Blackberry and apple jam

This was so easy:

• 600 g Blackberries, washed & drained
• 500 g Bramley apples, peeled, cored and cut into berry sized chunks
• 1.1 kg Granulated sugar
• 300 ml Water
• 10g Butter

Instructions

1. Put the water and apple chunks in a preserving pan and simmer gently until soft (about 5 mins).
2. Add the blackberries, bring to the boil and simmer until soft (about 15 – 20 mins).
3. Add the sugar off the heat stirring to dissolve the crystals.
4. Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 mins.
5. Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready.
6. If not boil for another 2 mins and repeat test until ready.
7. Remove excess scum with a slotted spoon and then stir in the butter to remove the rest.
8. Ladle into sterilised jars. Makes 1.8 kg.

Reading between the lines, the apple could be increased: I did approximately equal quantities peeled, cored and chopped apple with blackberries, as my blackberry picking was rather sparse. I also used just over three quarters of the amount of sugar, sugar being bad for you and all that... the jam was a wobbly set, but still worked...