1. Wash apples, peel and cut into slices. We put them in a saucepan and pour 300 ml of water. We put the pan on the fire, bring the water to a boil and cook the apples for 10-12 minutes until they become soft.
2. Pour lemon juice into apple syrup and add blackberries. Bring to a boil again, and then boil for another 12-15 minutes, until the berries begin to boil.
3. Pour sugar there and cook, stirring, until it dissolves.
4. We add fire and boil the jam for another 10 minutes. After pour in the liquor, add the cardamom and remove from heat.
5. To find out if the jam is ready or not, we take a sample. To do this, pour a teaspoon of jam onto a cold saucer. Let's cool down. With a spoon or finger, make a depression inside the jam. If the edges of the jam immediately close, the jam is liquid and not ready. Boil it for another 3 minutes. If there are traces of a finger or a spoon, the jam can be closed.
6. Remove the pan from the heat, add the butter to the blackberry jam and stir. Remove foam and let cool slightly.

We heat and sterilize the jars. We pour the jam and put a circle of waxed paper on top of each jar. We close the jars with a lid and store in a cool place.

An interesting combination of apples and blackberries is sure to please your family: both adults and children. Fragrant jam is good for morning coffee, it is perfect as an addition to dessert and will definitely warm you up, give a piece of hot summer on a frosty winter evening. Prepare fragrant apple and blackberry jam for the winter according to our detailed photo instructions, and you can enjoy its aroma and taste at any time of the day.

TIME: 1 hour 30 min.

Easy

Servings: 6

Ingredients for 1 liter of jam

• bottled water - 0.5 tbsp.;
• blackberry - 500 g;
• apples (grade "White filling") - 700 g;
• sugar - 500 g.

Cooking

Our recipe has a feature, we will cook berries and apples separately. And only at the end of cooking we combine them in one bowl.

So, for jam, we need ripe blackberries, it is better to take overripe apples "White filling", they will quickly soften and be tastier, we take bottled water and granulated sugar.

For jam, we need 2-half-liter jars, we will sterilize them in a preheated (150 degrees) oven for 15 minutes. Do not forget to cover the jars after sterilization with lids.

Now let's get to the apples. Wash them thoroughly under running water, peel them from the top layer (peel), cut out the middle.

Then we cut the apple pulp into arbitrary pieces (their size is not important for us). We put it in a metal ladle, pour half a glass of water and put the stove on a small fire. Do not forget to stir the puree about once every 15 minutes (more often).

As soon as the apple mass is completely softened under the action of heat treatment, remove the ladle from the heat.

Now it's the turn of blackberries: we will clean the berries from small litter and wash them under running water. Put in another metal ladle or pan.

Place on the stove and bring to a boil over medium heat. Berries do not need to be boiled for a long time, after they burst and start the juice, we keep it on fire for 4–5 minutes (do not reduce the fire). Then turn off the gas and shoot.

Now we let the berry and apple mass cool, then it needs to be rubbed through a fine sieve (I now take a metal one, but I used the usual one for flour).

Combine apple and berry puree in a deep saucepan, add all the sugar, mix everything well. Let's cook on a medium level of fire. Periodically, we will stir the mass, but at least after 7 minutes (the longer you cook, the more often you need to stir).

Our blackberry apple jam will be ready in 30 minutes. It should be thick and taste good. It remains only to decompose it into sterile jars and tightly cork with lids. All is ready. Let's put the jars on the far shelf in the pantry to be stored.

• It is better to take jars with threaded lids. Jam is not used at one time, twist-on lids are very handy for reusable use.
• After sterilization, it is better to cover the jars (but not too tightly) with lids in order to maintain the resulting level of sterility.
• When stirring the jam, you need to be careful and it is worth recalling that you need to stir boiling mashed potatoes quickly, very carefully.
• The readiness of jam can be judged by the thick liquid at the tip of a match or toothpick. The jam should drip, not flow from it.
• This type of sweets can be stored in a cool (up to +18 0) dark pantry.

Description

Blackberry jam with apples is a delicious valuable product that is popular among a large number of people. Using the most common fruits and berries, it is possible to cook something unrealistically tasty. In this case, fruit and berry jam is not inferior in its useful and gustatory qualities to any other goodies.
Cooked blanks for the winter at home always differ in their value from purchased finished products that are made on an industrial scale. Each complaisant housewife makes every effort and uses only natural products in the manufacture of various blanks, due to which the result obtained is largely superior to similar store blanks.
Fruit and berry jam will be useful in every home, since tea parties often take place in the winter season, and such a delicacy will perfectly replace any other dessert. It also makes an excellent filling for various pies and buns. It turns out very tasty if the jam is mixed with ice cream or curd mass, an original milky-fruity taste is obtained.
We suggest that you study the step-by-step photo recipe below with detailed instructions and immediately start making homemade blackberry jam with apples.

Ingredients

Blackberry jam with apples - recipe

To create an unusual blackberry jam with apples at home, we will prepare all the necessary ingredients.

Wash fruits and berries thoroughly under running water.

First, let's deal with apples, since they are the ones that are cooked initially. Let's peel off the peel we don't need.

Then we cut the fruits into two parts and cut out the cores with stones from them. Then we cut each half into large pieces and put them in a saucepan in which the jam will be cooked, and on top we cover them with sugar and add citric acid there.

Add water to a saucepan with fruit and send to the stove. We cook granulated sugar with apples for twenty minutes after boiling - the consistency of the syrup will become thicker, and the apples will begin to boil.

Now add blackberries to the apple mass, mix everything gently and boil it for ten minutes.

In the meantime, we will sterilize jars with lids, for this we will treat them with boiling water or hold them over steam for several minutes. After we fill the jars with the resulting fruit and berry mass and roll them up with lids. Then we wait for the mass to cool completely and keep it in a cool place.

Blackberry jam with apples can be served at the table, but it is better to wait for the winter evening and enjoy its pleasant summer taste.

A rosette of jam is always placed on the table when guests are offered tea or when the family gathers for dinner. Now in fashion preparations with a combined taste, fruits are combined with berries. Apple jam with blackberries will turn out thick with a slight hint of sourness. The berries will remain intact, because they will be in the pan when the apple slices are almost turned into real jam. Blackberry will share its color, an exquisite pink shade looks very elegant. Such jam can be filled with shortcrust pastry baskets and custard rings.

Cooking sequence:

Summer apples are always juicy and crunchy, but they don't have that special flavor that only comes out in autumn. But winter preparations from summer varieties are wonderful. If blackberries are added to apple jam, the color will turn dark pink. To get a harmonious taste, blackberries should make up a quarter of the total amount of the original products. Choose the moment when the berries have become sweet enough.

1. Wash apples and blackberries.

   

2. Peel the skin off the apples and cut out the core. Then the fruits are cut into large pieces.

   

3. Put apples in a saucepan, add sugar. If you intend to store the jam in the refrigerator, then you can take 150 grams of sugar and completely abandon citric acid. In the jam, intended for the cellar or pantry, put 350 grams of sugar, be sure to add citric acid.

   

4. Pour water into the pan, then put the dishes on the fire. First, apples are boiled without blackberries, boiling time is 20 minutes. Some of the pieces will boil, the syrup will become thick.

   

5. Blackberries are put in the jam, gently stirred so that the berries remain intact. The jam is boiled for another 10 minutes.

   

6. Hot jam is packaged in sterile jars, sealed with sterile lids.

Confiture is a jelly-like sweet product with a pronounced fruit or berry taste and aroma. It must certainly contain pieces of fruit and berry crops (fresh or pre-frozen), which are evenly distributed in sweet syrup. This invention of French culinary experts surprisingly resembles jam or preserves that we used to cook. The main difference between jam and confiture is that jam has a spreading structure, and confiture is jelly. To obtain the desired consistency, gelling agents can be added to the confiture - agar-agar or pectin. If the fruits used have enough of their own pectin, then it is not necessary to add it additionally.

Blackberry confiture with the addition of apple slices turns out to be a beautiful shade and with a slightly jelly-like consistency (when it stands a little in jars). The jelly consistency is achieved due to sour varieties of apples (for example, Antonovka). To taste, this preparation is not cloying, but with a pleasant sourness (again, if you use sour apples). What can not be said about a little cloying. Preparing such a confiture is quite simple. Blackberry confiture is perfect for your pastries, desserts, as well as aged aromatic cheeses and red wine.

Recipe Information

Cuisine : French .

Cooking method: cooking .

Total cooking time: 2 h

Servings: 4 jars of 300 ml.

Ingredients:

• blackberry - 1.5 kg
• water - 150 ml
• sugar - 1 kg
• apples - 300 g

Cooking:

Note to the owner:

• Instead of blackberries, you can use currants, raspberries or gooseberries to make confiture. Apples can be replaced with pears or quince.
• It is very convenient to cook confiture using a modern electric multicooker.

Preparation and photo: Elbi.