Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Reduced sugar Blackberry and Crabapple Jam

  • 500 grams blackberries
  • 300 grams crabapples
  • 200 milliliters water
  • 350 grams sugar
  • 2 tb lemon juice

Yield: 750 Ml. Sterilize some jars - wash in hot soapy water and rinse well. Shake out as much water as you can, then dry in a 160 C (325 F, Gas 3) oven for at least 10 minutes. Put a saucer in the fridge to chill. EITHER grate the crabapples, discarding the cores, OR cut out the cores and chop the apples finely in a processor. Put the berries, apples and water in a saucepan. Bring to the boil then simmer 5 minutes, stirring occasionally. Add the sugar and lemon juice. Stir until sugar is dissolved then increase heat and boil rapidly for 7 minutes. Remove from heat and test for set: put a teaspoonful onto the chilled saucer and chill again for at least 2 minutes until cold. This is what the jam will be like when it has cooled. If it is too runny, clean off the saucer (so you don't get mixed up!), put it back into the fridge and boil the jam for another minute or so. Test again. When happy with set, ladle into hot sterilized jars and put on lids. NOTES: The set of this spread is softer than conventional jam as it has less sugar. Also, it MUST be kept in the fridge - will keep for 1 month. Will freeze also, but thawed jam must be used within 2 weeks. Try reducing the sugar further from 350g to 300g.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo