Blackberry Apple Conserve
Farmers Market Week Special
Posted By Savita
This conserve will disappear from your refrigerator sooner than you think. It’s that good. In late summers, I usually buy small batches of berries and freeze’em for off-season use. But, when I look at these delicious tart fruits, their dark bright colors allure me to make some jams. Alas, sugar is so omnipresent in food these days – makes me thrifty with its use. So, I control myself; can small batches and never more than one or two per season. Today’s Blackberry Apple Conserve is the second one this season. First one? Well, I did not get time to click pictures while making Mango Blackpepper Jam. I promise, will get you recipe. I have also included canning instruction with recipe today. I hope you enjoy this conserve as much as I do. Dark, soft, sweet and sour bite of blackberry and apple tastes amazing on a crisp butter toast - rest serves as base for tarts. Recently, we had cheese cake and I spooned some conserve on it, rich cake with tartness of blackberries, pure heaven!
Total Time: Prep Time: Cook Time:
- 2 Apple (Red Delicious or Golden Apple)
- 3 Cup Black Berries
- 2 Oranges (Navel, medium size orange)
- 3/4 Cup Sugar
- 1/2 tsp Salt
- 1/3 Cup Water
- 1 tbsp Lemon (juice)
- 1. Sterilize Jars - Bring a pot of water to rolling boil. Heat 4 - 1/2 cup jars and lids to sterlize'em.
- 2. Slice and Dice - Remove skin of apple and grate it. Zest the orange and roughly chop the pulp. Discard all seeds. In a heavy bottom pan, add water, lemon juice, apple and sugar and bring to rolling boil.
- 3. Now add blackberries, orange slices and stir to combine.
- 4. Continue cooking for medium-high heat for 10-12 minutes.
- 5. Once the conserve color change to deep dark and it start getting thick, lower the heat and cook for 2-5 minutes.
- 6. Check for Conserve Setting - Best way to test conserve for setting is to remove pan from heat, run a spatula from edge to center, if spatula leaves a clean trail behind and trail takes more than 10 secs to disappear, jam is ready to can.
- 7. Canning - Fill hot jars with conserve, leaving 1/4 inch head-space. Place the lids. Process jars in heat bath at full rolling boil for 15 minutes. Remove from heat and tight the lids.
Savita's Notes:If not canned, keep this conserve refrigerated for up-to two months or can per instructions below. Canned Conserve stays good for up-to 6 months. This recipe is good for 4 - ½ cup - jars and it easily doubles if you wanna make more. Apple is natural source of pectin, Apple pectin reduces the settings time of conserve.
RaoulDelicious!!! can't wait to try. how about Raspberry Apple combination instead of Blackberry Apples?