Wartime Blackberry and Apple Jam

I think I chose the hottest day of the year so far to start canning.. but needs must and I began with one of our favourites..and a great way of using up some of the gifted apples... Blackberry and Apple Jam. This is a great recipe from the Ministry of Food and uses no added pectin.. the apples do a great job

Now... I only had one pound of blackberries... but as long as your fruit makes a total weight the same as your sugar you will be just fine. I have made this recipe many times and it always comes out well... tick..rich and delicious. It made three pint jars.. with a little extra to have on my toast for breakfast this week. A great start to my canning season

2 lbs. blackberries
¾lbs sour apples;
¼ pint water

About 3 lbs. sugar.

• Place the blackberries in a pan over a low heat 
• Adding half the quantity of water, and stew until tender. 
• Peel, core and slice the apples 
• Add the remaining water, and cook in a separate pan until the fruit is quite soft. 

• Add to the blackberries, and cook all together until thick. 
• Weigh the pulp, and add an equal weight of sugar. 

• Stir, bring to the boil, and boil until the jam sets when tested (about 220°)

The recipe doesn't call for the jars to be processed but I did anyway... water bathed for 10 minutes.

Blackberry Mincemeat

Its Monday again.. the weeks are flying by

Rain is forecast later today... and will continue for the rest of the week... hopefully. 

Photo circa 1940

The laundry is already hanging on the line... with just one load waiting to go out. I hope it dries quickly as Im really not a fan of drying indoors

Two years ago I planted a blackberry cutting in a large tub in the corner of my Victory Garden. It grew very slowly and produced nothing. But this year it really flourished and Ive managed a small harvest of beautiful berries

I was wondering what to make. Jam maybe? Or possibly a pie. Thinking ahead I decided to make some delicious Blackberry Mincemeat ready for my Mince Pies this Christmas

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This recipe from "Woman" magazine and just look at that amazing colour. It is beautifully rich and flavourful and tastes like a cross between traditional mincemeat and apple pie filing. It made three jars...just enough for my pies

1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lb (200 g) of dried mixed fruit

2 – 3 rounded dessertspoons of soft brown sugar 
8-10 drops almond essence
2 rounded teaspoons of British mixed spice (recipe here )
Honey or golden syrup

• Chop up apples 
• Place in saucepan with a spoonful of water and soft brown sugar 
• Simmer until apple is soft 
• Add berries, mixed spice and almond essence 
• Simmer on low for another 15 minutes stirring occasionally 
• Switch off heat.
• Add your margarine/butter/suet 
• Stir in until melted
• Add chopped nuts and dried fruit plus 
• You can also add an optional drop of whisky or brandy.
• Stir well 

• Carefully spoon into clean, sterilized jam jars
• Leave a 1/2 inch headspace at the top of the jar 
• Drizzle the top with a little warm honey or golden syrup 
• Clean the rim of the jar before adding the lid to ensure a perfect seal 
• Water bath process for 15 minutes.. or
• Store in the fridge until needed to make your Christmas Mince Pies