and Blackberry Jam Veg CD
Jam Preserve Preserves
375g/13oz Cooking Apples, peeled and thinly
1.3kg/3lb Granulated Sugar
Prepare the jars (see notes below)
Place the blackberries and half of the water in a saucepan, bring to the boil
then reduce the heat and simmer until tender.
Meanwhile, place the apples and the rest of water into another very large
saucepan, bring to the boil then reduce the heat and simmer until soft.
Add the blackberries to the cooked apple together with the sugar, and cook over
a low heat, stirring constantly, until the sugar has dissolved.
Bring to the boil and continue to boil for 15 minutes. Test for a set (see notes
Remove from the heat and stand for 10 minutes. Ladle jam into hot jars, cover
and label (see notes below).
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.