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Blackberry bramble jam
This recipe uses fresh blackberries, apples and raspberries. This quantity makes 4.5kg.
What you need
- 1 3/4 kg blackberries, washed and thoroughly drained
- 300 ml water
- 450 g cooking apples, peeled cored and sliced
- 225 g raspberries
- 2 3/4 kg granulated sugar
- 15 g butter
Method
Place blackberries in a preserving pan or large pan with half the water. Bring to the boil then simmer for 10 min until softened.
Meanwhile, put the apples and raspberries in a separate preserving pan or large pan with the remaining water. Bring to the boil then simmer for 10 min or until softened.
Stir the softened blackberries into the mixture. Add the sugar and simmer until sugar has dissolved.
Stir in the butter. Bring to the boil and boil rapidly for 15 min, stirring frequently.
Remove pan from heat. Leave to cool slightly.
Spoon a little of the jam onto a chilled plate. Push the handle of a teaspoon through the jam and if the jam wrinkles, setting point has been reached.
Remove any scum there may be on the surface. Divide between sterilised jars. Seal, cover and label. Store in a cool, dry place out of direct sunlight until required.
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Preparation 15 minutes Cook 25 minutes Total 40 minutes -
Energy 12026 kcal/serving Fat 0.39 g/serving Carbohydrates 3063.36 g/serving Glycaemic Index 62 Glycaemic Load 1905.97 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 50319 | 917 | 10475 | 8350 |
| Energy (kcal) | 12026 | 219 | 2500 | 2000 |
| Protein (g) | 15.4 | 0.28 | ||
| Carbohydrate (g) | 3063 | 55.8 | 345 | 275 |
| Fat (g) | 21.6 | 0.39 | 95 | 70 |
| Fat (saturated) (g) | 8.09 | 0.15 | ||
| Fibre (g) | 116 | 2.13 | ||
| Sodium (mg) | 160 | 2.92 | ||
| Salt (equivalent) (g) | 0.40 | 0.01 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 440 | 8.03 | 800 |
| Vitamin B-12 (µg) | 0.02 | 0.00 | 1 |
| Vitamin B-6 (mg) | 1.35 | 0.02 | 2 |
| Vitamin C (mg) | 441 | 8.05 | 60 |
| Vitamin D (µg) | 11.2 | 0.20 | 266 |
| Vitamin E (mg) | 14.0 | 0.26 | 10 |
| Zinc (mg) | 6.86 | 0.13 | 15 |
| Calcium (mg) | 664 | 12.1 | 800 |
| Folate (mcg) | 655 | 12.0 | 200 |
| Iron (mg) | 13.3 | 0.24 | 14 |
| Magnesium (mg) | 407 | 7.42 | 300 |
| Niacin (mg) | 9.44 | 0.17 | 18 |
| Pantothenic acid (mg) | 5.01 | 0.09 | 6 |
| Riboflavin (mg) | 1.48 | 0.03 | 1.6 |
| Phosphorous (mg) | 484 | 8.83 | 800 |
| Thiamin (mg) | 0.67 | 0.01 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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