Homemade Apple and Blackberry Jam

Place two small saucers in the freezer; these will be used later to test if the jam has reached its setting point.

In a heavy-bottomed preserving pan, combine the chopped Bramley apples, lemon juice, and 250ml of water. Bring the mixture to a boil, then reduce the heat and simmer for 5–8 minutes until the apples have softened.

Add the blackberries and granulated sugar to the pan. Stir over low heat until the sugar has completely dissolved and no crystals remain.

Increase the heat to medium and simmer the mixture for 30–35 minutes, stirring occasionally to prevent sticking, until the jam reaches the setting stage.

To test the set, remove a saucer from the freezer and place a small spoonful of jam onto it. Let it sit for a moment, then push it with your finger. If the surface wrinkles, the jam is ready. If not, simmer for another 5 minutes and test again.

Using a funnel, carefully ladle the hot jam into warm, sterilized jars. Seal the lids tightly once the jam has cooled. Store in the fridge for up to six months.