Don't worry - we make sure to leave plenty of fruit for the birds! It’s the best blackberry harvest here in Cornwall that we can remember, with lots of juicy fruit already ripe in the hedgerows. Our director Vicky has been busy making her favourite blackberry and apple jam recipe, and has kindly shared it with us -
375g cooking apples, peeled and thinly sliced
1.3kg granulated sugar
Place the blackberries and half of the water in a saucepan. Bring to the boil then reduce heat and simmer until tender. In a separate saucepan, do the same with the apples.
Add the blackberries to the apples (use a larger saucepan!) and then the sugar. Cook over a low heat, stirring constantly until the sugar has dissolved. Vicky can’t bare to put the full quota of sugar in and tells us it is just as successful with only 1kg!
Bring to the boil and continue to boil for 15 minutes – or until correct consistency is achieved.
Test this by removing the pan from the heat, and dropping a teaspoonful of the jam onto a cold saucer. Allow it to cool and then gently push your finger through the jam. You’re looking for it to wrinkle, and not flood back towards your finger.
Once a satisfactory wrinkle is achieved, remove from the heat and stand for 10 minutes. Ladle the jam into jars, cover and label.
Top tip – washing the jars and then drying them in a cool oven, will prevent them from cracking when adding the still warm jam.
We’re looking forward to Vicky bringing some of her finished jam into the office!