Blackberry & Apple Jam

Pile the blackberries and apples into a large pan with the water. Simmer gently for about 15 minutes until the fruit is tender and the contents of the pan reduced.

Add the golden granulated sugar, bring to the boil, stirring, and then boil rapidly for about 10 minutes.

Pour in the apple pectin, cook for a few more minutes.

Turn off the heat. Put a teaspoonful of jam onto a cold saucer and leave it for 1 minute. Drag your finger lightly over the surface of the jam on the plate, if a skin has formed and wrinkles, that means it has reached setting point. If the skin doesn’t wrinkle, continue boiling for a couple more minutes, turn off the heat and try again. Cool for 1 hour

Put clean jars upturned onto a baking sheet and heat on the lowest oven setting for 15 minutes to sterilize the jars. Decant the jam into your warm jars, top with a wax circle and seal with the lid while still hot. This jam will keep unopened for up to one year and once opened up to one month in the fridge.