My absolute favourite of all jams is bramble, or blackberry to give its most common name. Unfortunately, unless you manage to find them growing wild, they can be quite expensive, even when they’re in season, so they’re commonly cut with apple to make them go a little further. This is the first time I’ve made this jam, but I’ve come up with a recipe that is incredibly easy to adapt depending on how much fruit you have available. And you can use frozen berries if you like (I did on this occasion).
- Cooking apples (Bramleys are best) – equal in weight to the blackberries
- Sugar – equal to the total weight of your fruit
- Lemon juice – 1 tbsp per 100g of fruit
- Water – 30 mls per 100g of fruit
- Small knob of butter
- Peel, core and dice the apples
- Put the apples and blackberries in a large pot with the sugar, lemon juice and water
- Bring to a rolling boil, stirring continually
- Reduce heat, but keep it at a steady rolling boil for 15 – 20 minutes (you may want to add a small knob of butter to disperse the foam)
- Drop half a teaspoon of the jam on a cold plate and leave it in a cold place for a few minutes. If it wrinkles when you draw your finger across it, it has reached setting point
- Stand for 5 – 10 minutes then pour into sterilized, heated jars and stir if the fruit floats to the top
- If using lids, put them on immediately. If not using lids, put wax paper circles (shiny side down) on the top of the jam immediately, then wait till jam is completely cool before covering with cellophane
This jam has the Tadpole seal of approval – he had a little teaspoonful of it after it had finished cooling, and his eyes went wide as he said, “Mmmmmmmm!” I guess he thinks it’s good. I have to say, I agree – it really is yummy!