This was just a small batch to try it out so only makes a couple of jars. You can double up to make 4/5 Jars or more depending on how many blackberries you can find.
- 400g Blackberries
- 400g Apples (peeled, cored and diced)
- Juice of 1 lemon
- 150ml Water
- 750g Jam sugar
- Big pan
- Stirring spoon
- Wax seals / jam jar lids
- Jam thermometer (optional)
- Cook the blackberries and apples on a low heat until soft , this takes about 20 minutes. Add the sugar, then stir in until all dissolved.
Turn up the heat, so boiling. Stir now and then, for about 25 minutes. If you have a jam or sugar thermometer, the ideal temperature should be around 105C.
DO NOT BE TEMPTED TO LICK THE SPOON!
Sieve the contents through muslin and remove the large pieces of apple, add the rest of the pulp (depending on how many lumps/pips you like).
Sterilise your jars in the oven –, about 10 minutes, fill to near the top with the jam. Cover with a wax seal / cellophane or the jam jar lid (either/or not both).
Decorate once cool!
Blackberries and apples were both foraged, therefore I only brought the lemon and jam sugar.