Fresh Blackberry Apple Jam Food

APPLE & BLACKBERRY JAM

Steps:

• Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
• Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
• To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
• Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.

FRESH BLACKBERRY & APPLE JAM

Steps:

• Wash, remove stems, and mash berries. Make sure to measure 4 cups mashed berries.
• Dice apples into tiny pieces - leave skin on.
• Place apples and lemon juice in large pan on medium heat.
• Cook apples for 5 minutes until soft.
• Add mashed berries and cook until it boils, stirring a few times.
• Let fruit boil for 2-3 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into boiling fruit and stir.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter. Easy!

BLACKBERRY & APPLE JAM

Steps:

• In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
• Add the lemon juice and blackberries and cook for a further 5 minutes.
• Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
• Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
• If not boil a little longer and test again.
• If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
• Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
• Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY AND APPLE JAM

Steps:

• Prepare your jam jars, they must be sterlized as to prevent mould developing on the jam, the easiest way to do this is washing the jars with soapy warm water then placing them in a microwave for 45-60 seconds or until dry, you then can sterlize the lids by sumberging them in boiling water for 5 minutes.
• Now add chopped cooking apples, blackberries and the lemon juice into a large pan over a low-medium heat. Let this mixture become juicy, simmering for 15 minutes. stiring occasionally.
• After 15 mintues stir in the sugar, when the sugar is dissolved turn up the heat to medium-high and boil for 10-15 minutes until set. To ensure jam is set, you can put a little round blob of jam onto two cold plates and then push the jam from the side, if it wrinkles the jam is set.
• Leave the jam in the pan for 10 minutes, then spoon into your jam jars, and place the lids on immediately.

BAKED APPLES WITH BLACKBERRY JAM

Steps:

• Preheat oven to 375 degrees. Place apples in baking dish.
• Stuff each apple with 1/2 tablespoon butter and then 1 tablespoon jam.
• Bake, basting occasionally, until apples are very tender and glazed, about 1 hour. Serve warm or at room temperature, with crème fraîche or sour cream, if desired.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.