I have a mental list of all the preserves I want to make as part of the Diddle Diddle Dumpling Home Made Christmas. This wasn't one of them. But when you discover loads of brambles in the local park, you're left with little choice but to pick them & get making! And just like the Strawberry Jam, you can't really go wrong with this gift. You need to be quick though, as like with the strawberries, blackberry supplies will be depleting by the time Christmas rolls around. So, get picking & get making!
What You Need.
500g of Blackberries (preferably wild but shop bought will do).
500g of Cooking Apples (after coring & peeling).
125ml Water.
1kg of Granulated Sugar.
Juice of one Lemon.
1 heaped Tsp of Ground Cinnamon.
½ Tsp of Unsalted Butter.
3-4 Jam Jars with lids (450g is ideal).
Method.
- Wash your blackberries, chop your apple into small pieces (roughly 1cm cubes) & sterilise your jars.
- Pop the apple into your pan (again a large heavy based pan, such as a jam pan) alongside the water and warm for a few minutes. Then add the blackberries and heat whilst stirring for 5 minutes, until the blackberries release their juices.
- Add the sugar & lemon juice to the pan and stir on a low heat until all the sugar has dissolved. In case you're wondering, the reason you only use granulated sugar instead of jam sugar in this recipe is because the apples already contain the pectin required (the science-y ingredient required to let your jam set) which you find in jam sugar.
- Add the cinnamon. This part is optional but gives the jam a bit extra flavour.
- Bring the mixture to a rolling boil for 15 minutes or until it reaches it's setting point. Just like the Strawberry Jam, to check the setting point, spoon a small amount of the jam out and onto a cool plate. Allow to cool for a few minutes, then with your finger, check that it is of the consistency you'd expect of jam. If not, continue to boil for a couple of more minutes & check again. When happy, add the spoonful of butter & stir before switching off the heat - this stops a yucky scum forming on the top of your jam.
- Allow the jam to cool in the pot for around 10 minutes before spooning it into the sterilised jars. Ensure your jars are still warm as cold jars are likely to crack due to the heat of the jam.
- Place a wax disc of the top of the jam & seal with your lid. You should get around 3 jars but I like to have an extra jar sterilised & ready, just in case there's more than I expect.
• • •
The use of apples makes this jam a little more interesting, in both preparation & taste. And the smell is divine - I'm tempted to whip up another batch just to have my house smelling so beautiful again! Plus being able to say we foraged the ingredients for ourself is quite a nice wee achievement & will definitely be mentioned on the labels.
If you do decide to give this jam a try for yourself, be sure to share your photos & experiences using the Diddle Diddle Dumpling's Home Made Christmas hashtag; #DDDHMC
Adapted from this original recipe.
I need to make this jam! I prefer blackberry jam to any other, YUMMY! x
ReplyDeleteThis one is great to make, Donna, Even for the smell alone! I highly recommend you try it. xo
ReplyDelete