John Myers
Blackberry – Apple Jam
The perfect blackberry – apple jam recipe with a picture and simple step-by-step instructions.
- 900 g Blackberries
- 1 piece Elstar apples
- 1 piece Granny Smith apples
- 1 piece Cinnamon stick
- 1 tsp Ground vanilla pod
- 2 piece Star anise
- 3 cl Cider
- 750 g Preserving sugar 2: 1
- 3 cl Cider
- 3 cl Ground cinnamon
- Read the blackberries carefully, rinse a little and then dab well with crepe.
- Peel, core and roughly grate the apples (totaled 270 grams)
- Put all the ingredients (except for the 2nd cider and the cinnamon powder) in a saucepan, mix and let steep for an hour.
- Then bring the mixture to the boil and boil it bubbly, after about 4 minutes make a jelly test. The jam should boil down a little more because we add another 3 cl of liquid at the end.
- Take the pot off the stove, fish out the cinnamon sticks and stir in 3 cl cider and half a teaspoon of cinnamon again and then fill into prepared twist-off glasses, leave the lid on and on the lid to draw a vacuum. Then turn it around and let it cool down.
- 6th mass makes 7 glasses of 220 ml each
- Note: …. I plucked the star anise and then left the individual kernels in there later and when filling made sure that there were a few in each glass.
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