Blackberry and Apple Jam II

Blackberry and Apple Jam II
Recipe type: Jam
Cuisine: British
  • 1 kg (2lb) blackberries
  • 350g (12 oz) apples (any type will do)
  • water
  • granulated sugar
  1. Core and roughly chop the apples. Cutting into quarters or smaller is fine, and don't remove the skin.
  2. Put the apple and blackberries in a large preserving pan . Add the apple cores in a muslin bag and add just enough water to cover the fruit and simmer until soft.
  3. Remove from the heat and push the soft fruit through a sieve to remove skin, bits of core you missed and pips.
  4. Weigh the sieved pulp and return it to the pan.
  5. Add 450g (1lb) of sugar for each 450g (1lb) of sieved pulp.
  6. Heat gently until all the sugar has dissolved, then bring to the boil.
  7. Boil hard for about 10 minutes or until the jam reaches setting point.
  8. Pour into hot prepared jars and seal tightly.

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