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…
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.
Other fabulous preserves recipes on Gluten Free Alchemist you’ll love
Mixed Berry and Apple Jam
- sharp vegetable knife
- 2 to 3 jam jars
- 2 saucers + freezer (optional)
- large heavy-based saucepan
- candy thermometer (optional)
- 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
- 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.
© 2019-2022 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