Luscious Blackberry and Apple Jam

17 Sep

This year the blackberry crop was surprisingly good, as a result I had about 5kg of blackberries in the freezer waiting to be gobbled up in any sort of delicious dessert… But there is only so many blackberry desserts that one can cope with so I decided to chance making blackberry and apple jam.

That way I would be able to enjoy the benefits of my crop well into the winter months, slathered on thick toast or  swirled through steaming hot porridge. In my opinion there was no better solution. This jam has a wonderful flavor and because it is sieved, there are no nasty seeds. ( Not so attractive when they get unknowingly stuck between your teeth!)

Luscious Blackberry and Apple Jam (Makes 8 jars)

2kg blackberries

500g tart apple (Such as Granny Smith or Brambley),peeled, cored and roughly diced

150ml water

juice of 1 lemon

4 whole cloves

700g-1kg granulated sugar

  • In a large heavy-based sauce pan, put your blackberries, apples, water, lemon juice and cloves and bring to the boil over a high heat, stirring regularly( If you can manage to stir it, my arm was ready to fall off by the end!)
  • Reduce the heat and simmer for 15-20mins until all the fruit is very soft. Sieve the fruit into a clean pan, discard the leftover seeds and cloves.
  • Add sugar to taste, stir to incorporate and simmer for a further 20mins. To check if the jam is ready, put a plate in the freezer for 2mins, take it out and put a spoon of jam on it. Put the plate in the fridge and leave it for another 2mins. When you take it out run your finger through it and it should stay separated. If this doesn’t happen, simmer for a further 5mins and repeat until ready.
  • Put the jam in sterilized jars (See note), Screw the lids on tightly then turn the jars upside down until cool to seal.

Note: To sterilize the jars, wash in hot soapy water then put in an oven preheated to 150ºc/300ºf and bake for 10mins.

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