Step 1

Firstly place 5 saucers into the freezer and then sterilize the jars and lids by placing them in an oven heated to 100°C for 20 minutes.

Step 2

Roughly chop the apples without peeling or coring, then place in a large preserving pan with the blackberries. Heat gently until all the fruit has softened.

Step 3

Remove from the heat, then pass everything through a sieve or food mill.

Step 4

Replace the seedless fruit pulp back into the saucepan and keep the seedy fruit pulp for another purpose (like blackberry gin or vinegar).

Step 5

Add the lime juice and sugar to the saucepan and heat gently so all the sugar has dissolved. Once dissolved, bring to a rolling boil. Boil for 5 minutes then turn off the heat and place on one of the cold saucers from the freezer. Leave for 1 minute then push the jam with your finger. If the jam wrinkles on the surface it’s ready. If not, then turn the jam back on a boil for a further 3 minutes. Turn off the heat and try the saucer test again.

Step 6

Once the jam is ready remove the scum from the surface of the jam and then stir in the lime zest.

Step 7

Decant the jam into the sterilised jars, screw the lids on tightly and store until ready to use.