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!

You’ll need:

500g blackberries

500g cooking apples – peeled, cored and chopped

Juice of a small lemon

1kg jam sugar

Jars, lids and labels

How to make your jam:

1. 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.
2. Place a couple of saucers to chill in your freezer.
3. 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.
4. 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.
5. 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.
6. Stir your cooled jam and then ladle into your freshly sterilised jars, making sure you seal each one carefully and label correctly!
7. Enjoy!