Easy Blackberry & Apple Jam
A simple and delicious Blackberry and Apple Jam where the fruits are all cooked in one pot with no added pectin.
Servings 6 x 300 ml jars approx
Ingredients
- 600 g Blackberries washed & drained
- 500 g Bramley apples peeled, cored and cut into berry sized chunks
- 1.1 kg Granulated sugar
- 300 ml Water
- 10 g Butter
Instructions
- Put the water and apple chunks in a preserving pan (or similar) and simmer gently until soft (about 5 mins).
- Add the blackberries, bring to the boil and simmer until soft (about 15 – 20 mins).
- Add the sugar off the heat stirring to dissolve the crystals.
- Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 mins stirring regularly.
- Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready.
- If not boil for another 2 mins and repeat test until ready.
- Remove excess scum with a slotted spoon and then stir in the butter to remove the rest.
- Ladle into hot sterilised jars and screw lids on immediately.
- Makes 1.8 kg.
Notes
Sterilise jam jars and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.