blackberry & apple jam
Please note: This is not an original recipe, I found it on the internet.
Ingredients |
Instructions
1. Prepare the jars (see below).
2. Place the blackberries and half of the water in a saucepan, bring to the boil then reduce the heat and simmer until tender.
3. Meanwhile, place the apples and the rest of the water into another very large saucepan, bring to the boil then reduce the heat and simmer until soft.
4. Add the blackberries to the cooked apples together with the sugar, and cook over a low heat, stirring constantly, until the sugar has dissolved.
5. Bring to the boil and continue to boil for 15 minutes. Test for a set (see below).
6. Once set, remove from the heat and stand for 10 minutes. Ladle the jam into hot jars, cover and label.
Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm to prevent the jars from cracking when the hot filling is added.
Testing for set - Remove the pan of jam from the heat. Drop a teaspoon of jam onto a cold saucer (put un fridge/freezer beforehand). Allow it to cool then gently push your finger through the jam. If it wrinkles a set has been achieved. If not, return to the heat and continue to boil for a few more minutes. Test again, and repeat until the jam is set.
Filling and covering the jars – Fill to within 1cm/ ½ inch of the top and wipe the rims of the jar with a damp cloth. Whilst still hot, cover with a waxed disc (wax side down), immediately place a cellophane cover over the top then cover with a screw top lid.
Storage – Store in a cool dark place for 2-3 months before consuming.