Blackberry, apple and geranium jam
Blackberries are a bit low in pectin, so the tart Bramley apples help the jam to set as well as adding extra flavour. This makes 9-10 450g jars
PREP TIME
20
MINUTES
COOKING TIME
6
MINUTES
Ingredients
2.3kg (5lbs) blackberries (wild or cultivated)
900g (2lbs) cooking apples (Bramley Seedling in season)
1kg – scant 1.1kg (2lbs 4oz – 2lbs 6oz) granulated sugar
8-10 sweet geranium leaves (optional), alternatively use the finely-grated zest and juice of an organic lemon
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Method
Wash, peel, core and slice the apples. Stew them until soft with 300ml (10fl oz) of water in a stainless steel saucepan; beat to a pulp.
Pick over the blackberries, cook until soft, adding about 150ml (5fl oz) of water (or water and lemon juice) if the berries are dry. If the blackberries are frozen, omit the water.
Put the blackberries into a wide stainless steel saucepan or preserving pan with the apple pulp and heated sugar. Destalk and chop the sweet geranium leaves (or zest of the lemon if using) and add to the fruit. Stir over a gentle heat until the sugar is dissolved.
Boil steadily for about 15 minutes approximately. Skim the jam, test for a set and pot into warm spotlessly clean jars. Seal, store in a dark place or share with friends.
