2.5kg (5½lb/11cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
juice of 1lemon
6bay leaves (preferably fresh)
Stem the berries and wash. Bring the berries to a boil in enough water to cover the bottom of a large pot. Immediately pour through a sieve and push through using awooden spoon. Discard the peels and seeds. Return the pulp together with the apple chunks and bay leaves to a boil and add the sugar. Allow the jam to reduce for 30 minutes. Do the refrigerator test and fill clean jars. Tighten the lids and store upside down to cool.