Ingredients
- 500g blackberries
- 500g cooking apples, peeled, cored and chopped
- Juice of 1 small lemon
- 1kg jam sugar
Method
- 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 it doesn’t, 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.
Nutritional info
Per tablespoon: 42kcals, no fat (no saturated), 0.1g protein, 11.2g carbs, 11.2g sugar, trace salt
Chef's tip
Jam sugar has added pectin, which guarantees a good set. Store unopened for 6 months. Refrigerate once opened. You will need a few jam jars with tight-fitting lids.