Blackberry and Apple Jam
Those of you who read my entry a few days ago entitled What a Plonker! will know that making any preserves and chutneys in this house is a bit of a hit & miss affair. So, masochist that I am, I thought I had better redeem myself and make some blackberry and apple jam.
The household authorities were despatched to get blackberries and apples scrumped from my dad.
Using equal weights of apples and blackberries, the apples are put on to simmer in a small amount of water:
When the apples are soft the blackberries are added and boiled for a couple of minutes.
The same weight of sugar as fruit is added along with the juice of a lemon and slowly brought to the boil ensuring that the sugar is dissolved before boiling point is reached:
It is then boiled rapidly for 10 to 15 mins (or until it reaches 105°C).
I removed from the heat while I put a spoon full on a cold plate, left it for a few minutes and made sure it all wrinkled when I pushed my finger through it. It was OK so I bottled it into bottles that had been washed and put in the oven to sterilise.
The photo shows the use of my recycled jam funnel – the top half of a plastic milk carton.
The jam's fine, reputation restored!
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