Blackberries and cooking apple simmer into a softly set fruit spread for the fridge or freezer. It is intended for chilled or frozen storage, not as a cupboard jam.
Ingredients
- 600g, picked over and rinsed Blackberries
- 300g, peeled, cored and diced Cooking apple
- 100ml Water
- 450g Granulated sugar
- 2 tbsp Lemon juice
Method
- Wash a small saucepan and freezer-safe containers in hot soapy water, rinse and leave to air-dry. Leave freezer headspace in the containers for expansion.
- Peel, core and dice the apple into 1cm pieces. Put it in a preserving pan with the measured water, cover and simmer gently for 10–12 minutes until completely soft. Mash it with a spoon.
- Add the blackberries and lemon juice. Simmer uncovered for 5 minutes, stirring and lightly crushing some berries while leaving others whole.
- Stir in the granulated sugar over low heat until it has dissolved completely. Bring to a steady boil and cook for 12–18 minutes, stirring often, until the mixture thickens and reaches about 105°C on a sugar thermometer.
- If you do not have a thermometer, put a teaspoon on a chilled saucer, wait 1 minute and push it with a fingertip; a soft wrinkle indicates a set. If still runny, simmer for 2–3 minutes and test again.
- Remove from the heat and skim any foam. Cool for 10 minutes, spoon into the dry containers leaving headspace, and cool completely before covering. Refrigerate or freeze promptly; use refrigerated portions within 48 hours, thaw frozen portions in the fridge, and keep opened containers chilled.
Allotment tip
Use a wide pan so the fruit reduces evenly, and freeze several small portions rather than one large container so you only thaw what you need.