The hedgerows are brimming with delicious, ripe blackberries and a delightful afternoon spent foraging yielded enough to make jam to give as Christmas presents this year.
Recipe For Blackberry and Bramley Jam – Will make about 4 small Kilner Jars full and an extra jar for your fridge.
1kg of washed blackberries
350g of Bramley Apples(or cooking apples)
350ml of water
1.3 kg of caster sugar or jam sugar ( I recommend jam sugar, saves lots of faffing about trying to get a decent set !)
1. Leave your blackberries to soak in salted water to rid them of any insects lurking inside .
2. Peel, core and chop your Bramleys, cook in a large preserving pan ( I use a very large saucepan) with the water until they are soft.
3. Meanwhile, rinse and dry your blackberries. Add your dry blackberries to the apples.
4. Stir in the Jam Sugar and simmer over a low heat, stirring frequently. Put a small plate in the fridge to cool.
5. Now turn up the heat and boil the contents of your pan for 35 minutes.
6. To test to see if your jam will set, spoon a small amount onto your chilled plate. Leave to cool for a few seconds and then push the mixture with the spoon. If the mixture wrinkles slightly it is ready. If your mixture doesn’t wrinkle, boil again for a few minutes and test again.
7. Place your jam into sterilised jam jars and seal straight away.