Satisfying and straightforward, this recipe takes 30 minutes, plus 1 hour cooling and 15 minutes for jar sterilisation – it makes about 1.5Kg and serves lots!
500g cooking apples – peeled, cored and chopped
Juice of a small lemon
1kg jam sugar
Jars, lids and labels
How to make your jam:
- Place your apples, blackberries, lemon juice and 100ml of water into your preserving pan. Using medium heat, bring to the boil and simmer gently for 10-15 minutes, until the fruit is tender and the liquid reduced.
- Place a couple of saucers to chill in your freezer.
- Add the sugar to your pan, stirring to make sure that it dissolves. Bring to the boil and let it boil rapidly for 5 minutes – remove from the heat.
- Place a teaspoonful of jam onto one of your chilled saucers and leave to rest for a minute. Drag your finger over the jam lightly – if you make a wrinkle then you’ve reached setting point; if you don’t make a wrinkle then return it to the heat and boil again for a couple of minutes before re-trying the wrinkle test. When you’ve reached setting point, set your pan aside to cool for 1 hour.
- Now you need to sterilise your jars so pre-heat your oven on its lowest setting. Clean your jars and lids thoroughly and then pop your jars onto a baking sheet upside down (without the lids on). Place in the oven for 15 minutes.
- Stir your cooled jam and then ladle into your freshly sterilised jars, making sure you seal each one carefully and label correctly!