MAKING BLACKBERRY AND APPLE JAM
At Kirstie's Handmade Fair I bought Sof McVeigh's book 'Treat Yourself Natural'. It has plenty of great recipes and remedies made from things gathered from nature. Living in the countryside I thought I'd make use of the potential ingredients growing all around me and make some stuff with them.
A nice, easy, seasonal recipe is Blackberry and Apple jam, make it quick before the blackberries go over! We have an abundance of Blackberries here so I picked some for the recipe and some apples from our apple trees.
Did you know blackberries are full of antioxidants; they boost your immune system and help fight off colds.. bonus for this time of year! They also contain manganese which is great for bones and general cell function.
You will need:
500g chopped apples (weighed after peeling and coring)
1kg preserving sugar (I just used normal caster sugar!)
Large 5 Litre pan
Sterilized jam jars
Waxed discs (I used circles of greaseproof paper)
1. Put all the ingredients in the pan, squashing the fruit a little with the back of a spoon.
2. Slowly heat, making sure all the sugar is dissolved, then increase the heat to boil and continue a rapid rolling boil for seven to nine minutes, you are aiming to reach a setting point for the jam at 104c.
3. Pour or ladle the jam into the jars.
4. Put the discs onto the jars, wax side down, while the liquid is still hot to ensure a good seal and to help the jam last longer. Then put on the lids.
5. Wait until the jars are cool then label with the date and type of jam. Unopened jars will last for six months to a year. When opened keep in the fridge.
Let me know if you make any!
Have a nice day :)