A seasonal recipe perfect on toast and accompanied with mint tea this September
- 500g blackcurrants, fresh or frozen thawed
- 500g bramley cooking apples
- 2 tbsp British Cassis
- 1 x 1kg pack preserving sugar
- You will also need: 4 x 450g (1lb) jam jars with lids and 4 waxed discs
Peel, core and chop the apples into small chunks and place the fruit in a large saucepan. Add the blackcurrants and cassis along with 2 tablespoons of water and cook over a low heat for 10-15 minutes until the apple and blackcurrants have reduced to a soft pulp – add a little more water if the fruit sticks to the base of the pan.
Add the sugar and stir over a low heat until it is completely dissolved. Raise the heat and bring to the boil. Cook the jam at a rapid boil, stirring occasionally to prevent the jam burning on the bottom of the pan. The jam should take 5-7 minutes to reach setting point – to test when it is ready spoon a small amount of jam on to a cold saucer. Leave for one minute and then, using the tip of your finger, push the jam and if it wrinkles then setting point has been reached. If it isn't quite ready, continue to boil the jam and test 2 minutes later.
Towards the end of the cooking time, sterilise the jars. Preheat the oven to 120C, fan 110, gas ½. Wash and dry the jars, place them on a baking tray and heat in the oven for 10 minutes.
Pour the jam into the hot jars, add a waxed disc to each one and seal with a lid. When the jam is cold, it is ready to eat!