In autumn, the season of mists and mellow fruitfulness, our minds turn to the making of blackberry and apple jam. Every jar, holding the memory of summer, to be opened and relished on short winter days. A straight forward and very satisfying recipe.
Preparation Time: 10 minutes to sort and wash fruit.
Cooking Time: Takes 30 minutes to make, plus 15 minutes for cooling and sterilising jars.
500 gm blackberries
500 gm cooking or windfall apples, peeled, cored and chopped
Juice of 1 small lemon
1 kg sugar
How to make blackberry and apple jam
Put the blackberries and apples into a preserving or large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.
Pop a couple of saucers into the freezer to chill. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat.
Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer. Set aside to cool for 1 hour.
Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Stir the jam, then ladle into each jar, seal and label.
Adding apples to a jam or jelly recipe gives you a good set as they contain lots of pectin.
Will store unopened for 6 months but refrigerate once opened.