Jam and Preserve Recipes
Blackberry & Apple Jam
I went blackberrying as a child, I took my children, and now my grandchildren - the definition of a timeless classic
Ingredients
Blackberries
3lb
1.5 kg
Apples, Cooking
3lb
1.5 kg
Sugar, White granulated
6lb
3 kg
Juice of Lemon
2 each
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Method
- Wash the blackberries with a little vinegar in the water ( which removes the bugs! ), remove any stalks and leaves, then tip into a large preserving pan. Peel and chop the apples and add to the pan with the lemon juice.
- Place over a very low heat so that the juices begin to run and the fruit softens down, approximately 30 mins.
- Remove from the heat and add the sugar stirring gently until it is dissolved and the mixture doesn’t feel ‘gritty’.
- Return to the heat, turn it up fairly high and bring the pan of fruit to the boil, stirring occasionally. Watch that it doesn’t boil over - if this looks likely turn off heat immediately or carefully lift pan away.
- After about 15-20mins the jam will have darkened and thickened and it will smell different too. Test for a set. Pour into the warm, sterilised jars and leave until cold.
- If you picked the blackberries on a lovely walk, write a little about it on the label - it will be great to look back on when you open the jam later in the year for a Winter tea.
How long will it take to make?
How much?
Will make approx 4.5kgs/10lbs
Look after it
Keep in a cool, dark place
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