Fancy some foraging? Bramble is the best free food...•
Posted on 5 September 2018
Cooking time: about 50 minutes
Ingredients:2lbs (900g) blackberries 2lbs (900g) apples 2 pints (1.2lt) water Jam sugar – you will know the quantity when you know how much juice you have. A knob of butter
Directions:1. Rinse the apples, cut each one up into about 8 pieces skins and all – you don’t have to be neat and put them into a preserving pan. 2. Add the blackberries and the water. 3. Put on a very low heat, until everything has gone mushy, stirring occasionally for about 40 minutes. 4. Mash it all. Sieve it; do not push it through the sieve, let it go through of its own accord. I would leave it in the sieve for at least an hour. 5. Once you have your juice, measure it. For each pint (570ml) add 1lb (450g) of sugar. 6. Put this liquid on a very low heat allowing the sugar to dissolve, stirring all the time. 7. When the sugar has dissolved turn the heat up and boil until setting point*. 9. Add a knob of butter to disperse of the bubbly stuff on the top. 10. Pour into warmed jars** and put the lids on straight away as this will create a vacuum that helps to preserve the jelly.
* Setting pointYou can tell when you are at setting point by placing a few drops of jam onto a saucer. After it has cooled blow it, or push with the point of a teaspoon and if it wrinkles up you have reached setting point
** Sterilising jars (the easy way)First of all heat oven to 140C/120C fan/gas Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. About 10 minutes If using Kilner jars, boil the rubber seals, as dry heat damages them. Spoon or pour the hot jam into the hot jars and seal with the lid. Leave to cool. For a printable copy click here Bramble Jelly
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