Blackberry and Apple Jam

Ingredients

700g fresh or frozen blackberries
300g bramley apples-peeled, cored and chunked
1kg jam sugar with added pectin
Knob of butter

Method

In a large preserving pan place the fruits and sugar and mix well. Bring to a rolling boil, then once boiling very carefully mash the fruits as they cook. Using a sugar thermometer, boil the jam until your temperature reaches the jam mark. Alternatively place a plate in the freezer when you start cooking and after 10 minutes place a tsp of jam on it, if the jam crinkles it has reached setting point, if not cook for a few more minutes and repeat this process.

Once at setting point, place a knob of butter in the jam and mix well. This will stop your jam looking foamy once it sets. Leave for a couple of minutes to cool slightly, then using a jam funnel, very carefully ladle the jam into sterilised jars. Leave to set and cool, then label and voila! This jam is amazing on toast, scones or even in a sponge cake.