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Blackberry And Apple Jam

From Aunt Daisy's Cookery Book 1953 (1953).

Source and licence

From Aunt Daisy's Cookery Book 1953 (1953), printed page 313, digitised by the Internet Archive: https://archive.org/details/AuntDaisysCookeryBook1953

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. To each 1 lb.
  2. of ripe fruit allow 1 lb.
  3. sugar and 2 or 3 cooking apples.
  4. Peel and slice the apples thin;
  5. put blackberries into pan and as soon as the heat begins to draw out the juice, add sugar and apples.
  6. Boil and skim till jam will set ;
  7. it will require almost constant stirring.