After a good forage in the hedgerows for blackberry's and a donation of some brambly apples from a kind neighbour I set to work making blackberry and apple jelly. So few ingredients and a big reward, nothing beats homemade jam. Try this simple recipe below, it makes approx 8 jars of jam depending on the size of jar you are using.
Ingredients
blackberry's 1 kg (2lb 4oz)
apples (brambly are good) 1 kg (2lb 4oz)
granulated sugar 900g (2lb)
water 1.2 lt
Method
- Roughly chop your apples, put them in a pan with the blackberry's and water and place on the heat(don't peel or core the apples, this will give the mix added pectin which will help the jelly set).
- Bring the mix to a simmer and keep on the heat until all the fruit has softened and becomes pulpy.
- Once the fruit is pulpy take off of the heat and cool a little.
- tip your fruit mix into a straining bag or pass it through some muslin cloth leaving it to drip until all the juice has strained, do not be tempted to squeeze the mixture as this will make your jam turn cloudy (I leave mine to strain overnight).
- You will need to measure how much juice you get from the mix, the ratio of sugar needed is roughly 450g (1lb) of sugar per 600ml (1pint) of juice.
- Put the juice in a pan and bring to the boil slowly, then add your sugar, stir until the sugar dissolves. You will now need to boil the mix rapidly, do not stir it but let it boil for about 10 mins as this will allow the mix to reach setting point.
- Jar up and seal the jam as quickly as possible.
Setting point
please a small plate in the fridge for about 15mins, place hot jam on the chilled plate, push the edges of the jam with your finger. id the jam wrinkles and crinkles setting point has been reached. If it does not wrinkle keep boiling it for a couple more mins and try again.
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