pan with the water. Bring it to a gentle simmer for about 5 minutes — just until tender, not collapsing.

Add the blackberries:
Stir them in. Bring it all up to a boil, then simmer it low for 15–20 minutes. You want everything soft and broken down.

Stir in the sugar:
Take the pan off the heat. Tip in the sugar and stir until every last grain disappears. Don’t rush this.

Boil it hard:
Put it back on the heat. Bring it slowly to a full rolling boil. Once it’s there, let it rip for about 10 minutes.

Check the set:
Drop a blob onto a cold saucer. Give it a minute. Push it gently with your finger — if it wrinkles, it’s ready.
If not, boil for another 2 minutes and check again.

Sort the scum:
Scoop off the foam with a slotted spoon. Stir in the butter — gets rid of the last froth and makes it glossy.

Jar it:
Straight into hot, sterilized jars. Seal them up while it’s still hot.

Common Mistakes and How to Dodge Them

• Sugar not dissolved properly?
  Gritty jam. Always melt it fully before boiling.
• Runny jam?
  Didn’t boil hard enough. The wrinkle test never lies.
• Overcooked fruit?
  Boiled too fierce before the sugar went in. Keep it gentle at first.
• Too much scum?
  Scoop, then stir in the butter — magic.

Storage

• Fridge:
  Opened jars will keep about a month in the fridge.
• Freezer:
  Jam freezes brilliantly. Up to 12 months in freezer-safe containers.

What to Serve Blackberry and Apple Jam With

• Thick on toast with butter melting underneath
• Spoonfuls over warm porridge or plain yogurt
• Sandwiched in a Victoria sponge with whipped cream
• Swirled into rice pudding or cheesecake topping
• Melted into a glaze for pork or game — stunning

Quickfire FAQs

Do I need to remove blackberry seeds?
Nope — they’re soft enough once cooked and add a nice bit of texture.

Can I use any apples?
Bramley are best — their tartness balances the blackberries.

Should I stir while boiling?
Gentle stirring helps stop it sticking, but don’t overdo it once boiling hard.

Why is my jam so thick?
Either boiled a bit too long, or your apples were packed with natural pectin.Boiled too long or your apples were super high in natural pectin.

Nutrition (Per Serving)

• Calories: 193 kcal
• Fat: 1.2g
• Carbs: 46g
• Sugar: 36g
• Protein: 0.8g

Try More Recipes:

• Delia Smith Chicken Paprika
• Delia Smith Sticky Toffee Pudding
• Delia Smith Smoked Mackerel Pâté
• Delia Smith Green Bean Chutney