It seems to have been a great year for apples, and with the recent heavy wind and rain there is an abundance of them falling off the trees needing to be rescued. So to prevent any going to waste, why not try this super simple jam recipe so you can enjoy them long after the season has finished.
Makes about 6 standard sized jars – ensure these are sterilised before you start
600g Bramley apples (peeled and cored weight) cut into small pieces
500g blackberries or other soft fruit – plums, redcurrants or blackcurrants would also work well
1kg granulated sugar
Juice of 1 lemon
Start by placing a saucer in the freezer which you will use later to test if the jam is ready.
Place your prepared fruit and lemon juice into a heavy-bottom saucepan with high sides – you want to have plenty of space when the jam is bubbling.
Add about 175ml water and heat on a medium heat for about 5 minutes to start to soften the fruit.
Add the sugar, stir in well and turn up the heat until the mixture is bubbling. Turn down the heat to a simmer and put a lid on the saucepan.
Stir the mixture every 5 minutes or so to ensure it does not catch on the bottom of the pan.
Cook for a further 35 minutes until the jam has thickened.
At this stage you might want to use the back of a wooden spoon to break up any larger pieces of fruit to ensure the jam has an even consistency.
Take the saucer out of the freezer and put a teaspoon of mixture onto it. Let it sit for 30 seconds, and if it forms a slight skin and wrinkles when you run your finger through it the jam is ready. If not, simmer for a little longer for it to thicken up further.
Spoon the hot jam carefully into the sterilised jars and lightly seal the lids, then leave to cool.
Once the jam has cooled tighten up the lids and store in a cool dry place – the jam should last for at least 6 months.