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Title: Reduced-Sugar Blackberry and Crabapple Jam
Categories: Jam Fruit Spread Dessert Shellfish
Yield: 750 Ml
| 500 | g | Blackberries |
| 300 | g | Crabapples |
| 200 | ml | Water |
| 350 | g | Sugar |
| 2 | tb | Lemon juice |
NOTES: 1) The set of this spread is softer than conventional jam : as it has less sugar.
2) Also, it MUST be kept in the fridge - will keep for 1 : month. Will freeze also, but thawed jam must be used : within 2 weeks.
3) Try reducing the sugar further from 350g to 300g. Sterilize some jars - wash in hot soapy water and rinse well. Shake out as much water as you can, then dry in a 160 C (325 F, Gas 3) oven for at least 10 minutes.
Put a saucer in the fridge to chill.
EITHER grate the crabapples, discarding the cores, OR cut out the cores and chop the apples finely in a processor. Put the berries, apples and water in a saucepan. Bring to the boil then simmer 5 minutes, stirring occasionally. Add the sugar and lemon juice. Stir until sugar is dissolved then increase heat and boil rapidly for 7 minutes. Remove from heat and test for set: put a teaspoonful onto the chilled saucer and chill again for at least 2 minutes until cold. This is what the jam will be like when it has cooled. If it is too runny, clean off the saucer (so you don't get mixed up!), put it back into the fridge and boil the jam for another minute or so. Test again. When happy with set, ladle into hot sterilized jars and put on lids.
Recipe by Kate Pugh previous next