Makes: 3-5 jars
Prep time: overnight
Cooking time: 30 minutes - 1 hour
Recipe taken from BBC Food.
The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits.
- 3 lbs. fresh blackberries
- 2 large cooking apples, washed, cored and diced
- 1 1/2 cups of water
- juice of 1 lemon
- granulated sugar (amount to use determined by amount of juice extracted)
- sterilized jam jars and jam pot covers
- Prepare cheesecloth or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the cheesecloth with a large bowl beneath, ready for the fruit juice to drip through.
- Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
- Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
- Tip the soft fruit and juice into the cheesecloth and leave to drip for 8 hours or until all the juice has been released.
- Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven (250F) for 10-15 minutes.
- Measure the juice. For every 2 cups of juice, use 2 1/4 cups sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
- Skim away any foam from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.