Blackberry and Apple Jam

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg blackberries
  • ½ pint/250 ml water
  • 2lb/1 kg cooking apples
  • 6lb/3 kg sugar

Method

Wash the blackberries and remove any stems and unripe berries. Put the berries into a pan with half the water and simmer until tender. Peel, core and slice the apples, and cook in the remaining water until soft but not broken. Combine the two fruits and liquid in one pan, and stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.

Part of

‌