Blackberry and Apple Curd

• 2lb apples
• 2lb blackberries
• Juice of two

Peel and core the apples, and cook with the blackberries in very little water until soft. Put through a sieve. Cook in a double saucepan with lemon juice, butter and sugar. When the butter and sugar have melted, add the well-beaten eggs and cook until the mixture thickens, stirring well. Pour into hot jars and cover. This will keep for about two months.