APPLE-BLACKBERRY JAM

Apple-Blackberry Jam image

There's nothing more wonderful in life than ambling along quiet hedgerows in the forest picking fresh blackberries while the sun shines and the birds sing. The fantastic flavor of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your jam.

Provided by stella

Time 14h15m

Yield 204

Number Of Ingredients 5

Ingredients

8 pounds fresh blackberries
2 ½ cups water, divided
3 pounds apples - peeled, cored, and sliced
1 large lemon, juiced
25 cups sugar, or as needed

Steps:

Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.
Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.
Remove apples from the heat and puree with an immersion blender.
Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.
Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 27.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 26 g