Blackberry, Currant, Apple and Thyme Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 3 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g blackberries
- 375 g currants
- 750 g apples
- 1 bunch thyme, or teaspoon dried thyme
- some water, or apple juice
- 1 packet citric acid
- 500 g preservin suar, 3: 1
- Lemon pepper, chilli, ginger, cardamom
Print Recipe
Pin Recipe Instructions
- Peel, core and chop the apples. Cook with a few spoons of water or apple juice with the thyme (put in a tea strainer) until soft. Take out the tea strainer, puree the apples, leave to cool. Mash the berry mixture well with a fork, mix with the apple puree, citric acid and preserving sugar, put the thyme tea strainer back in. Season to taste with lemon pepper, chilli, ground ginger and cardamom. Cover and leave for a couple of hours or overnight. Then remove the tea strainer again. Bring everything to the boil and let it simmer for four minutes while stirring with a wooden spoon. Fill immediately into sterile twist-off jars. Close the jars tightly and turn them upside down for 10 minutes.
- The jam tastes just as delicious on a simple sandwich as it does with game or a Wiener Schnitzel instead of the usual cranberries.
- Tip:
- The berry mix can also be supplemented with raspberries and / or gooseberries, or topped up with apple juice or currant juice if the berries are not enough.
- Half of the apples can be replaced with pears.
- The thyme can be replaced with rosemary.
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