This summer I am enjoying the days of slowing down, spending more time with my son as he is out of school until the fall. One of the pleasures of summer here in Oregon is the bounty of fruit available and the many ways we can preserve this beautiful fruit to enjoy the rest of the year.
I am so grateful that my parent's had the foresight to grow a beautiful orchard including apples, pears, plums, cherries, walnuts and more. Also, my Dad has gotten really good at cultivating the wild blackberries. He trims them so that they are easy to pick and makes sure that there are plenty in the summer berry season to enjoy fresh for breakfast as well as to use for jam and delicious pies and more!
I love to make homemade jam and it is something I grew up with. I was lucky enough to grow up in the country and learn how to cook, bake and can whole foods from my mom. I believe that the more delicious, whole foods that you can eat and make yourself, the healthier & happier you can be.
I hope that you enjoy making this delicious jam! We were lucky that the yellow transparent apples and the blackberries were ripe at the same time.
Blackberry and Apple Jam
This recipe is based on one from the book: Home Preserving and Bottling by Gladys Mann.
6 cups apples, cored, sliced and cut into small pieces
2/3 cup water
juice of 2 lemons
4 cups blackberries
8 1/2 cups organic cane sugar
1. Simmer the apple pieces in water & lemon juice until tender, about 15 minutes.
2. Add the blackberries and sugar and boil quickly until setting point is reached.
3. Place into clean, hot jars, put on clean, hot canning jar lids & screw tops. I like to use the oven (set at about 300F) to heat up my jars. Get a 13x9 pan and fill it with hot tap water- about 2-3 inches up. Then, fill jars with hot water and place lids and screw tops in the pan too. Keep the pan with the jars in the oven until you are ready to fill them with jam.
4. Place full jars upside down on a towel to let set. You may set them upright after 20-30 minutes to make sure the lids have sealed.
Note: You will need to boil the mixture for several minutes. I like to stir it from time to time as well. You can test to see if the jam is setting by placing a clean spoon in the mixture. Let the berry-apple mixture come off of the spoon. If it drips more slowly, more in a "sheet" the jam is at the setting point. Now you are ready to ladle the jam into your jars. You can use a special jar funnel for this job and make sure that the top rim of the jar is wiped clean of jam before you place the lid on top.
Enjoy your jam!