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Ingredients2 kilo blackberries 500 g coooking apples Juice of 1 emon 700 ml pints of water 115 g of sugar for every pint of juice obtained. Use the kind that contains pectin or add additional pectin. |
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Method Wash and wipe the apples and cut into quarters but no need to remove the peel and cores. Wash and drain the blackberries and pick them over to remove stalks and any bad ones. Put the apples and lemon juice into the pan and simmer gently until soft. Add the blackberries and simmer gently until the blackberries are soft. Turn into a jelly bag and leave overnight until drained. Return the liquid to a jam pan and add the appropriate amount of sugar. Bring to the boil and boil rapidly until setting point is reached. Allow to cool, remove the scum and plour into sterile warmed jars.
Page last updated 10 September 2010 |
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