Apple and blackberry Jam
Ingredients
- Blackberries just picked up from brambles
- Gala apples, same amount of blackberries
- Sugar, 300g per kg of fruit puree
Instructions
- Wash the berries and remove the stalks. Peel apples and cut into large pieces. Add blackberries and apples in a large thick bottomed.
- Cook over medium heat for about 30 minutes, or at least until blackberries and apples are soft and begin to melt.
- Puree the fruit with a food mill using the disc with the smallest holes and collect the pulp of blackberries and apples in a saucepan.
- Weight the fruit puree: for every kilogram of fruit puree add 300 grams of sugar and bring to a boil again (mind blackberries splashes!). Let it simmer slowly over low heat for about 20-30 minutes, until the jam will get firmer.
- Sterilization. Pour jam into sterilized jars and close tight. Put the jars in a large pot and cover with water: bring to a boil. Let simmer for 20 minutes and then remove from the heat. Let the jars cool completely in the pan, then remove them from water. You can store them for several months in a dry, cool and dark place.
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