4lb blackberries

4lb cooking apples

2 pints water (1 pint for blackberries, 1 pint for apples)

Sugar

– Use 1/2 quantities!!

Rinse then chop apples (don’t peel or core)

Stew for around 1 hour then pour into muslin and allow to drip through, then squeeze.

Can place muslin in sieve.

Keep juice!

Same for blackberries, – rinse then stew for around 1 hour and pour into muslin, allowing to drip through. Keep juice!

Combine juices and measure.

Bring to boil on hob then stir in sugar using 1lb granulated sugar to 1 pint liquid/juice (full quantity will make around 4 pints of juice)

Then boil briskly for around 30 mins til set. To test if set, put wooden spoon in and allow to drop on a clean plate. Allow to cool (5 mins) to test whether it wrinkles when pushing with a spoon. Should take jam off heat while testing to ensure it doesn’t get too solid!

Pour into sterilised jars (full quantity will make around 8 jars) –

• Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they’re still wet.
• Pop the tray of clean, wet jars and lids in to a preheated oven at 160-180ºC for about 15 mins.
• Ladle the hot preserve into a heatproof jug to make it easier to transfer the mixture into the hot jars. Be very careful not to touch or get any of the mixture onto the rim of the jars as this could introduce bacteria.
• Ideally you want to fill the jars not quite to the top, leave about 1/4 inch (1/2 cm) gap at the top between the preserve and the lid.
• While everything is still hot, cover the jars with their lids or top with wax paper and a piece of cellophane secured tightly with an elastic band.
• Once in sterilised jars like this your preserves should keep for about 6 months in a cool, dark place, but do check the recipe you’re using for a more accurate shelf life as some preserves will last longer than others.