An easy and versatile recipe for Mixed Berry and Apple Jam with no added pectin. Use whatever berries you have to hand… then enjoy on toast, bread or in baking.
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Mixed Berry and Apple Jam – a versatile preserve whatever the season
I don’t make jam that often, but when I do, it’s always a revelation. This Mixed Berry and Apple Jam is not like anything you will find in the supermarket… It’s deep and fruity and hits the palate with the buzz of different fruits… the choice of which are yours… Because the berries you add can be what you have in the fridge or freezer or what’s in season. It’s a versatile little jar of loveliness. But that also means that each time you make it, you can be surprised! And a good jam should always surprise. Right?
The fruit in my Mixed Berry and Apple Jam
The first time I made Mixed Berry and Apple Jam, it was Autumn. The leaves were changing colour on the trees and the days were drawing in. The jam was in fact, born from a hoard of berries (blueberries and raspberries) that had been forgotten at the back of the fridge and needed using… Fast! Berry Jam seemed a good plan.
To the fridge berries, I added some forgaged blackberries. However, the weight still seemed a little low, even for a small batch… So, I added an apple (which I confess had been scrumped from a local orchard after the pickers had finished harvesting).
The resulting jam (the puree for which has been sieved) is seedless, thick, and very fruity. It has a rich Autumnal colour and a deep forest berry flavour. Although the apple remains distinct, it doesn’t overshadow the berries, which remain the stars.
What other berries can I use in Mixed Berry and Apple Jam?
Like I said, this is a versatile recipe and the berries you use can be switched as you wish. There may be slight variations in the thickness of the jam dependent on the fruit, but it should always set well… Not least because of the additional apple (see below).
So… Here’s a few berry ideas for inclusion in Mixed Berry and Apple Jam…
- Blackberries
- Raspberries
- Loganberries
- Tayberries
- Blueberries
- Strawberries
- Blackcurrants
- Redcurrants
- Cranberries
- Gooseberries
- Mulberries
- Cloudberries
The benefit of using apple in jam… No added pectin
I’m not a huge fan of adding extra pectin to jam. It always seemed like unnecessary faff when I watched as a child, while strawberry jam was made in the kitchen. And I like to keep things simple. But… I do accept that when it comes to jam-making, fruit sometimes needs an extra helping hand to set. And that’s where apple (and a little lemon) can come in very handy…
As high pectin fruit, a little apple and/or lemon make a perfect addition to jam. They add natural pectin that helps the jam set with no extra fuss. As a rule… the less ripe the apple, the more pectin it will contain. And I always leave the skins on (washed of course).
Is this Berry and Apple Jam recipe easy to make?
Yes! I’ve kept my recipe for Berry and Apple Jam as easy as possible… And actually, it’s an incredibly straight forward and quick process… Perfect for using up fruit that may otherwise be destined for the bin.
Seriously… Providing you have a good heavy-based saucepan, a wooden spoon and a hob, you’re almost good to go. You will of course, need to sterilise the jars for the best shelf-life of the jam. But beyond that… it’s a simple case of dropping the fruit into a saucepan with a little water to heat and break down… Before sieving and boiling with the sugar to ‘jam point’.
NOTE: As a general rule for every 600 ml fruit puree, add 450g sugar.
How to use Berry and Apple Jam
Berry and Apple Jam has so many uses. Sure, it’s great to simply slather and enjoy on a slab of gluten free baguette or some perfectly golden wholemeal brown toast… But why not use it for the following treats
- To fill Jam Tarts made with Gluten Free Pâté Sucrée pastry
- A perfect pairing with frangipane for Bakewell Tart
- Dropped and baked into Jam Thumbprint Cookies
- Slathered on a decadent batch of Mincemeat Scones
- Or any other Scones for a cream tea
- Layered into Bread and Butter Pudding
- Swirled into a perfect Gluten Free Swiss Roll
- Used to fill a perfect Gluten Free Victoria Sponge Cake
- An alternative filling as Mixed Berry Jaffa Cakes
Ready to make Mixed Berry and Apple Jam?
If you make my Mixed Berry and Apple Jam, do let me know. Leave a comment or tag me on social media with your jammy photos. And tell me about any different uses you’ve found for it. You can find me on Facebook, Instagram, Twitter or Pinterest. (@glutenfreealchemist) #glutenfreealchemist
For lots of other gluten free inspiration, baking or otherwise, head over to our Gluten Free Recipe Book Index. It’s full of inspiration with hundreds of recipes to keep you happy in the kitchen. ALL shared for FREE with our love.
Enjoy.
Other fabulous preserves recipes on Gluten Free Alchemist you’ll love
Mixed Berry and Apple Jam
Key equipment
- sharp vegetable knife
- 2 to 3 jam jars
- Oven
- 2 saucers + freezer (optional)
- large heavy-based saucepan
- hob
- sieve
- candy thermometer (optional)
Ingredients
- 700 g mixed berries eg. blackberries; blueberries; raspberries
- 220 g tart apple leave skins on – cored and chopped into small pieces
- 2 tbsp lemon juice
- 450 g golden caster sugar for every 600 ml fruit puree, add 450g sugar
Instructions
Jar Sterilisation
- When you are ready to make your jam, sterilise your jars – Wash the jars in hot, soapy water, rinse and then place on baking trays into a cold oven.
- Turn the oven on to 140 C/275 F/Gas 1 and bring the oven to temperature. Once at temperature, leave the jars in the oven for 20 to 30 minutes, before turning off.
- Leave the jars in the oven as it cools until you are ready to fill them.
- Wash the lids in hot, soapy water, rinse thoroughly and then sterilise using boiling water, before leaving to drain.
Prepare to Test Jam (if not using a jam thermometer)
- Ahead of time, place 2 saucers in the freezer to chill (ready to test when the jam is done). See NOTES for instructions on the Wrinkle Test.
Make the Jam
- Rinse the fruit and drain. Core and chop the apples. Place all the fruit into a large heavy-based saucepan with a couple of tablespoons of cold water.
- Gradually heat the fruit and bring to a simmer, pressing against the side of the pan with the back of a spoon to release the juice. Simmer for 10 to 15 minutes until the fruit is soft, then remove from the heat.
- Push the fruit juice and pulp through a sieve with the back of a spoon to get as much juice and fruit puree as possible. This should make about 600 ml ‘pulp’.
- Discard the fibrous bits from the sieve.
- Return the fruit pulp to a clean pan, add the lemon juice and sugar and heat on a medium heat stirring until the sugar is dissolved.
- Now bring to the boil and using a cooking thermometer, heat to 220 F (jam set point), stirring frequently. (If you have no jam thermometer, use the Wrinkle Test – See NOTES)
- Remove from the heat and carefully transfer into the sterilised jars straight away. As the jam cools the tightly screwed lids will ‘suck in’ to produce a vacuum and keep sterile for storage.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Mixed Berry and Apple Jam shared with
- Cook Blog Share
- Fiesta Friday #415 with Angie
- Full Plate Thursday #573 with Miz Helen’s Country Cottage
- What’s For Dinner #350 with The Lazy Gastronome
- Sundays on Silverado #77 with The House on Silverado
We have featured your awesome post and thanks so much for sharing with us at Full Plate Thursday, 574. Have a great week and come back soon!
Miz Helen
Thank you so much Helen. I’ve just popped over. Much appreciated.
Thanks for hosting and have a great week xx
Your Mixed Berry and Apple Jam looks delicious, we will love it! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 574. Have a great week and come back soon!
Miz Helen
Ah berries – the gems of summer for sure! Thanks for sharing at the What’s for Dinner party! I appreciate you sharing your goodies. Have a fabulous weekend and see you again on Sunday!
You’re welcome Helen. Thanks for hosting x
Your jam looks a fantastic with its rich autumnal colour and what a great result for your first go at jam-making. I love how you've been using it in your baking too! Thanks for such a lovely entry into the #NoWasteFoodChallenge
Thanks Vohn. It definitely won't be my last jam experience. Let's hope I am as fortunate with the result next time round!
Your jam looks glorious, what a fab colour. Apple was a brilliant addition as that contains all the pectin you need. Any serious jam makers frown heartily at adding pectin or jam sugar, so you did right 🙂 If no apple, lemon juice is often used with things like strawberries that have little pectin of their own.
Thanks Choclette. That's really helpful advice and a good endorsement. I will make sure I remember to check my likely natural pectin content next time I make jam and adjust accordingly with a little juice if needed……..
This looks amazing and how timely, I just made a crumble bar using and oat flour base and crumble topping over frozen cherries and berries. Delicious but the crumble was dropping quite a bit once I had cut it up. This may be just the key ingredient to help hold it all in place. Thanks for uploading Kate! Check out the bar here
Thanks Ryan and no worries. Checked out your crumble bake. Looks damn tasty!
What an amazing fantastic colour! Looks wonderful. I love all the berries you used. Great idea to sieve it too, I don't mind the odd seed but a whole mouthful is less good to crunch on. This looks amazing
Thanks Katie. It certainly has a full on flavour! I am not a big fan of too many seeds and berries by their very nature seem to have more than their fair share. Definitely worth a bit of a sieve!