Apple and blackberry jam

Recipe Autumn lg

At Well Seasoned we love to bottle Autumn's finest fruits to see us through the Winter. This recipe from our friend Sophie Hart is one of the tastiest we've had recently. We're jammin', we're jammin'...

You will need:

To make around 900ml of jam

  • 2 cooking apples - peeled, cored and chopped
  • 600g blackberries
  • 175ml water
  • 750g caster sugar
  • Juice of 1 lemon

Cooking instructions

1. Before you start (the day before if you can) place a small saucer in the freezer.  You will use this when testing for a set.

2. Place your jars and lids in the oven at 160 for ten minutes to sterilise.  Carefully remove them and stand on a board close to where you are making the jam.

3. Put the apples and water in a pan and bring to the boil.  Simmer until the apples are soft (approx 10 minutes)

4. Add the blackberries and sugar.  Stir non stop until the sugar has dissolved (I put the sugar in the microwave for a minute beforehand to help it dissolve faster)

5. Increase the heat until the surface reaches a rolling boil (the entire surface will be bubbling).  Keep at a rolling boil for around 15 minutes then take off the heat to let the bubbles come down.  Take a potato masher and press down to help break up the blackberries if you need to, add the lemon juice. 

6. Return the pan to the heat to get back to the rolling boil.  After a further ten minutes take off the eat and let the bubbles come down.  If the volume of the mixture has reduced by around half, test for a set (if not, bring back to the rolling boil stage for 5-10 minute intervals, depending on how much your mixture still needs to reduce by). 

7. To test for a set, remove your saucer from the fridge and place small amount (teaspoon) of jam onto it.  Lean the saucer from side to side so it spreads a little over the surface.  Place the saucer in the fridge for 2 minutes.  After 2 minutes take it out and push the jam lightly with your finger.  If the surface wrinkles up you have a set.  If not, put your saucer back in the freezer.  Return the pan to the rolling boil stage for 5 minute intervals and keep testing for a set until you have one. 

8. Once you have a set, take a tablespoon of butter and add it to your jam - this will get rid of the foam on the top.

9. To put the jam into jars, use a ladle and a funnel.  Fill the jars until almost 100% full (a few mm below the very top) and place the lids on tightly immediately.