Bramble and Apple Jam RecipeOrigin: Britain Period: Traditional |
Ingredients:This is a traditional 'hedgerow' jam, and a way of using-up wild blackberries (known colloquially as 'brambles'). The apples both add cheap bulk and gelp with the setting of the jam by being a source of pectin.
1.8kg freshly-picked blackberries 
Bramble and Apple Jam Preparation:Method:Add the blackberries to a large saucepan along with 150ml water and bring to a simmer. Continue cooking until the fruit is soft (about 20 minutes). Meanwhile add the apples to a separate pan with the remaining water. Bring to a simmer and cook until soft and pulpy (about 30 minutes). Now pulp the apples with a wooden spoon or a potato masher. Add the sugar and blackberries to the apple pulp, stirring until the sugar has dissolved. Mix in the butter and bring to a boil. Boil rapidly, stirring all the while for about 10 minutes Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again. Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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