Categories: October

Ingredients

• 500g blackberries
• 500g cooking apples, peeled, cored and chopped
• juice of 1 small lemon
• 1kg jam sugar

Directions

1. Put the blackberries and apples into a preserving or large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.

2. Pop a couple of saucers into the freezer to chill. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat.

3. Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point, if not, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer. Set aside to cool for 1 hour.

4. Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Stir the jam, then ladle into each jar, seal and label.

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