Blackberry Apple Conserve

Farmers Market Week Special

This conserve will disappear from your refrigerator sooner than you think. It’s that good. In late summers, I usually buy small batches of berries and freeze’em for off-season use. But, when I look at these delicious tart fruits, their dark bright colors allure me to make some jams. Alas, sugar is so omnipresent in food these days – makes me thrifty with its use. So, I control myself; can small batches and never more than one or two per season. Today’s Blackberry Apple Conserve is the second one this season. First one? Well, I did not get time to click pictures while making Mango Blackpepper Jam. I promise, will get you recipe. I have also included canning instruction with recipe today. I hope you enjoy this conserve as much as I do. Dark, soft, sweet and sour bite of blackberry and apple tastes amazing on a crisp butter toast - rest serves as base for tarts. Recently, we had cheese cake and I spooned some conserve on it, rich cake with tartness of blackberries, pure heaven!
Total Time: Prep Time: Cook Time:
Serves: 4


  • 2 Apple (Red Delicious or Golden Apple)
  • 3 Cup Black Berries
  • 2 Oranges (Navel, medium size orange)
  • 3/4 Cup Sugar
  • 1/2 tsp Salt
  • 1/3 Cup Water
  • 1 tbsp Lemon (juice)


  • 1. Sterilize Jars - Bring a pot of water to rolling boil. Heat 4 - 1/2 cup jars and lids to sterlize'em.
  • 2. Slice and Dice - Remove skin of apple and grate it. Zest the orange and roughly chop the pulp. Discard all seeds. In a heavy bottom pan, add water, lemon juice, apple and sugar and bring to rolling boil.
  • 3. Now add blackberries, orange slices and stir to combine.
  • 4. Continue cooking for medium-high heat for 10-12 minutes.
  • 5. Once the conserve color change to deep dark and it start getting thick, lower the heat and cook for 2-5 minutes.
  • 6. Check for Conserve Setting - Best way to test conserve for setting is to remove pan from heat, run a spatula from edge to center, if spatula leaves a clean trail behind and trail takes more than 10 secs to disappear, jam is ready to can.
  • 7. Canning - Fill hot jars with conserve, leaving 1/4 inch head-space. Place the lids. Process jars in heat bath at full rolling boil for 15 minutes. Remove from heat and tight the lids.

Savita's Notes:

If not canned, keep this conserve refrigerated for up-to two months or can per instructions below. Canned Conserve stays good for up-to 6 months. This recipe is good for 4 - ½ cup - jars and it easily doubles if you wanna make more. Apple is natural source of pectin, Apple pectin reduces the settings time of conserve.
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