Apple and blackberry jam

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)

Other berry fruits can be substituted in this recipe, raspberries, loganberries, etc.

1. Apples cooking: 450g / 1 lb
2. Blackberries: 450g / 1 lbs
3. Sugar white: 1.8kg / 4 lbs
4. Water: 300ml / ½ pint
5. Muslin square: 50cm x 50cm

Preparation

Prepare jars, wash then dry on clean paper towels. Prepare berries by removing stalks, then wash in clean water. Core and peel apples, these cores and peel are placed in muslin, tied up and added to pan. Cut peeled apples into chunks, add all fruit to pan then add water, cook until soft. Remove muslin bag.
For seedless jam, strain the mixture using a coarse nylon sieve. Follow the apricot jam instructions on main jam page, boil to setting point and pot.

Apple and blackcurrant

(Makes 4-5 jars, 455g - 1 lb) - (Type of set: high)

Other currant fruits can be substituted in this recipe, redcurrants, whitecurrants, etc.

1. Apples cooking: 450g / 1 lbs
2. Blackcurrants: 105kg / 3 lbs
3. Sugar white: 2.3kg / 5 lbs
4. Water: 900ml / 1½ pint

Preparation

Prepare jars, wash then dry on clean paper towels. Place currants in pan with 600ml / 1pint of water, bring to boil. Turn down heat and then simmer for 25 minutes when fruit and skins should be soft. Cook apples in another saucepan with 300ml / ½pint of water with core and peelings placed in muslin, tied up and added to pan. Reduce to a pulp. Put both fruits together in your preserving pan. Remove muslin bag. Add sugar, boil to a set. Cover, pot and label.

Apple and ginger

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)

1. Apples cooking: 1.8kg / 4 lbs
2. Lemon juice: 8 tablespoons
3. Lemon: cut up and tied in muslin square
4. Fresh ginger: 50g / 2 oz/ finely chopped*
5. Sugar white: 1.8kg / 4 lbs
6. Water: 700ml / 1¼ pints

*Other forms of ginger can be used, preserved 175g / 6 oz (chopped fine) or one tablespoon of ground ginger.

Preparation.

Prepare fruit by washing in clean water. Core and slice apples. Sprinkle over lemon juice to prevent apples discolouring. Put in pan with water. Add core and peel tied up in muslin to the pan. Cook slowly until a pulp. Remove muslin bag. Add ginger then sugar to pan. Boil to a set. (test 8-10 minutes). Cover, pot and label.

Pear jam

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: low)

When using pears, lemons will aid setting of this delicate jam. This jam is enhanced by the addition of ginger use 25g / 1oz of fresh or 1 dessert spoon of ground. Cooking Varieties: Anjou, Bartlett, Bosc.

1. Pears cooking: 1.8kg / 4 lbs
2. Sugar white: 1.7kg / 3¾ lbs
3. Lemon Juice: from 4 lemons
4. Water: 600ml / 1 pint

Preparation.

Prepare pears by washing in clean water. Prepare jars. Extract the juice from the lemons, cut up lemons and tie up in muslin. Cook all ingredients on low heat, until soft (about 30 minutes). Remove muslin bag. Add sugar and boil to set. about 15-20 minutes. Pot, cover and label.