About this recipe:There's nothing more wonderful in life than ambling along quiet hedgerows in the New Forest picking fresh blackberries while the sun shines and the birds sing. This recipe captures some of the best wild bounty that southern England has to offer. The fantastic flavour of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your wild jam.
In a saucepan, combine the blackberries with 200ml of the water and simmer slowly over a low heat for 90 minutes until the blackberries are soft and mushy. Pass the blackberries through a sieve to remove the seeds, if desired.
Meanwhile, in a saucepan, combine the apples with the remainder of the water and the lemon juice. Simmer slowly on a low heat for 90 minutes until the apples are soft and mushy. Purée with a hand-held liquidiser.
Combine the blackberries and apples and weigh. Add 450g sugar for every 450g pulp and transfer to a preserving pan. Bring to the boil and test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
Transfer the jam into sterilised jam jars, cover immediately and leave undisturbed overnight in a cool place to set.
Long ago it was believed that spotting the first blackberry of the season would banish warts.
This jam changed my life. Just when you think life has given you everything and you're ready to die, along comes this elegance in the form of blackberry and apple jam. Truly amazing and inspiring, my taste buds were singing for days, I even managed to catch tonsilitits purely from the fact my taste buds were tingling from DAY ONE. I was thinking of ending it all, until I discovered this jam. Good riddence to all.
xxxxx - 10 Jun 2014