The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author and tutor.  She has appeared on various TV and radio shows, and is regularly featured in the press.  She is an author of a number of books, including the excellent “First Preserves – marmalades, jams, chutneys”; which is an authoritative guide featuring reliable recipes and explanations that are not found elsewhere.  Ideal for both novices and experienced preservers and available now from The Bottle Co, her website and Amazon.  To find out more about Vivien Lloyd check out her website.

In this guide Vivien talks us through her recipe for Apple & Blackberry Jam

Makes approx 2.25kg (5lb)raspberry and blackc2
1kg(2lb) blackberries
200ml (7floz) water

340g (12oz) peeled, cored and sliced cooking apples ( prepared weight)
1.4kg (3lb) granulated cane sugar


1. Pick over the blackberries and place them in a large pan with half the water. Bring to the boil, then simmer until tender. Place the apples in a separate pan with the remaining water and cook until the fruit is pulpy. Meanwhile warm the sugar in a low oven, 140C/275F/Gas 1.


2.Place the cooked apples and blackberries in a 6 litre preserving pan. Add the sugar and stir until it has dissolved, then bring the jam quickly to a rolling boil.


3.Test for a set after 5-7 minutes using the flake, cold plate or thermometer test. As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Remove any scum with a metal spoon.


4.Gently stir the jam and pour it into the jars, up to the brim. Seal the jars immediately with new twist top lids. Leave the jars upright and undisturbed until cold.