This is the easiest Apple and Blackberry jam recipe I know and one I recommend you to try one-day. The original recipe does use jam sugar. Jam sugar has the benefit of having added pectin which ensures a good set pretty quickly, but I decided to use what I had at home which was granulated sugar. It just took a little longer to reach the setting point. That was okay with me, I wasn't in any hurry to go anywhere.
I'm looking forward to eating this rather burgundy jam, pips and all. I know some people don’t like the pips from fruit because they get stuck between your teeth, but I rather like it as its coated with sweetness. Also it makes me feel like I’m actually eating the real fruit.
Apple and Blackberry Jam
Makes about 6 x 245ml jars
500g cooking apples, peeled, cored and chopped
Juice of 1 lemon
1kg granulated sugar
Put the blackberries and apples into a large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.
Pop a couple of saucers into the freezer to chill. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and then allow to simmer rapidly until it reached the desired consistency. Remove from the heat.
Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn't, boil for few more minutes and test again with another chilled saucer. You just need to be a little patient. Original recipe can be found here.