Bramble and Apple Jam recipe
information
Wild blackberries, or brambles, have always been in plentiful supply in British hedgerows, and have been gathered and used in many different ways for centuries. Blackberries are also being more widely cultivated commercially and are often available on pick-your-own fruit farms, as well as being in the shops from the end of July until September.
ingredients
1.8 kg (4 lb) blackberries
700 g (1 1/2 lb) peeled, cored and sliced cooking apples
2.7 kg (6 lb) sugar
a knob of butter
700 g (1 1/2 lb) peeled, cored and sliced cooking apples
2.7 kg (6 lb) sugar
a knob of butter
method
1. Put the blackberries in a large saucepan with 150 ml (1/4 pint) water and simmer gently until soft.
2. Put the apples in a separate preserving pan with 150 ml (1/4 pint) water and simmer gently until soft. Pulp with a wooden spoon or potato masher.
3. Add the blackberries and sugar to the apple pulp, stirring until the sugar has dissolved, then add a knob of butter.
4. Bring to the boil and boil rapidly, stirring frequently, for about 10 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.
2. Put the apples in a separate preserving pan with 150 ml (1/4 pint) water and simmer gently until soft. Pulp with a wooden spoon or potato masher.
3. Add the blackberries and sugar to the apple pulp, stirring until the sugar has dissolved, then add a knob of butter.
4. Bring to the boil and boil rapidly, stirring frequently, for about 10 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.
serving amount
makes about 4.5 kg (10 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
