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.
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
- 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.