Low Sugar Blackberry & Apple Jam has all the flavour of Blackberry & Apple Jam with two-thirds less sugar than traditional jams and jellies. It’s easy to make in a small batch and perfect to spread on bread, toast and scones.
Why make Low Sugar Blackberry & Apple Jam?
Blackberry & Apple Jam is a classic combination of autumn fruits. And foraging for blackberries is an annual treat for me around the hedgerows on my farm. I usually make a batch of Blackberry & Apple Jelly or Spiced Blackberry Jam. However, after the success of my Low Sugar Plum Jam, I am making this low sugar version of Blackberry & Apple Jam.
I know many of my readers are conscious of their health and I’ve had a few requests from readers for jam recipes with less sugar.
How much less sugar is in Low Sugar Blackberry & Apple Jam?
This recipe for Low Sugar Blackberry & Apple Jam has two-thirds less sugar than my traditional recipes. My traditional jam recipes usually have a similar weight of sugar to the weight of the fruit but my Low jam recipe has one-third of sugar to the weight of the prepared fruit.
What kind of sugar should I use?
I use granulated white sugar and this works perfectly for jam to eat at home. If you plan to enter a competition with your jam, buy specialist preserving sugar. This type of sugar has larger crystals that dissolve more slowly and create a crystal clear jam with less froth on top. Jam Sugar that has added pectin and gelling agents is not suitable for this recipe.
Do I need to add pectin to the jam?
Pectin is the ingredient that makes jam set or gel. Lemon juice helps the pectin strands to come together and set the jam so there is no need to add extra pectin. As lemon juice is highly acidic it also helps to reduce the growth of bacteria.
What kind of apples should I use?
Use apples that break down to a pulp. The best known and most easily available in the UK is the Bramley Seedling. I also use the apples from my Discovery apple tree and they cook down really well. But there are many other varieties as outlined in this article on The Best Cooking Apples to Grow.
What kind of blackberries do I need?
Use either cultivated sweet blackberries, the kind available to buy in greengrocers, markets, and supermarkets. Or you can use foraged blackberries from the hedgerows.
How do I know which blackberries to pick?
I have full details of where to forage for blackberries and how to tell which ones to pick in my recipe for Blackberry & Apple Jelly.
Can I remove the seeds from the jam?
Blackberries can have a lot of seeds. I use cultivated blackberries for this jam because they have fewer seeds than wild blackberries. However, if you really want to remove all the seeds then here is what to do:
- Cook the blackberries and apples with lemon juice and water until soft.
- Press the mixture through a sieve
- Return to the pan and add the sugar, then proceed as per the recipe.
- This process will reduce the amount of jam you make but it will remove the seeds.
What does Low Sugar Blackberry & Apple Jam taste like?
It has a rich fruity flavour and tastes just like traditional Blackberry & Apple jam. It is perhaps slightly more fruity. The low sugar jam has is a softer set than traditional jam but firms up in the fridge and spreads well.
How do I store low sugar jam?
You must store the jam in the fridge because of the low sugar content. You can keep it in a sterilised jar in the fridge for about 6-8 weeks. Although it is so good it is unlikely to last that long.
Can I freeze low sugar jam?
It’s a good idea to freeze this jam if you don’t want to eat it right away. Put the cooled jam into a small, clean freezer-proof container. You can keep it in the freezer for up to 6 months. To defrost, place the container in the refrigerator and defrost slowly overnight. Give the jam a stir and use it within a week of defrosting.
How do I sterise my jam jars?
- Carefully wash and rinse the glass jars and the metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 150C just as you start to make the jam. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your jam is ready take the jars out of the oven and fill them with hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
You can also sterilise your jam jars on a hot wash in the dishwasher.
What is a rolling boil?
A rolling boil is a fast bubbling boil You need to get the jam to a rolling boil so that it will set. I had the advantage of watching my mother make jam to see a rolling boil as it’s much easier to show someone than explain it. I made this video clip when I was making Fig and Lime Jam so I could show you what it looks like.
How can I tell if the jam is ready?
The usual tests don’t really work for Low Sugar Jam. However, I use a test similar to the wrinkle test to check it is set. The jam will not wrinkle as much as it would in a high sugar jam. But if you push your finger through the cooled jam on a saucer it should leave a clear space and not run back into the place where your finger has been.
- Before you start to make the jam place 2 saucers or small plates in the fridge.
- After the jam has been at a rolling boil for 10 minutes, take it off the heat.
- Put a teaspoon of the jam onto one of the saucers from the fridge.
- Return it to the fridge for 5 minutes.
- Take the saucer out of the fridge and push your finger across the jam. If it is ready it will leave a clear space and not run back into the space where you pushed your finger (see photo above).
- If it is not ready, bring the jam back to a boil for 5 minutes then repeat the saucer test. Be careful not to burn the jam on the base of the pan.
- Skim off any froth on top of the jam in the pan with a metal spoon, then pour or ladle your jam into sterilised jars and seal.
How do I serve low sugar jam?
Serve Low Sugar Blackberry & Apple Jam in the same way you serve any other jam. Try it on toast, scones, croissants, or on a toasted bagel.
More recipes for bakes to serve with jam
More Jam Recipes
PIN FOR LATER
Low Sugar Blackberry & Apple Jam
- weighing scales
- wooden spoon
- Lemon squeezer
- Sharp knife
- chopping board
- Large saucepan
- 1 glass jam jar with lid
- 150 grams blackberries
- 150 grams cooking apples
- 80 millilitres water
- 100 grams sugar
- 1/2 lemon juice
- Hull the blackberries. Peel, core & chop the apple.
- Put the blackberries and apple into a large saucepan.
- Add the water and lemon juice and simmer until the fruit is soft and pulpy. This takes about 5-10 minutes.
- Put a saucer in the fridge to chill for testing.
- Add the sugar and stir until it is all dissolved.
- Turn up the heat and bring the jam to a rolling boil.
- Boil for around 10 minutes stirring occasionally so the jam doesn’t stick. The jam should start to look thicker.
- Take the pan off the heat and put a small amount on the cold saucer. Put the saucer back into the fridge for 5 minutes.
- Test the set by pushing your finger through the jam on the saucer, it should wrinkle slightly and leave a clean space where your finger has been.
- Put the jam into a sterilised jam jar and seal with a tight lid.
- Store the jam in the fridge and use within 3 months.