Bramble and Bramley Jam
I love September.
Apart from it being my birthday month,
I have always enjoyed
how the month plays out.
It's that time of year when
you can feel the air is changing a little,
and it is just a little fresher
when we leave the house
in the morning.
The dark nights are creeping in and
the temperature is dropping
once the sun has gone.
I think Autumn maybe on it's way.
Following a recent day out
with my family
down to Bedale,
we made the
of a huge Bramble bush
in the car park.
We always park down by the river
and it has become a ritual
to feed the ducks before we leave.
I make sure to empty the
bread bin before we leave
so that the children
have plenty of
treats to throw to the ducks.
Though I fear Little Bee was just a bit
over enthusiastic this time.
He threw in a whole bread bun,
much to the amusement of his sister,
and the ducks seem more than happy.
On returning to the car
Miss Bee commented on all
the black berries
which I must confess,
I had completely missed.
I discovered an emergency carrier bag
in the boot of the car
and berry picking commenced.
We managed to get quite a haul,
almost a full kilogram,
and some pretty purple fingers to boot.
I had a browse around my recipe books
at home and decided to try
this lovely recipe for
Bramble and Bramley Jam.
It is from Vivien Lloyd
and is very simple
but tastes delicious.
I got about six medium size
jars of jam from this recipe.
They look beautiful stacked up on my shelf
and the beautiful deep,
colour looks so tempting.
I have given a couple away as gifts already
and the recipients seemed very pleased.
I have detailed the recipe below but the
link above will give you the same information.
You will need :1kg(2lb) blackberries
200ml (7floz) water
340g (12oz) peeled, cored and sliced cooking apples ( prepared weight)
1.4kg (3lb) granulated cane sugar
1. Pick over the blackberries and place them
in a large pan with half the water.
I used my jam pan for this.
Bring to the boil, then simmer until tender.
Place the apples in a separate pan
with the remaining water
and cook until the fruit is pulpy.
Meanwhile warm the sugar
in a low oven,
2. Place the cooked apples
into the preserving pan
with the blackberries,
Add the warmed sugar
and stir until it has dissolved,
then bring the jam quickly
to a rolling boil.
You benefit from a
thermometer at this stage.
This took about 5 minutes for me.
3. As soon as setting point is reached,
remove the pan from the heat and
leave it to stand for a few minutes.
I prefer to drop a little of the jam
onto a cold saucer and if you
get a little crinkle on the surface
when gently pushed with your finger tip
you know it's ready.
4. Remove any scum with a metal spoon
by gently pushing out towards
the edge of the pan
and then scooping it away.
5. Gently stir the jam and pour it into the jars,
up to the brim.
Seal the jars immediately
with new twist top lids.
Leave the jars upright and
undisturbed until cold.
Label the jars and store in a cool cupboard.