Blackberry and Apple Jam
Picking blackberries is one of the pleasures of late summer. At this time of year, the bushes are covered in ripening fruit, so you can wander through the countryside on a sunny day, picking blackberries. Although the bushes are prickly, it's easy to fill a box with fruit. They don't contain much pectin though, so it's a good idea to combine them with cooking apples.
|1 kilo of blackberries||2.2 lb (pounds)1|
|1 kilo of apples||2.2 lb (pounds)|
|2 kilos of sugar||10 cups|
|4 tablespoons of water||4.8 tablespoons|
Choose jars that have well-fitting lids, wash and put them in the oven to warm.
Wash the blackberries and allow them to drain. Wash the apples, cut them into small pieces and put them into a big preserving pan with the water. Cook gently for 10 minutes, then add the blackberries and simmer until they become a purée. Add the sugar and stir until it is dissolved, then raise the heat and cook until setting point is reached. To test for setting point, pour a spoonful of jam on a saucer,
and run your finger over it. If the jam wrinkles, it is ready to pot. Pour the jam into the hot jars and place the lids on firmly.