Blackberry & apple jam/cheese

Blackberry pips in jam; bothersome. Jelly; too much fruit wasted. There is a third way, making a fruit ‘cheese’ – essentially you cook the fruit and then force it through a sieve or mouli

INGREDIENTS

This can be made proportionally. 

  • 1 quantity of blackberries
  • half that weight in cooking apple, such as bramley, chopped, cored but not peeled
  • 1 tbsp water for each 150g blackberries
  • jam sugar

METHOD

  • Simmer the apple and the blackberries together in the water, until the apple is soft. 
  • Put the cooked fruit through the mouli on the finest setting. 
  • Measure the pulp: for each 100g pulp add 100g jam sugar
  • Boil the sugar and pulp together to setting point. 
  • Pour into warmed clean jars. 

Blackberry and apple crumble

Bramble season in the Hebrides, much later than on the mainland. The blackberries we picked last weekend were sharp and flavourful, juicy and small. I’ve frozen some for making bramble jelly later, but I made a crumble for Malcolm, because he loves it. 

INGREDIENTS:

  • 1 very large cooking apple 
  • around 200g blackberries
  • 1 tbsp date syrup or dark brown sugar
  • a pinch of cinnamon, or allspice
  • 90g butter
  • 180g self-raising flour
  • 90g sugar

METHOD:

  • Preheat the oven to 180C
  • Make a crumble mix – rub the butter into the flour and then add the sugar. You can add porridge oats, ground nuts, use brown sugar, or add spices if you wish.
  • Peel and chop the cooking apple, and then combine with the blackberries and the date syrup and allspice (or other sugar, sweet spice). 
  • Put the fruit evenly in the bottom of an oven-proof dish, then cover with the crumble mix. 
  • Bake for around 30 minutes, then serve with custard or cream.