Blackberries are delicious. So are apples. These two flavours with the juxtaposing textures work well in combination. Also it’s lovely to use seasonal fruits – mainly because it keeps cost down! (especially if you can resource your fruit for free). Unfortunately, the blackberry season is basically over, but there might be a few on a hedgerow near you if you are lucky.
TOP TIP: Blackberries keep well in the freezer. Place on a baking tray until frozen and then toss into a freezer bag until you need them.
- 1kg Blackberries
- 1kg Cooking apples
- 2kg jam sugar
- Juice of 2 lemons
WHAT YOU NEED
- Jam jars
- Kit for sealing jam
- Baking tray
- Large saucepan
Spend an afternoon frolicking around collecting blackberries and apples.
Sterilise your Jam Jars. The easiest way to do this is to this is to simply put them through the dishwasher. Alternatively, place on a sheet of newspaper on a roasting tray and heat in the oven for 45 minutes on degree heat.
Place a couple of saucers into the freezer.
Place the blackberries, cut up apples, lemon juice and 200 ml of water into your biggest saucepan on a medium heat. You can use two saucepans if necessary. Let the fruit soften and expand for about 15 minutes.
Next add the sugar and stir until it dissolves.
Bring the mixture to the boil and let bubble for at least 5 minutes – but it usually takes longer. To know when the jam is ready, retrieve your frozen saucers, and teaspoon a little onto the plate. If the jam wrinkles against the back of the spoon, then the jam is ready! If it doesn’t – continue to boil for a little longer.
Once you are happy, take the saucepan of the heat and ladle mixture into sterilised jam jars. It’s then important to seal the jam; one method is to use wax discs and then cellophane lids to top the jam.
Don’t forget to label with the month, year, and type of jam!
Spread on toast and serve with a cup of tea for a delicious afternoon snack.