9/8/2012 1 Comment I have been regularly foraging blackberries for a few weeks now and have already made some blackberry ripple ice cream. Blackberry jam is notoriously hard to set so I add crabapples. Sometimes after you have canned your jam, jelly or other preserves and let it cool, you open a jar, only to find it hasn't set properly an d is too runny! While the sour flavour of crab apples is not to everyone’s liking, when cooked with other foods or sweetened in jams and relishes, the humble crab apple comes into its own. If they are available, I like to use Meyer lemons for the juice and the zest, because they have such a nice fragrance. Pour into sterilized jars, seal, and …

Now I am beginning to focus on homemade gifts for Christmas hampers and so blackberry and apple jam are on the list. It can be fixed! Find all the best Crab Apple Jam recipes on Food Network. Blackberry and Crab Apple Jam. If your jam or jelly turns out too soft or runny, don't despair, and don't throw it away! Quantities and proportions of each fruit don't seem to matter! I make lots of jelly, which requires me to strain as much juice from the berries as possible, leaving behind a mass of berry pulp.

To make crab apple jam, you will need… 1kg crab apple approx 400g granulated sugar 1 muslin cloth. Jam making is not just for experts. Peel the apples and roughly chop into chunks. Bring to a rolling boil; boil 1 minute, stirring frequently. Method. Blackberry and Crab Apple Chunky Jam Peel and core the apples, removing any bad parts. Every year we collect the crab apples from our friend's tree and make this wonderufl jelly that we continue to enjoy throughout the year.

But if you can only find regular lemons they will work just as well. Find it out here! This recipe is adapted from Liana Krissoff's book, Canning for a New Generation. Float the blackberries in cold water to remove dust and debris,... Place the apple slices and blackberries into a preserving pan. Blackberry and crab apple jam.

Making jelly -- what to do with left-over fruit pulp? We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. I got fed up with straining the mix so I leave the apple skins (and blackberry pips) in, which probably helps keep every bit of possible pectin from the apples, and after all that boiling yes they’re not at all tough. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. Put into a heavy bottomed pan and add water so it comes up to about halfway of the amount of fruit.