Blackberry jam

Autumn is creeping in. Crisp mornings, slow turning leaves and fruit of the season. The -what the Dutch like to call- forest next to my inlaws house is riddled with blackberries and elderberries. After a night and morning of pooring rain, the kids had to be torn away from their DS/tv/ipad/books and forced to go out. Once outside they enjoyed picking blackberries and cutting of elderberries as much as we did. My mother in law took care of the elderberries, boiling and turning them into juice. Back at home there are now four jars of blackberry-apple jam!

750g Blackberries or other fruit
750 (equal amounts) pectinated sugar
2 small tart apples
2 tsp lemon juice. I’ve used a vitamin C tablet instead. Not sure if that survived the boiling phase though.
4 empty, cleaned jars with lids.

Wash the fruit, peel the apples, remove core and cut into bitesize pieces. Add as much sugar to the fruit in lemon juice in a large pan. Bring to a boil while stirring. Boil for about 5-10 minutes. Puree mixture.
Add to the empty jars, turn on lid and put away upside down for a while (15 mins will do), then turn over and cool. Cooling down will let the lids click or pop.