DIY food: Blackberry and green apple jam

Making your own jam is super simple and a great way to preserve the late summer berry harvest

 

When you combine two simple ingredients, fruit and sugar, with a little bit of time and a lot of love, you can create a wonderful product that has the magical ability to transport you back to a different time and place.

 

Blackberries are plentiful (and cheap) at this time of year, and by adding a few green apples to your elixir, you may come to the realization that Mrs. Smuckers might want to revisit her recipe.

 

Ingredients:

• 1 kg blackberries
• 750 g Green apples
• 125 ml water
• 1.5 kg sugar
• 2 tbsp lemon juice
• Zest of one lemon

 

 

Step One:

Sterilize your jars. Check out this post I wrote on my own blog, Roam Your Way Home, to learn how to sterilize and seal canning jars.

 

 

Step Two:

Peel, core and dice the apples and place in a large pot with the water. Simmer for approximately 10 minutes until the apples are soft, but not mushy.

 

Step Three:

Add the blackberries, lemon zest and lemon juice. Combine well.

 

Step Four:

Simmer for 5 minutes and then add the sugar.

 

 

Step Five:

Bring to a slow boil and cook for approximately 20 to 30 minutes until the fruit has broken down and your jam reaches a nice consistency. If you prefer a smoother jam, continue to cook for an additional 10 minutes.

 

To test if your jam has set, place a small amount of jam on a saucer and let cool, if it is a still a little runny, continue to cook for another 5 to 10 minutes.

 

Once you are happy with the texture and consistency of your jam, fill your (sterilized) jars within 1/4 inch from the top and wipe the rims clean. Cover with lids and screw on rings until “fingertip tight” (e.g. do not use strength of your whole hand, just your finger tips). This will allow for the air to escape and form a tight seal.

 

 

Step Six:

Place your jars in a large pot of boiling water (ensuring that they are covered with at least 3 inches of water) and boil gently for 8 minutes. Remove and let cool, do not re-tighten the lids. You will hear the satisfying “pop” of your lids sealing as they cool.

 

Remember: If any of your lids fail to seal, simply reprocess or store the jam in the fridge and gobble right away!

 

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Megan Clothier is a 30-something with an old soul. She loves aprons, cookie cutters and over-sized cups of tea. When not tending to her backyard veggie patch, Megan can be found breathing life into the lost crafts of generations gone: canning, preserving and cooking from scratch; not to mention fearlessly swinging a hammer at her numerous DIY endeavours. Website | Twitter