Yesterday, we unexpectedly harvested 2lbs of gorgeous Blackberries from our plot, and decided that this first crop should be preserved into jam. Blackberry and Apple Jam has to be one of the most simple jams to make – even a Rookie can do it ! This is what we did.
1lb Cooking Apples – peeled, cored and chopped into chunks
1.5lbs Granulated Sugar (& 1 sachet of Pectin if required)
1/2 cup Lemon juice
Knob of Butter (if required, to disperse foam)
Mix all the ingredients in a large pan. As apples have naturally high levels of pectin, you may or may not wish to add extra. With enough time and patience, the jam should set without it, however if you have neither, or struggle with setting (as we do) then add as per packet instructions.
Bring to the boil (adding butter if required) and cook at a high heat for 15-30 minutes until the fruit is soft, before testing for setting point. Once you’re confident setting point is reached (we use the cold plate and finger technique), leave to cool slightly for 5 minutes, then pour your jam into sterilised jars.
Eat as soon as you desire – but try to let it cool first !