Blackberry and Apple jam is a perfect autumn recipe – delicious, straightforward and very satisfying, especially when the fruit comes straight from the garden, making it organic too. I love that this is another of those family recipes handed down from generation to generation. As ever, I asked my mum where she first learnt about it and this is what she told me…
My grandma always said that blackberries should not be picked in October as they must be left for the rest of nature to enjoy and also the witches! I disobeyed her this year as the blackberries were so plentiful and juicy and hoped that there was enough for us all! Her jam recipe is a favourite of mine as I remember having it piled onto hot toast for tea as the evenings drew in. A good Autumn recipe. It is also good on real vanilla ice-cream.
4lbs (1.8g) Blackberries
1½lbs (680g) Cooking Apples
Juice of ½lemon
Sugar – either jam sugar or granulated
1 Put the blackberries and ¼ pint of water into a pan and simmer until the fruit is soft. They can be left whole or sieved to remove seeds.
2 Peel, core & slice apples, add remaining water, bring to the boil and simmer until tender and cook together until thick.
3 Weigh the pulp and add equal amounts of warmed sugar and simmer until all the sugar is dissolved.
4 * Bring to the boil and boil rapidly until setting point is reached.
5 Leave to cool slightly in the pan, having removed any scum that collects around the edge, and stir.
6 Pour into warm sterilised jars, leave to cool and cover.
* NB To know if the setting point is reached, put a saucer to get cold in the fridge. Remove the pan from the heat, pour a teaspoonful of the jam onto the cold saucer and if the jam wrinkles when pushed with the finger setting point has been reached. If it doesn’t wrinkle put it back on the heat and cook and test until it does.