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