Method
Step 1:
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.
Step 2:
Add the golden granulated sugar, bring to the boil, stirring, and then boil rapidly for about 10 minutes.
Step 3:
Pour in the apple pectin, cook for a few more minutes.
Step 4:
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
Step 5:
Put clean jars upturned onto a baking sheet and heat on the lowest oven setting for 15 minutes to sterilize the jars. Pour in jam, cover, seal and label.
Ingredients
For The Jam
- 600g Blackberries
- 500g Apple(s) (cooking, cored and chopped)
- 100ml Water (warm)
- 1.2kg Billington's unrefined golden granulated sugar
- 100ml Apple pectin
Utensils
- Large preserving pan
- Sterilised jars and lids
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Ingredients
For The Jam
- 600g Blackberries
- 500g Apple(s) (cooking, cored and chopped)
- 100ml Water (warm)
- 1.2kg Billington's unrefined golden granulated sugar
- 100ml Apple pectin
Utensils
- Large preserving pan
- Sterilised jars and lids