Wild blackberries, or brambles, have always been
in plentiful supply in hedgerows, and have been
gathered and used in many different ways for centuries.
Mark Cross is no different, try the various footpaths for a plentiful supply in the autumn. Avoid roadside
fruit as this may well be contaminated with vehicle
Ingredients to yield about 4.5 kg (10 lb)
- Blackberries - 1.8 kg (4 lb)
- Water - 300 ml (½ pint)
- Apples - 700g (1½ lb)
- Sugar - 2.7 kg (6 lb)
- Butter - 15g (½ oz)
Put the blackberries and half the water in a large saucepan
and simmer gently until soft.
Put the apples into a separate
preserving pan with the remaining water and simmer
gently until soft. Pulp with a wooden spoon or potato
Add the blackberries and sugar to the apple pulp,
stirring until the sugar dissolves, then add the
Bring to the boil and boil
rapidly, stirring frequently, for about 10 minutes.
Test for the setting point and, when it
is reached, take the pan off the heat and skim the
surface with a slotted spoon. Pot
and cover the jam.