About this recipe:I picked 4kg of blackberries the other day from the Walthamstow marshes in London (so much more than back in the country!) and made two batches of jam with 2kg (with and without apples, and froze the rest) this was the best. It has a bit of a Christmasy taste because of the cinnamon and nutmeg. Here's my recipe - finite measurements are for squares :-)
750g green apples (cooking, about 6 peeled & cored)
1.5kg caster sugar
1 to 2 teaspoons of cinnamon
1/2 to 1 teaspoon of nutmeg
biggest saucepan you've got (30cm across)
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
First put a small plate or two in the freezer.
Put your clean glass jars and lids on greaseproof paper on a oven tray and put in the oven. When you start cooking turn the oven on to 100 degrees C. This sterilises the jars and makes sure they won't crack when you put the very hot jam in them.
Peel, core and cut apples into small chunks (the smaller the quicker they cook, but having chunks to bite in your jam is nice too, so not too small). Put them and the water into your saucepan. It needs to be big because the jam bubbles up nearly three times the volume. Cook with lid on over a medium heat for about 10 to 30 mins (till soft, but not mushy) add the blackberries for the last 5 mins.
Lower the heat and add the sugar and stir with out it boiling until its all dissolved. Add the cinnamon and nutmeg.
Bring the jam to the boil and boil for 20mins-ish, stirring often. Don't put the lid on, but wear long sleeves and use the lid as a shield as it can spit boiling sticky jam and it hurts!!! Stir across the base of the pan to check its not sticking or burning. If you are making these for a present, skim off the scum (this is tasty and goes well on a bit of toast when its cool) this is only for visual beauty there's nothing tastier than a bit of scum! When the jam falls from a tilted wooden spoon in 'thick sheets' (slightly glupy, no longer runny) test for setting point. If you have a sugar thermometer the temperature for jam is 104 degrees C, but if not that's why you put a plate in the freezer with a puzzled face.
Remove from the heat, place a little jam onto the cold plate and place it back in the freezer for 30 seconds. A skin will form on the surface and will wrinkle when pushed with your finger. If it's not doing this put it back on the heat and try again in a bit until it does.
Get your jars out of the oven and either transfer the jam into a jug or just ladle it straight into the jars up to the start of the neck. With a clean/new damp cloth clean the edges of the neck (inside and out) and seal with lid. If you're like me, once all are sealed, then clean the rest of the jam off the jars and leave to cool. Store in a cool, dark place for 6-12 months. Refrigerate after opening. Enjoy :-)
Excellent! Made it last year too and it was brilliant. Helpful hint: use a spatter screen (the sort you use to keep the cooker clean when frying) when you are boiling it down to avoid getting hot jam spat all over you. - 23 Oct 2012
have just made jam with this excellent recipe, have not made jam for ages! i did adapt it slightly to suit my own tastes (added some lemon rind and juice, slightly less sugar). Kitchen a bombsite but will definately make this again - yum! - 07 Sep 2011