Blackberry and Apple Jam from The Times Cookery Book by Katie Stewart
Put the washed blackberries in a preserving pan with hall the water and stew until tender. Peel, core and slice the apples. Place in another pan, add the remaining water and cook until the fruit is...
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Cooking tools:
- Fine-mesh sieve
- Preserving pan
- Saucepan
- Stove
- Paring knife
- Cutting board
- Peeler
- Wooden spoon
Ingredients
- 4 lb (1 kg 800 g) blackberries
- 6 lb (2 kg 700 g) granulated or preserving sugar
- ½ pint (3 dl) water
- 1½ lb (700 g) cooking apples
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