Saturday, 10 September 2011

Apple and Blackberry Jam

Following on nicely from last week's blackberry blogging - here is what happened to the blackberries!

Plenty left  so what better way to pass a wet Saturday afternoon than to make jam out of them?

My recipe is very simple:

  • 1lb ( 500g) of chopped  peeled and cored apples
  • 1lb (500g) of washed blackberries 
  • 2lb ( Ikg) of sugar
  • 1 small lemon
  • 3floz ( 100ml) of water

Place all ingredients except the sugar into a large pan ( must be large, it will boil up a lot) and cook gently for 10-15 minutes or until the apple is soft. I tend to like chunky jam so I don't chop too finely so this stage can take a bit longer.

Whilst the fruit is cooking, prepare and sterilise the jars ( wash in hot soapy water, rinse well and place in oven heated to around 250f or 120 C until dry). Keep them warm until you need them.

Once the fruit has softened, add sugar, stir until dissolved and then boil rapidly until set point reached.*  Start testing after about 10 minutes. This jam cooks quickly.

Once set point is  reached remove from heat, stir and pour into the waiting jars. Seal immediately with a wax disk and tightly cover with a lid. Allow to cool and label ( I tend to skip that bit and can never remember what type of jam it is!)

 * to check for set point, stir jam and place a little on a cold plate. Once it has cooled prod  it gently  with your finger. If it is "done" the surface will wrinkle as you push. If it is still too runny continue to boil for another few minutes and try again.

Now that accounts for another lb of apples - just half a ton to go now!
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