Delia Smith’s Blackberry and Apple Jam is a simple, no-pectin recipe where delectable fruits harmonize in one pot. This tasty homemade jam may be prepared in about 35 minutes and will fill about 6 x 300 ml jars.
Try More Delia Smith Recipes:
💗 Why You’ll Love This Blackberry & Apple Jam Recipe:
- Flavor Harmony: Blackberries and apples blend for a sweet-tart perfection.
- Ease of Making: Simple steps cater to all skill levels.
- Natural Goodness: Fresh ingredients for an authentic fruity taste.
- Homemade Joy: Crafting your own preservative-free spread is satisfying and tasty.
âť“ What Is Delia Smith’s Blackberry And Apple Jam Recipe?
Delia Smith’s Blackberry and Apple Jam is a tasty homemade preserve that features blackberries, Bramley apples, granulated sugar, water, and a touch of butter. The result is a jam that’s just the right amount of fruity sweetness.
🍇 Delia Smith Blackberry And Apple Jam Ingredients
- 600 g Blackberries washed & drained
- 500 g Bramley apples peeled, cored, and cut into berry-sized chunks
- 1.1 kg Granulated sugar
- 300 ml Water
- 10 g Butter
👩‍🍳 How To Make Delia Delia Smith Blackberry And Apple Jam
- Simmer the apple chunks in water in a preserving pan (or something similar) for about 5 minutes, or until tender.
- Toss in the blackberries, bring to a boil, and then reduce heat to a simmer for 15–20 minutes, or until the berries are mushy.
- Remove from heat and add sugar, stirring constantly to dissolve the crystals.
- Slowly bring the sugar to a boil over low heat, stirring often, and then bring to a fast boil for 10 minutes.
- Turn off the heat and see if the jam is ready by placing a large drop on a cooled saucer; it will wrinkle after a few minutes if it is.
- If it’s not, keep boiling for two more minutes and checking again.
- Use a slotted spoon to remove the bulk of the scum, and then stir in the butter to get rid of the rest.
- Pour into hot, sterilized jars, and seal right away with the lids. yields 1.8 kg.
đź’ Recipe Tips
- Choose Fresh Ingredients: Opt for high-quality blackberries and Bramley apples.
- Patience Pays Off: Let the fruit simmer gradually for optimal texture.
- Dissolve Sugar Completely: Stir consistently to avoid a gritty texture in the jam.
- Accurate Wrinkle Test: Check for jam readiness with precision on a cooled saucer.
- Scum Control: Use a slotted spoon and a bit of butter to remove and prevent scum for a smooth finish.
🥞 How To Serve Blackberry And Apple Jam?
Blackberry-apple jam can be used in a wide variety of ways as a spread on toast or English muffins, a peanut butter and jelly, a cheese spread, a glaze for meats, a syrup for pancakes, or even an addition to a cocktail.
🎚 How To Store Leftover Blackberry And Apple Jam?
- In The Fridge: Refrigerate leftover blackberry and apple jam for up to a month in sealed jars or containers.
- In The Freezer: Leftover blackberry and apple jam can be frozen for 6-12 months if kept properly in freezer-safe containers. Defrost in the fridge before using.
🥵 How To Reheat Blackberry And Apple Jam?
- Stove: Transfer blackberry and apple jam to a small pot and heat for 4 minutes over low heat until heated.
- Microwave: Fill a microwave-safe bowl with blackberry and apple jam and heat for 2 minutes on medium power, guiding between each burst.
FAQs
Do you need to remove the seeds for blackberry and apple jam?
No, blackberry seeds are small and typically soft when cooked, adding texture to the jam. Apple seeds are removed during peeling and coring.
What are the best apples for blackberry and apple jam?
Choose tart apples like Bramley for blackberry and apple jam as their acidity complements the sweetness of blackberries.
Should I stir blackberry and apple jam while it’s boiling?
Yes, stir blackberry and apple jam while boiling to prevent sticking, ensure even heat distribution, and dissolve sugar crystals.
Why is my blackberry and apple jam so thick?
Your blackberry and apple jam may be overly thick due to prolonged cooking or using fruit with high pectin levels.
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Delia Smith Blackberry And Apple Jam Nutrition Facts
Amount Per Serving
- Calories 193
- Total Fat 1.2g
- Saturated fat 0g
- Trans fat 0g
- Carbohydrates 46g
- Net carbs 0g
- Sugar 36g
- Protein 0.8g
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Delia Smith Blackberry And Apple Jam
Description
Delia Smith’s Blackberry and Apple Jam is a simple, no-pectin recipe where delectable fruits harmonize in one pot. This tasty homemade jam may be prepared in about 35 minutes and will fill about 6 x 300 ml jars.
Ingredients
Instructions
- Simmer the apple chunks in water in a preserving pan (or something similar) for about 5 minutes, or until tender.
- Toss in the blackberries, bring to a boil, and then reduce heat to a simmer for 15–20 minutes, or until the berries are mushy.
- Remove from heat and add sugar, stirring constantly to dissolve the crystals.
- Slowly bring the sugar to a boil over low heat, stirring often, and then bring to a fast boil for 10 minutes.
- Turn off the heat and see if the jam is ready by placing a large drop on a cooled saucer; it will wrinkle after a few minutes if it is.
- If it’s not, keep boiling for two more minutes and checking again.
- Use a slotted spoon to remove the bulk of the scum, and then stir in the butter to get rid of the rest.
- Pour into hot, sterilized jars, and seal right away with the lids. yields 1.8 kg.
Notes
- Choose Fresh Ingredients:Â Opt for high-quality blackberries and Bramley apples.
Patience Pays Off:Â Let the fruit simmer gradually for optimal texture.
Dissolve Sugar Completely:Â Stir consistently to avoid a gritty texture in the jam.
Accurate Wrinkle Test:Â Check for jam readiness with precision on a cooled saucer.
Scum Control:Â Use a slotted spoon and a bit of butter to remove and prevent scum for a smooth finish.