Baked Apples With Blackberry Jam Recipes

Steps:

• Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
• Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
• To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
• Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.

Steps:

• In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
• Add the lemon juice and blackberries and cook for a further 5 minutes.
• Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
• Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
• If not boil a little longer and test again.
• If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
• Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
• Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.

Steps:

• Wash, remove stems, and mash berries. Make sure to measure 4 cups mashed berries.
• Dice apples into tiny pieces - leave skin on.
• Place apples and lemon juice in large pan on medium heat.
• Cook apples for 5 minutes until soft.
• Add mashed berries and cook until it boils, stirring a few times.
• Let fruit boil for 2-3 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into boiling fruit and stir.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter. Easy!

Steps:

• Preheat oven to 375 degrees. Place apples in baking dish.
• Stuff each apple with 1/2 tablespoon butter and then 1 tablespoon jam.
• Bake, basting occasionally, until apples are very tender and glazed, about 1 hour. Serve warm or at room temperature, with crème fraîche or sour cream, if desired.

Steps:

• Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.
• Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.
• Remove apples from the heat and puree with an immersion blender.
• Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.
• Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Preheat oven to 375 degrees. Place apples in baking dish.
• Stuff each apple with ½ tablespoon butter and then 1 tablespoon jam.
• Bake, basting occasionally, until apples are very tender and glazed, about 1 hour. Serve warm or at room temperature, with crème fraîche or sour cream, if desired.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.
• Stand the apples in a shallow baking dish large enough to take all four. Mix together the honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.
• Roast the apples for about 40 minutes, spooning the juices over them occasionally. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 minutes or until the juices start to run. Spoon the blackberries and juices over the apples to serve.