Seedless blackberry and apple jam

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high) Hybrid or wild (bramble) berries can be used in this cheap jam.

1. Blackberries: 1.4kg / 3 lbs
2. Cooking apples: 450g / 1 lb
3. Sugar granulated white: 1.4kg / 3 lbs
4. Water: 300ml / ½ pint

Preparation

This jam is best made as seedless. Prepare blackberries by cooking separately in saucepan with 150ml / ¼ pint of water until soft. Using sieve pour mixture through, separating the pips from juice.
Peel, core and cut apples into small pieces. Cook the apples with the remaining water until soft. Combine the two fruits in your pan. Follow the apricot jam instructions, boil to setting point and pot.

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Blackcurrants and rhubarb

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high) Like apples, rhubarb makes a good cheap ingredient to allow you to bulk out small batches of berries.
But unlike apples it is low in pectin, so always combine with fruit which is high.

1. Blackcurrants: 1kg / 2 lbs weight stripped from stalks.
2. Rhubarb: 1kg / 2 lbs weight cut into 12mm / ½" lengths
3. Sugar granulated white: 2kg / 4½ lbs
4. Water 1 litre / ½ pint

preparation

Prepare jars. Wash then dry on clean paper towels. Place currants in pan with 600ml / 1 pint of water, cook until soft. Cook rhubarb in 300ml / ½ of water, boil for only one minutes. Combine fruits together. Add sugar then follow the apricot jam instructions, boil to setting point and pot.

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Gooseberry and rhubarb

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)
If growing your own, then use the small berries when thinning fruit bushes in the spring. Combined with rhubarb this makes a another cheap but tasty jam.

1. Gooseberries: (green) 1kg / 2 lbs
2. Rhubarb: 1kg / 2 lbs weight cut into 12mm / ½inch lengths
3. Sugar granulated white: 1.8kg / 4 lbs
4. Water: none

Preparation.

Prepare fruit by washing in clean water, top an tail gooseberries. Cook the gooseberries and rhubarb together slowly until tender, but not into a pulp.
Add sugar to pan. Follow the apricot jam instructions, boil to setting point and pot.

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Loganberry and raspberries

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)
When using soft berries Like raspberries, a equal amount of loganberries will aid setting of this delicious jam.

1. Loganberries and raspberries: mixed to 2kg / 4 lbs
2. Sugar granulated white: 2kg / 4 lbs
3. lemon juice: 1 tablespoon
4. Water: 500ml / ½ pint for raspberries

Preparation.

Prepare jars. Prepare fresh fruit by washing in clean water. cook all ingredients on low heat, until soft. If seedless is required then use a large sieve to strain out the pips. Add sugar. Follow the apricot jam instructions, boil to setting point (not long, test after 5-8 minutes) and pot.

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Rhubarb and apple

(Makes 5 - 6 jars, 455g - 1 lb) - (Type of Set: soft) If growing your own rhubarb, then select the young tender stalks in the spring. Combined with apples with their high pectin content, this makes a another cheap but tasty jam.

1. Freshly picked rhubarb: 1kg-2.2lbs washed and cut into 12mm-½inch pieces.
2. Bramley cooking apples: 1kg-2.2lbs washed, cored, peeled and cut into very small pieces.
3. lemon juice: from two lemons.
4. Sugar: 1.8kg-4lbs.
5. water: 300mls
6. Ground ginger: 1 dessert spoon, If required.
7. Square of muslin, 50cm x 50cm.

Prepare jars. wash in hot water to which has been added a drop of washing up liquid, wash under running tap, leave to drain. place in oven on tray, set to it's lowest setting. Place ingredients and water in pan, Place apples and lemon peelings in square of muslin place in pan, bring to boil, turn down heat and simmer until tender.

Remove muslin bag. Add sugar, stir in, bring to rolling boil, approx 10 -15 minutes, test for set using the cold plate method. Pot, cover and label.

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Rhubarb and Vanilla

(Makes 4 - 6 jars, 227g - 1/2 lb) - (Type of Set: soft) If growing your own rhubarb, then select the young tender stalks in the spring. Combined with Granny Smith apples with their high pectin content and the addition of a vanilla pod makes this a a expensive but deliciously thick jam. Those small jars make for ideal gifts.

1. Freshly picked rhubarb: .450kg-1lbs washed and cut into 12mm-½inch pieces.
2. Granny Smith apples: .450kg-1lbs washed, cored, peeled and cut into very small pieces.
3. lemon juice: from one lemon.
4. Sugar: .800kg-2lbs.
5. water: 300mls
6. Vanilla Pod: sliced lengthways.

Prepare jars. wash in hot water to which has been added a drop of washing up liquid, wash under running tap, leave to drain. place in oven on tray, set to it's lowest setting. Place Rhubarb and apple ingredients and water in pan, Simmer for a few minutes to soften the fruit. Add the sugar, stirring until dissolved then add the the sliced vanilla pod.

Note|: This jam is not boiled as it will burn, Cook slowly, allowing to gently simmer for approx 45 minutes, test for set using the cold plate method. Pot, cover and label.

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