- Wash the blackberries and apples. Place all the fruit and bay leaves into a preserving pan with 600ml/1 pint water
- Cook over a low heat gently for about 30 minutes until soft and very mushy
- Strain the pulp through a nylon sieve set over a bowl.
- Measure the resulting liquid and return it to the pan, adding 500g of sugar for each 500ml of liquor
- Stir over a low heat until the sugar has dissolved, bring the mixture to the boil and then reduce to a simmer, stirring regularly for 40-60 minutes.
- Check the bubbling mixture is ready by drawing a wooden spoon across the bottom of the preserving pan leaving a clean line.
- As soon as it is ready, pour the hot jelly into sterlised small jars, cover with waxed discs and seal. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label.
- Store in a cool, dark place until required.
- Alternatively pour the mixture into a greased mold that can be turned out for presentation. Best served with a few slices of cheese or cold, sliced roast beef.
Recipe from Florence Knight, Head Chef of Soho restaurant Polpetto, for British Summer Fruits.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Makes a lovely savoury dessert with a thick piece of crumbly English cheese
1 kg of blackberries 450 g (16oz) cooking apples, cored and finely chopped 4 bay leaves, washed and torn Preserving jam sugar
Time: 30 minutes Serves: Makes 1kg Nutrition: n/a