450g cooking apples, peeled, cored and diced
2½ tbsp lemon juice
knob of Butter
- In a heavy based saucepan, bring the apples and water to a boil. Simmer for 5-6 minutes until soft.
- Add the lemon juice and blackberries and cook for a further five minutes.
- Add the sugar, stirring until dissolved. Then add the butter and bring to a rolling boil. Reduce to a simmer and cook for 20-25 minutes.
- Test if the jam has reached the setting point by dropping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side, it has reached the setting point. If not, cook a little longer and test again.
- Remove the scum that has collected on top with a slotted spoon.
- Leave to cool for 15 minutes, then transfer into sterilised jars and seal.
Per serving: 157kcals, 1.1g fat (0.6g saturated), 39.3g carbs (36.5g sugars), 0.5g protein, 2.4g fibre, 0.008g sodium
Jars and lids must be cleaned in hot water and detergent, then rinsed and sterilised on a baking tray in the oven. A wide funnel and a hug can be useful when hilling hot jam into hot jars. Immediately after filling, place a wax disc wax-side-facing the surface of the jam, excluding air beneath. A bread board is a poor conductor and is a good base to cool jam jars on. Seal the sterilised lids securely.
If you’d like to learn more about the jam-making process, then more information can be found in this article