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Apple and Blackberry Jam
Prep Time
15 mins
Cook Time
20 mins
 
Servings: 4 cups, about 5, 8oz jars
Ingredients
  • 6 red apples 5 cups peeled, cored and chopped
  • 6 blackberries or more
  • 1/2 cup water
  • 2 tablespoons butter this reduces frothing
  • 2 and 1/2 cups sugar
  • 2 cardamom pod powdered
  • 1/4 cup fruit pectin approximately 1.75 oz, 49g
Instructions
  1. Add apples + blackberries +butter + water to a pot, bring it to a boil and let it simmer till the apples are soft.
  2. Stir in the pectin and bring it to boil again. Add sugar and bring it to another rolling boil. Taste and adjust the sugar if needed. (Be careful not to burn your tongue when you taste.) Skim off any foam.
  3. Pour into two sterilized glass jars leaving 1/8th inch on the top. (Please check the links below on how to seal the glass jars)
  4. Let it stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place up to a year. Refrigerate open jams for up to 3 weeks.
Recipe Notes

Reducing sugars or using sugar substitutes will not set the jam as intended. I reduced the sugar and the consistency is a little thin compared to store brought jams.

If you want the tang of blackberries follow the recipe exactly. If not, increase the sugar by 1/2 cup and it should set properly.

You can use SURE-JELL FOR LESS for low sugar jams and jellies.