Blackberry apple jam
- 225g Bramley cooking apples (peeled and cored weight)
- 600g blackberries
- 2 tbsp freshly squeezed lemon juice
- 800g granulated sugar (or preserving sugar)
- 10g unsalted butter
- 1 sachet Silverspoon Pectin
Pre-heat the oven to 140C/120C Fan/Gas 2. Sterilise 3 or 4 jam jars and lids. Line a baking tray with baking paper, then wash and rinse the jars and lids. Heat them on the lined tray while you make the jam. Or you can wash the jars and lids in a dishwasher on a hot cycle.
Cut the apples into small pieces. Put them in your largest pan, over a medium heat, with 100ml water. Cover and simmer for 5 minutes. Add the berries and lemon juice. Simmer, uncovered, until soft - about 10 minutes.
Add the sugar and stir until it completely dissolves. Add the butter, bring to the boil, then boil hard for 2-3 minutes.
Stir the pectin into the jam. Bring back to full boil and boil for exactly 4 minutes. Turn off the heat and, using a slotted spoon, skim any scum off the surface.
Leave for 15 minutes, then spoon or pour into the hot jars, taking care because it will still be very hot. Cover the jars, wipe clean and label them.
The jam will keep for up to a year in a cool, dark place, unopened. Once opened, keep it in the fridge and use within four weeks.