Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 45 min
Servings: makes about 5 to 6 eight-ounce jars
Recipe By: Mary Anne Dragan
From: Well Preserved
Used with permission of Whitecap Books
Other Sauces & Marinades
Other Sauces & Marinades
Spiced Blackberry and Apple Jam
A delightful, piquant, subtly spiced jam
Ingredients
2 cups peeled, cored and chopped apples
1/2 cup red wine vinegar
1 lemon, zest only, coarsely grated
3 cups blackberries
3 cups sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup red wine vinegar
1 lemon, zest only, coarsely grated
3 cups blackberries
3 cups sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cloves
Directions
Prepare the preserving jars.
Combine the apples, vinegar and lemon zest in your preserving pot. Bring to a boil over medium heat. Cover and simmer for 10 minutes, until the apples begin to soften, stirring occasionally. Stir in the remaining ingredients. Simmer for 20-25 minutes, stirring often, until the jam thickens. Test for set if desired.
Remove from the heat. Stir and skim off the foam if necessary. Pour the jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in boiling water bath for 10 minutes.
Combine the apples, vinegar and lemon zest in your preserving pot. Bring to a boil over medium heat. Cover and simmer for 10 minutes, until the apples begin to soften, stirring occasionally. Stir in the remaining ingredients. Simmer for 20-25 minutes, stirring often, until the jam thickens. Test for set if desired.
Remove from the heat. Stir and skim off the foam if necessary. Pour the jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in boiling water bath for 10 minutes.
Chef Suggestions
Adding apples to a jam recipe is an excellent way to stretch fresh fruit and you will boost the pectin level at the same time. The unobtrusive flavor of apples will not mask the taste of the other fruit. Be sure to use a variety of apple that breaks down easily when cooked, such as McIntosh, unless you prefer a chunky jam.
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