Recipe Archives->Preserving->Crabapple Jam

 
Reduced-Sugar Blackberry and Crabapple Jam
Yield: 750 Ml
 
500 g blackberries
300 g crabapples
200 ml water
350 g sugar
2 tb lemon juice

Sterilize some jars - wash in hot soapy water and rinse well.
Shake out as much water as you can, then dry in a 160 C (325 F,
Gas 3) oven for at least 10 minutes.

Put a saucer in the fridge to chill.

EITHER grate the crabapples, discarding the cores, OR cut out the
cores and chop the apples finely in a processor.  Put the berries,
apples and water in a saucepan. Bring to the boil then simmer 5
minutes, stirring occasionally.  Add the sugar and lemon juice.
Stir until sugar is dissolved then increase heat and boil rapidly
for 7 minutes.  Remove from heat and test for set: put a teaspoonful
onto the chilled saucer and chill again for at least 2 minutes
until cold. This is what the jam will be like when it has cooled.
If it is too runny, clean off the saucer (so you don't get mixed
up!), put it back into the fridge and boil the jam for another
minute or so. Test again.  When happy with set, ladle into hot
sterilized jars and put on lids.


NOTES:

The set of this spread is softer than conventional jam as it has
less sugar.

Also, it MUST be kept in the fridge - will keep for 1 month. Will
freeze also, but thawed jam must be used within 2 weeks.

Try reducing the sugar further from 350g to 300g.

Printable version: crabapple-jam.txt.