Tag Archives: blackberry

Chunky Apple and Blackberry Jam

Chunky Apple and Blackberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Serves: 7 large jars
 
Ingredients
  • 1.8kg (4lb) sliced apples
  • 700g (1½lb) blackberries
  • 2.3kg (5lb) sugar
  • water
Instructions
  1. Peel, core and slice the apples.
  2. Float the blackberries in a bowl of water to remove debris.
  3. Add the apples and berries to a preserving pan with a little water to prevent the fruit from burning.
  4. Place over a low heat and cook gently for about 20 minutes to soften the fruit but not to reduce it to a pulp.
  5. Add the sugar.
  6. Increase the heat and stir well until all the sugar is dissolved.
  7. Bring to a rolling boil and continue to boil until setting point is reached.
  8. Pour into heated and sterile jars.
  9. Seal whilst still hot.
Notes
Use either fresh or frozen blackberries - they work equally well. This jam can be a little sweet, but it's high in pectin so you can reduce the sugar slightly, or add the juice of a lemon to give a more tangy taste.
 

Plum and Blackberry Jam

Plum and Blackberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) plums
  • 500g (1lb 2oz) blackberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place the blackberries and plums in a preserving pan.
  2. Heat gently whilst stirring and crushing the fruits so the juice is extracted.
  3. Make sure the bottom of the pan does not over heat and burn the ingredients before they release enough juice.
  4. Continue to cook until the plums are soft and pulpy.
  5. Add the sugar and stir well until all the sugar is dissolved.
  6. Bring to the boil and continue to boil until setting point is reached.
  7. Transfer to warmed and sterile jars, then seal well.
 

Bramble Jelly

Bramble Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.75kg (6 lb) of blackberries
  • 600ml (1 pint) of water
Instructions
  1. Pick the berries on a dry day.
  2. Put the berries and water into a preserving pan and boil gently for about 20 minutes, until they are very soft and tender.
  3. Mash the berries well, using a potato masher or similar tool.
  4. Pour the mash into a jelly bag and hang it over a large bowl.
  5. Leave to drip for 12 hours (over night is ideal)
  6. Measure the collected juice and then add 450g (1lb) of sugar to 600ml (1 pint) of juice, putting the lot into a clean preserving pan.
  7. Stir as you heat the pan to ensure that all the sugar dissolves.
  8. Boil firmly until the jelly sets when tested.
  9. Pour into prepared jars whilst still hot.
 

Blackberry Jam II

Blackberry Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.75kg (6 lb) blackberries
  • 150ml (1/4 pint) water
  • Rind and juice of 2 lemons
  • 6 lb. sugar
Instructions
  1. Put the cleaned fruit, the water and lemon rind and juice in a preserving pan.
  2. Simmer until the fruit is soft.
  3. Remove any scum and fruits floating on the surface.
  4. Stir in the sugar and boil rapidly until setting point is reached.
  5. Remove from the heat, skim, pour into pre heated jars, cover and seal whilst still hot.
 

Blackberry Jam

Blackberry Jam
Author: 
 
Ingredients
  • 9 units of crushed berries
  • 6 units of sugar
Instructions
  1. Combine berries and sugar.
  2. Bring slowly to a boil, stirring occasionally until sugar dissolves.
  3. Cook rapidly until the jam reaches setting point.
  4. As mixture thickens, stir frequently to prevent sticking.
  5. Remove any scum from the surface.
  6. Pour hot jam immediately into sterile, hot jars, filling them almost to the brim.
  7. Seal well
Notes
Use any unit of measure, kilograms, pounds, cups or jugs, it doesn't matter so long as you keep the ratio as 9 of fruit and 6 or sugar.
 

Blackberry and Redcurrant Jelly

Blackberry and Redcurrant Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) redcurrants
  • 500g (1lb 2oz) blackberries
  • 1.5 l (2½ pints) of water
  • sugar
Instructions
  1. Clean the berries, discarding any rotten fruit
  2. Put the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 450g (1lb) of sugar for every 575ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.
 

Blackberry and Mulberry Jam

Blackberry and Mulberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 750g (1lb 10 oz) blackberries
  • 750g (1lb 10 oz) mulberries
  • 1.5kg (3lb 5oz) sugar
  • 30ml (2 tablespoons) of lemon juice
Instructions
  1. Put the berries in a pan and very gently heat whilst stirring.
  2. As the berries break apart, make sure the bottom of the pan is stirred constantly until there is enough juice to prevent burning.
  3. When the fruits are pulpy, add the sugar and the lemon juice.
  4. Bring to the boil, stirring well to make sure that all the sugar is dissolved before the jam boils.
  5. Boil well until setting point is reached.
  6. Transfer to warmed and sterile jars.
  7. Seal well
 

Blackberry and Elderberry Jelly

Blackberry and Elderberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 4oz) blackberries
  • 1kg (2lb 4oz) elderberries
  • 2 lemons
  • 300ml (1/2 pint) water
  • sugar
Instructions
  1. Clean the berries, discarding any moldy or rotten fruit
  2. Put the fruit, the juice of the two lemons, and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 450g of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.
 

Blackberry and Elderberry Jam

Blackberry and Elderberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Elderberries
  • Blackberries
  • Sugar
Instructions
  1. Clean the berries, removing the stalks and any debris.
  2. Take equal quantities of blackberries and elderberries, place them in a preserving pan and bring gently to the boil. There is no need to add water.
  3. Boil for about 20 minutes.
  4. Add the sugar at the rate of 340g (3/4 lb) of sugar per 450g (1 lb) of fruit.
  5. Stir and make sure the sugar dissolves, then boil for an additional 20 minutes.
  6. Check for setting, and then pour into warm prepared jars and seal well.
 

Blackberry and Crab Apple Chunky Jam

Blackberry and Crab Apple Chunky Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Crab Apples (peeled, cored and chopped roughly)
  • Blackberries (twice the weight of the apple pieces)
  • Sugar (A little less than the combined weight of the two fruits
  • For example...
  • 1lb apple chunks
  • 2lb blackberries
  • 2.5lb sugar
Instructions
  1. Peel and core the apples, removing any bad parts.
  2. Cut the apples into rough slices about 1 to 2 cm (1/2 inch) across
  3. Float the blackberries in cold water to remove dust and debris, then remove any remaining stalks and unpleasant looking berries.
  4. Place the apple slices and blackberries into a preserving pan.
  5. Add the sugar and slowly heat the pan, stirring all the time.
  6. When the sugar is dissolved and the pan contains a liquid rather than dry fruit chunks, keep stirring but do not allow to boil until the apple pieces have taken on the colour of the juice and feel rubbery when you try to bend them.
  7. Bring to the boil ,remove any scum that appears on the surface, and test for setting straight away.
  8. When a sample of jam sets, pour the jam into prepared jars.
Notes
Crab apples are very high in pectin so this jam can often set as soon as it reaches boiling point.