I went blackberrying as a child, I took my children, and now my grandchildren - the definition of a timeless classic
Sugar, White granulated
Wash the blackberries with a little vinegar in the water ( which removes the bugs! ), remove any stalks and leaves, then tip into a large preserving pan. Peel and chop the apples and add to the pan with the lemon juice.
Place over a very low heat so that the juices begin to run and the fruit softens down, approximately 30 mins.
Remove from the heat and add the sugar stirring gently until it is dissolved and the mixture doesn’t feel ‘gritty’.
Return to the heat, turn it up fairly high and bring the pan of fruit to the boil, stirring occasionally. Watch that it doesn’t boil over - if this looks likely turn off heat immediately or carefully lift pan away.
After about 15-20mins the jam will have darkened and thickened and it will smell different too. Test for a set. Pour into the warm, sterilised jars and leave until cold.
If you picked the blackberries on a lovely walk, write a little about it on the label - it will be great to look back on when you open the jam later in the year for a Winter tea.
How long will it take to make?
Will make approx 4.5kgs/10lbs
Look after it
Keep in a cool, dark place
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Jam recipe published by Rosemary Jameson