Blackberry and apple jam

• 1½ lb (700 g) cooking apples
• ½ pint (300

Peel, core and slice the apples into a saucepan. Add half the water and cook gently until soft. Put the blackberries into a preserving pan, add remaining water and simmer gently until tender. If a seedless jam is liked, press the blackberries through a nylon sieve and return to the rinsed pan.

Add the apples and sugar to the blackberries and stir over low heat until the sugar has dissol