Step 2

Place the blackberries and apples in a large pan - there is no need to peel or core the apples simply remove the stalks and chop into chunks. Add the spices, the vinegar and the water and stir to combine.

Step 3

Place over medium heat and bring to a light boil for 30 minutes or so, or until the apples have completely broken down to a soft puree — slow is better here to allow the spices to infuse. Remove from the heat.

Step 4

Push the mixture through a sieve — you’ll find the easiest way to do this is with a soup ladle.

Step 5

Measure the puree and return to the cleaned out pan adding 200g-250g of sugar for every 500ml fruit pulp, and the salt. Slowly bring to the boil stirring until the sugar has dissolved, then keep at a steady but not to rapid boil for 25-30 minutes until the mixture thickens, looks glossy and begins to splutter — you will need to keep stirring and scraping around the pan towards the end of cooking to prevent it catching. Remove from the heat.

Step 6

Spoon immediately into warm, sterilised jars to within 5mm of the brim and seal immediately with twist-on lids.

Step 7

Store in a cool, dark, dry place and use within one year. Once opened keep in the fridge.