I've seen recipes for blackberry-and-apple jam, and blueberry-and-apple jam, and found this recipe to work well with both. Give it a try!Ingredients:
2 pounds of cooking apples (windfalls are fine)
2/3 cups water
1/2 cup lemon juice
2 pounds blackberries or blueberries
4 pounds sugar
Directions:
Peel, core and slice the apples. Place them into a medium-to-large saucepan with the water and lemon juice. Simmer for about 10 minutes or until tender. Add the berries and sugar. Cook, stirring constantly, at a simmer (low heat) until the sugar is dissolved. Then bring up to a boil. Boil rapidly until the setting point is reached (you'll be able to tell by how thick it gets). Pour into hot sterilized jars and seal with immediately. Or let cool and seal with paraffin.
Sometimes a dash or two of cinnamon added to the blueberries completely changes the taste... yum!
Copyright (c) 2009 V P Lawrence-Williams
2 comments:
Great recipe. I'm going to try some strawberry jam in the near future.
Do you not use pectin because of the apples?
Yes, apples have a lot of pectin in them, especially if you choose to leave the peel on. Some apples have pectin even without the peel... just depends. Vikki
Post a Comment