Delia Smith Inspired Blackberry and Apple Jam: A Homemade Delight

Crafting homemade jam harnesses the essence of seasonal fruits, turning them into a delectable spread that captures the flavors of the harvest. This Blackberry and Apple Jam recipe pays homage to the simple, comforting creations akin to those by Delia Smith, emphasizing the importance of using quality ingredients to achieve a balance of taste. This jam adds a gourmet touch to desserts and morning toast by mixing blackberries, Granny Smith apples, and lemon. Here, the traditional methods of jam-making are revisited and scaled up, ensuring there’s plenty to enjoy and share.

How To Make Inspired Blackberry and Apple Jam Delia Smith Overview

This Blackberry and Apple Jam recipe is a delightful blend of tart and sweet. It combines the deep, earthy flavors of blackberries with the fresh, tangy taste of Granny Smith apples. The recipe has been scaled up slightly to yield more of this delicious preserve. It is perfect for those who love to stock their pantry or share homemade gifts with friends and family. The cooking process takes about 1.5 to 2 hours, including preparation and cooking time, and yields approximately 8 to 10 standard jam jars, depending on their size. This jam is not only a treat for your toast but also a wonderful addition to yogurts, oatmeal, or even as a glaze for desserts.

What is the difference between blackberry jam and blackberry jelly?

The main difference between blackberry jam and blackberry jelly lies in the form and texture of the final product, primarily due to the parts of the fruit used and the preparation method.

Blackberry Jam: Jam is made by cooking both the juice and the fruit pieces (including the pulp) of blackberries. This results in a thicker, more textured spread that includes bits of fruit. Jam captures the essence of the fruit’s texture as well as its flavor, making it chunky and rich.

Blackberry Jelly: Jelly, on the other hand, is made from the strained juice of blackberries, without the fruit pieces or pulp. The juice is cooked with sugar and often pectin, resulting in a clear, smooth, and firm spread. Jelly has a more uniform texture and a clearer appearance compared to jam. It focuses on the pure, clarified flavor of the fruit without the texture of seeds or pulp.

In summary, the choice between jam and jelly usually comes down to personal preference for texture and clarity in the spread.

Ingredients

• Blackberries (1.5 kilograms): These juicy berries are the star of the show, offering a deep, sweet flavor with just the right amount of tartness. Their rich color gives the jam a beautiful, vibrant hue. 
• Fruit Syrup (2.5 cups): A healthier alternative to pure sugar, fruit syrup adds sweetness while allowing the natural flavors of the fruit to shine through. It also contributes to a smoother jam consistency.
• Granny Smith Apples (3 large or 6 small): Known for their firm texture and tart flavor, these apples add pectin and complexity to the jam, helping it set perfectly while balancing the sweetness of the blackberries.
• Lemon Juice (1.5 tablespoons): The acidity of freshly squeezed lemon juice not only brightens the flavor of the jam but also acts as a natural preservative, ensuring your jam sets correctly and lasts longer.

Instructions

1. Prepare the Fruit: Rinse the blackberries under cold water and drain them. Peel, core, and finely chop the apples.
2. Cook the Apples: Put the chopped apples and enough water to cover them halfway in a big pan with a heavy bottom. It will take about 10 to 15 minutes of cooking on medium heat for the apples to get soft.
3. Add Blackberries & Lemon Juice: Pour the blackberries and sprinkle the lemon juice into the pan containing the apples. Cook on medium heat, stirring occasionally, until the blackberries start to soften and release their juices, about 10 minutes.
4. Add Fruit Syrup: Pour in the fruit syrup and stir well to combine. Bring the mixture to a boil by turning up the heat a little. Then, reduce the heat and simmer, stirring frequently to prevent sticking, for about 45 minutes to 1 hour, or until the jam has thickened.
5. Test the Jam: Put a small amount of jam on a cold plate to see if it’s set. When you push on it with your finger, it should raise.
6. Jar the Jam: Sterilize your jars and lids in boiling water for at least 10 minutes. Carefully pour the jam into the hot, clean jars. Leave about 1/4 inch of room at the top.
7. Wipe the rims clean, seal with the lids, and process in a boiling water bath for 10 minutes to ensure a good seal.

Nutritional Value (per tablespoon)

Calories: 50

Fat: 0g

Carbohydrates: 13g

Sugars: 11g

Protein: 0g

Sodium: 1mg

Fiber: 1g

Also Read: Delia Smith Cheese Sauce Recipe

FAQs

Can I use frozen blackberries?

Yes, you can use frozen blackberries for making jam. Make sure to thaw them completely before you start. Drain any excess liquid to keep the jam’s consistency right. Frozen berries work well and are a great option when fresh ones aren’t available. They’re picked at their peak ripeness, so your jam will still taste delicious. Just remember, the texture might be slightly different from using fresh berries, but the flavor will still be wonderful.

How long does homemade jam last?

Homemade jam can last for up to a year if you seal it properly and store it in a cool, dark place. Once you open a jar, keep it in the fridge. It’s best to use it within a month after opening. The key to making your jam last is to ensure it’s sealed right. If you notice any signs of spoilage like mold or an off smell, it’s best to throw it away. Always check your jam before using it, just to be safe.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar in this jam recipe. However, sugar helps the jam set and preserves it. If you use less sugar, your jam might be runnier and won’t last as long. You could try using a natural sweetener or a sugar substitute designed for jam-making. These options can help keep the sweetness without using as much sugar. But remember, changing the sugar can affect the taste and texture of your jam. Always make adjustments according to your preference.

Why do we add lemon juice?

We add lemon juice to jam for a few reasons. Lemon juice adds a nice tart flavor that balances the sweetness of the fruit. It also helps the jam set properly. This is because lemon juice is high in pectin, a natural gelling agent. Plus, the acidity from the lemon juice helps preserve the jam, keeping it fresh longer. So, lemon juice is not just for flavor. It’s also key for the texture and shelf life of your jam.

Can I skip the water bath process?

Skipping the water bath process is not recommended. The water bath seals the jars and kills any bacteria, making your jam safe to eat and extending its shelf life. Without this step, your jam might not seal properly, which can lead to spoilage. If you plan to eat the jam quickly and store it in the fridge, it might be okay for short-term use. But for jams you want to store in the pantry, always use the water bath method to ensure safety.

Conclusion

Creating your own Blackberry and Apple Jam is a rewarding process that not only yields a delicious product but also connects you to the timeless tradition of preserving the bounty of the seasons. Whether you’re spreading it on toast, swirling it into yogurt, or using it as a glaze, this jam is sure to bring a touch of homemade goodness to your table. Enjoy the process and the delicious results!