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Apple and Blackberry Jam
Member Name: meah
Date: 26/09/01, updated on 26/09/01 (5595 review reads)
Advantages: Tastes Supurb, Inexpensive, Easy to Make
My niece Elaine was visiting us with her family and during her visit she had an apple to eat. When she finished the apple she asked if she could plant some of the pips in the greenhouse, well to humour her we let her do this, thinking nothing would come of them and when she went home they would be forgotten.
The small pots with the pips in were left in the greenhouse basically unattended, although they would have picked up a little water from condensation. After a few weeks I noticed a couple of seedlings in the pots so I started to care for them and eventually the two seedlings were large enough to be re-potted and the following summer I planted them out in the garden.
Well Elaine was about ten years old at the time at my oldest son was only a few months old, she is now thirty-five and has children of her own, as for the two apple trees there still in the garden. The trees have never given us a really decent crop but I can not bring myself to chop them down and we do get a few pounds of crab apples each year which isn’t bad considering we all laughed at the thought of Elaine planting pips from an apple and actually expecting trees to grow.
Anyway this morning I’ve been out collecting some of the crab apples, along a few country paths picking some wild blackberries and I have helped my wife make a few pounds of apple and blackberry jam this afternoon. We use the same recipe each year it’s fairly easy to follow.
What you need to make about ten pound of jam:
Four pound of blackberries
One and a half pound of crab apples
Six pound of sugar
A knob of butter
Peel and core the apples and wash the blackberries well.
Put the blackberries into a large saucepan with one and a quarter pints of water and simmer gently until soft.
Put the apples into a separate large heavy bottomed pan with quarter pint of water and simmer gently until s
oft then make into a pulp with a wooden spoon.
Add the blackberries and sugar to the apple pulp, stirring until the sugar has dissolved, then add the knob of butter.
Bring the mixture to the boil and boil rapidly, stirring frequently, for about ten minutes. Test for a set and when setting point is reached take the pan off the heat and skim the surface with a slotted spoon.
Pot and cover the jam ready for use.
Ways to test for a set
The most accurate way is with a sugar thermometer, stir the jam and place the thermometer into the mixture, when the temperature reaches 105C (221F) the jam should set.
Put a little of the jam on a cold saucer and allow it to cool, then push the jam with your finger, the surface of the jam should wrinkle. (If you test this way remove the pan from the heat while you are doing this in case the jam boils for too long).
Take some jam out of the pan on a wooden spoon, let it cool a little then allow the jam to drop of the wooden spoon. If it has boiled long enough drops will run together to form flakes, which break off sharply.