Boozy Blackberry and Apple Jam - Recipe by Anna Matilda
Ingredients
1 kg blackberries, washed, stalks removed
1.5 kg sugar
1 kg tart apples, peeled, cored and chopped
1 lemon, washed and halved
1/2 cup sloe gin
Method
Mix the blackberries and about two-thirds of the sugar (1 kg) in a bowl. Set aside to macerate* for two to three hours.
Combine the apples and 2 cups water in a wide, heavy-based pot. Bring to the boil over high heat, then reduce heat to medium and simmer until the apples are mushy.
Add the blackberries and remaining sugar, then squeeze in the lemon juice and add the lemon halves as well.
Bring to the boil over medium–high heat, stirring gently to dissolve the sugar.
Continue cooking at a rolling boil until the jam reaches setting point. To test for a set, drip a little hot jam onto a cold plate. Allow to cool, then run your finger through it: it will wrinkle if it’s reached setting point.
Remove from the heat, skim any scum from the top, fish out the lemon halves, then stir in the sloe gin. Let the jam sit for five minutes off the heat, then stir. This helps to distribute the berries evenly.
Pour the jam into hot sterilised jars and seal them tight with sterilised lids while hot.
Store in a cool, dark cupboard, then in the fridge once opened.
*Macerating soft fruit means letting the sugar draw liquid from the fruit. The liquid dissolves the sugar, which allows the fruit to cook more quickly when you put it on the heat, and this means the jam turns out looking brighter and tasting fresher.
