Blackberry and apple jam
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Make use of those hedgerow blackberries that look so neglected and transform them into this luscious preserve
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Makes: 1.5kg (3lb)
Ingredients
- 600g (1lb 6oz) blackberries, hulled and washed
- 500g (1lb 2oz) cooking apples, cored and chopped
- 100ml (4 fl oz) water
- 1.2kg (2lb 12oz) golden granulated sugar
- 100ml (4 fl oz) apple pectin extract
Method
- Pile the blackberries and apples into a large pan with the water. Simmer gently for about 15 mins until the fruit is tender and the contents of the pan reduced.
- Add the golden granulated sugar, bring to the boil, stirring, and then boil rapidly for about 10 mins.
- Pour in the apple pectin and cook for a few more minutes. Turn off the heat. Put a teaspoonful of jam onto a cold saucer and leave it for 1 min.
- Drag your finger lightly over the surface of the jam on the plate. If a skin has formed and wrinkles, that means it has reached setting point. If the skin doesn't wrinkle, continue boiling for a couple more minutes, turn off the heat and try again. Cool for 1hr.
- Put clean jars upturned onto a baking sheet and heat on the lowest oven setting for 15 mins to sterilize the jars. Pour in jam, cover, seal and label.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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