Apple and Blackberry Jam
By OcadoLife
Published on 16 November 2021
This delicious jam is perfect on bread or hot toast. A rich reminder of autumn and all its bountiful harvest to tide you through the winter months.Time and servings
1 hr 10 minsTotal time
10 minsPrep time
1 hrCooking time
Ingredients
- 875 g of bramley apples
- 450 g of blackberries
- 1 kg of caster sugar
Method
Step 1
Peel, core and slice the apples and place in a very large wide saucepan; a preserving pan ideally.Step 2
Place the apple peelings and cores in the muslin, tie to secure and add to the pan along with half a cup of cold water. Cook gently, stirring from time to time, until the apples are softened.Step 3
Meanwhile, cook the blackberries with half a cup of water in a separate pan, until soft and pulpy.Step 4
Remove from the heat. Strain the blackberries through a sieve pressing down with a wooden spoon to push as much of the fruit through as possible.Step 5
When you are left with a mush of pips, scrape the underside of the sieve to remove the last bits of the puree and add this along with the contents of the bowl to the softened apples along with the sugar.Step 6
Stir until the sugar has dissolved and increase the heat and bring to the boil.Step 7
Place the clean jam jars (without lids) in the oven and turn the temperature to 100C/Gas ¼ .Step 8
If using a thermometer, secure it to the edge of the pan and continue to boil until the temperature reaches 104C, stirring occasionally to ensure the bottom isn’t burning.Step 9
Alternatively boil the mixture for approximately 15 minutes, stirring occasionally. When the mixture looks thick and syrupy, remove from the heat. Take one of the saucers from the freezer and spoon on a drop of the jam.Step 10
Leave for a minute or so then push gently with your finger, if the surface wrinkles you have reached setting point. If it doesn’t wrinkle return the pan to the boil and cook for a further 5 minutes before testing again.Step 11
Once setting point has been reached remove the pan from the heat. Take the jars from the oven and spoon or pour the hot jam into them. Wipe any drips around the neck of the jar with a clean damp cloth.Step 12
Cover with waxed discs and seal with cellophane lids. Leave to cool then label. Store in a cool, dark place. Once opened keep in the fridge.