apple and blackberry Jam. This delicious jam recipe makes the most of the season's apple and blackberry bounty. Need something to store your jam in? Unlike our blackberry and apple jelly, there's no need to spend any time straining the fruit, and compared to the straight blackberry jam, the addition of Bramley apples and their natural pectin makes it so much easier to get the jam to set.
It's a very easy recipe, although quite time consuming. Blackberry jam for me is THE jam, the one and only, its flavour must bring back to mind exclusively blackberry, pureed and closed in a jar. Just equal quantities of cooking apple and blackberries. You can have apple and blackberry Jam using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of apple and blackberry Jam
- It’s 750 grams of cooking apples peeled and cored.
- You need 1 kg of blackberries.
- It’s 15 kg of sugar.
- It’s 2 tsp of cinnamon.
- You need 125 ml of water.
- Prepare 1 of jam jars.
- Prepare 1 of wax discs and jam covers.
Make sure you pick and clean the blackberries well. If you are using wild ones, soak them for a bit in salt water to draw any worms.grubs out. Core and chop the apples (no need to peel) and place them and the blackberries in a very big pan. This jam recipe is very easy to make and delicious!
apple and blackberry Jam step by step
- put peeled and corde appese in digest pan you have with the water on low heat.
- when softened add blackberries for 5 mins.
- Lower heat add sugar when dissolved add cinnamon.
- bring to the boil stir often across bottom until setting point us reached 104°F centigrade.
- add Jam to warm jars clean neck of bottle with clean damp cloth.
- add pax discs pax side resting on top of Jam.
- place Jam cover on top with elastic band or Jam lid.
- leave to cool.
- wipe jars baby wipe are ace label store in cool dark place.
- once open keep in fridge unopened Jam sound last 6 to 12 months.
The apple and blackberry go so well together. I use organic fruit and sugar – with very little sugar since the fruit is naturally sweet. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. Pile the blackberries and apples into a large pan with the water. Drag your finger lightly over the surface of the jam on the plate, if a skin has.