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Blackberry & Apple Jam

This autumnal jam is great on hot toast. Jams hold up firm, but should spread easily. Jams can keep for up to one year.

Method:

  1. Peel, core and slice the apples. Place into preserving pan with a splash of water.
  2. Cook the apples gently, stirring from time to time, until softened – keep on a medium-low heat.
  3. In a separate pan, cook the blackberries with a splash of water. Place over a medium heat until soft and pulpy.
  4. Add the blackberries to the apples. Make sure you are still on a medium-low heat.
  5. Add all of the sugar to the pan. Stir until the sugar has dissolved. Place your jam thermometer into the pan. Place a saucer into the freezer.
  6. Increase the heat and bring to a rapid boil. Take a pastry brush and brush the sides of the pan, to prevent crystallisation.
  7. Stir occasionally until the jam reaches 104C. Take the saucer out of the freezer and drop a little jam on the plate. Push the jam to see if it ‘wrinkles’ to check consistency.
  8. Once the jam has reached the setting consistency, take the pan off the heat and leave to settle for 10 minutes before decanting, so that fruit doesn’t settle to the bottom.
  9. Decant the jam into warm sterilised jars using a metal funnel. Cover and label.

 

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Amy Win
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Blackberry & Apple Jam

This autumnal jam is great on hot toast. Jams hold up firm, but should spread easily. Jams can keep for up to one year.

PREP 30 MINS

Ingredients

  • Blackberries – 200g
  • Bramley Apples – 400g
  • Granulated Sugar – 450g