Apple and Blackcurrant Jam

method:

• Peel, core and chop the apples into small chunks and place the fruit in a large preserving pan (or a very large saucepan).
• Add the blackcurrants and cassis along with 2 tbsp water and cook over a low heat for 10-15 minutes until the apple and blackcurrants have reduced to a soft pulp – add a little more water if the fruit sticks to the base of the pan.
• Add the sugar and stir over a low heat until it is completely dissolved. Raise the heat and bring to the boil. Cook the jam at a rapid boil, stirring occasionally to prevent the jam burning on the bottom of the pan.
• The jam should take around 5-7 minutes to reach its setting point – to test when it is ready spoon a small amount of jam on to a cold saucer. Leave for one minute and then, using the tip of your finger, push the jam. If it wrinkles then setting point has been reached. If it isn't quite ready, continue to boil the jam and test it again two minutes later.
• Towards the end of the cooking time, sterilise the jars. Preheat the oven to 120C/250F/Gas 1/2. Wash and dry the jars, place them on a bakingtray and heat in the oven for 10 minutes.
• Pour the jam into the hot jars, add a waxed disc to each one and seal with a lid. When the jam is cold, it is ready to eat!