1kg cooking apples
300ml water
1.8kg blackberries
2.75kg sugar, warmed
Peel core and roughly chop apples.
Put apples and 150ml of water into med. saucepan.
Bring to boil, simmer stirring occasionally for approx. 10mins, or until apples are soft.
Put blackberries and 150ml of water into preserving pan.
Bring to boil and simmer until blackberries are soft, approx 15mins.
Add apples and return to the boil.
Add the warmed sugar to the fruit, and stir with a wooden spoon until sugar has dissolved.
Increase heat and boil rapidly, without stirring for about 10mins. or until setting point has been reached when the sugar thermometer reads 220deg.F
Remove the pan from heat.
Alternately test for setting point by dropping a little of the jam on to a cold saucer and chill quickly in refrigerator. If the jam forms a skin and wrinkles when pushed with a finger, it should be ready.
Skim any scum off with metal spoon.
Pour jam into warm sterilized jars to within 3mm of tops.
Seal and label jars.
Makes approx. 4.5kg