Simple, but oh so good. The smell and taste of blackberries (that you've gone out and picked yourself- not from the shop) symbolise both autumn, and home to me. It's one of my favourite flavours because going out and picking blackberries was always one of the great things to do when I grew up in the countryside. Mum would always make a pie or a crumble with them, or later my first few experiments with jams- that got me interested in preserving- were always with mixtures of blackberries, elderberries and plums. Basically because that's what we had growing in the garden! It was funny, when i went blackberrying the other day, after i'd picked a few, Misty (my dog) started copying me and started picking the blackberries off the brambles and scoffing them! I sware my dog is so weird, she likes fruit and veg! She nicks potatoes, and gobbled up almost a pound of green beans that I picked the other day. Gawd i have to keep my eye on her these days. Anyway, this is a scrummy jam, really nice on toast with loads of peanut butter (although not Elvis style, with bacon too, lol!!)
Blackberry Jam (makes 1.2kg ish)
1.5kg fresh blackberries
225ml apple juice (from concentrate)
1200g sugar
45ml lemon juice.
1. Bring all the ingredients in a large pan to a rolling boil, and boil for 50 minutes, stirring often.
2. Pot, allow to cool for a couple of hours, and seal!
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