Spiced Blackberry and Apple Jam
A delightful, piquant, subtly spiced jam
2 cups peeled, cored and chopped apples
1/2 cup red wine vinegar
1 lemon, zest only, coarsely grated
3 cups blackberries
3 cups
sugar 1/4 teaspoon
nutmeg 1/4 teaspoon
cinnamon 1/4 teaspoon
cloves Prepare the preserving jars.
Combine the apples, vinegar and lemon zest in your preserving pot. Bring to a boil over medium heat. Cover and simmer for 10 minutes, until the apples begin to soften, stirring occasionally. Stir in the remaining ingredients. Simmer for 20-25 minutes, stirring often, until the jam thickens. Test for set if desired.
Remove from the heat. Stir and skim off the foam if necessary. Pour the jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in boiling water bath for 10 minutes.
Adding apples to a jam recipe is an excellent way to stretch fresh fruit and you will boost the pectin level at the same time. The unobtrusive flavor of apples will not mask the taste of the other fruit. Be sure to use a variety of apple that breaks down easily when cooked, such as McIntosh, unless you prefer a chunky jam.
