Saturday, 30 July 2011

Blackberry and apple jam (2 colours)


We've been keeping an eye out for brambles in our local area this year with the aim of picking and cooking lots of blackberries. We picked our first this week - not far from our house and upon weighing them realised we had enough to make a mixed fruit jam. This jam is really easy to make and the house smelled incredible while it was cooking.

Ingredients
Bramley apples - 2 large, chopped
Water - 0.25 pint
Fresh blackberries - 450 g
Lemon juice - 2 tbsp
Sugar - 600 g
Butter - knob

Methods
1) Put the apple pieces and water into a jam pan or large saucepan and simmer for 5 to 10 minutes until the apple is soft.
2) Add the blackberries and lemon juice and stir well. Cook for 5 minutes until the blackberries have softened.

3) Add the sugar and stir well until dissolved. Stir in the butter. Bring to the boil and boil rapidly for 15 - 25 minutes until the jam has reached setting point - we didn't really know how to tell, but when the excess liquid had gone we turned the hob off and the jam turned out fine. Leave to cool down a little for 15 minutes.
4) Spoon into sterlised jars (place them upside down on a baking tray in the oven at 140°C for 15 minutes and fill while hot), cover with wax paper discs and their lids and leave to cool. Makes 1 kg.

6 comments:

  1. Two (possibly) useful tips.

    1) If you are making blackberry and apple jam (without other fruit and hence a high quantity of apple) I (well probably actually my mum) found that grating the apples rather than chopping them up seemed to work better -- i.e. you get a jam that was a little easier to spread on toast.

    2) Testing for a set is tricky. The easiest way I know is to rapidly cool a small drop of jam on a saucer. Put the saucer in the freezer when you start making the jam. Once you think you have a set, take the jam off the heat, get the saucer from the freezer and place a small drop onto it. Pop the saucer back into the freezer for about a minute. Now gently slide your finger along the saucer and into the small spot of jam. What you are looking for is the surface to wrinkle up.

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  2. oh and two more things...

    1) I love the jam jar lids. do you know where you got them from as I'm sure Bryony would love them.

    2) glad to see the jam pan continues to be useful!

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  3. Thanks Mark - much appreciated. I did chop the apple up pretty small, but grating would definitely be easier. We'll probably make another batch in a couple of weeks so will try your method of testing to see if it's set. Cheers.

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  4. and thanks for the jam pan too!

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  5. Mark the jars are Rowse honey jars. Ian was eating the honey and saving the jars to put tealights in at the wedding, but we didn't use them in the end. As well as the adorable lids they have little bees every now and then on the jars themselves.

    The preserving pan is indeed proving very useful, thanks.

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  6. Thanks Helen, I'll have to make sure I buy Rowse honey next time I need some.

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