- 600g blackberries
- 750g sharp cooking apples
- 3-4 star anise
- 200mls Aspall red wine vinegar
- 5-6 cloves
- 1 tsp fennel seed
- 100ml Water
- 400g-500g granulated sugar
- Big pinch sea salt
Spiced Blackberry and Apple Butter
A RECIPE BY PAM CORBIN
Makes 4 x 228ml Kilner Jars
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Prep time: 45 minutes
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Cooking time: 30 - 45 minutes
Fruit butters are so called because they smooth and spread just like soft butter. Made with less sugar than traditional jams, they are intensely fruity and flavoursome. With the inclusion of delightful piquant red wine vinegar, alongside some warming spices, this makes sweet-sharp Blackberry and Apple butter very versatile. It’s absolutely gorgeous served with cheese — soft white creamy cheeses, Cheddar or Blues. Use it to glaze baked ham, duck, poultry; spoon a little into gamey casseroles or Sunday gravy, or simply spread on hot buttered toast or crumpets. Enjoy!
- 600g blackberries
- 750g sharp cooking apples
- 3-4 star anise
- 200mls Aspall red wine vinegar
- 5-6 cloves
- 1 tsp fennel seed
- 100ml Water
- 400g-500g granulated sugar
- Big pinch sea salt
- Place the blackberries and apples in a large pan - there is no need to peel or core the apples simply remove the stalks and chop into chunks. Add the spices, the vinegar and the water and stir to combine.
- Place over a medium heat and bring to a light boil for 30 minutes or so, or until the apples have completely broken down to a soft puree — slow is better here to allow the spices to infuse. Remove from the heat.
- Push the mixture through a sieve — you’ll find the easiest way to do this is with a soup ladle.
- Measure the puree and return to the cleaned out pan adding 200g-250g of sugar for every 500ml fruit pulp, and the salt. Slowly bring to the boil stirring until the sugar has dissolved, then keep at a steady but not to rapid boil for 25-30 minutes until the mixture thickens, looks glossy and begins to splutter — you will need to keep stirring and scraping around the pan towards the end of cooking to prevent it catching. Re-move from the heat.
- Spoon immediately into warm, sterilised jars to within 5mm of the brim and seal im-mediately with twist on lids.
- This can be eaten immediately. If unopened, store in a cool, dark, dry place and use within one year. Once opened keep in the fridge.
ingredients
method
- Place the blackberries and apples in a large pan - there is no need to peel or core the apples simply remove the stalks and chop into chunks. Add the spices, the vinegar and the water and stir to combine.
- Place over a medium heat and bring to a light boil for 30 minutes or so, or until the apples have completely broken down to a soft puree — slow is better here to allow the spices to infuse. Remove from the heat.
- Push the mixture through a sieve — you’ll find the easiest way to do this is with a soup ladle.
- Measure the puree and return to the cleaned out pan adding 200g-250g of sugar for every 500ml fruit pulp, and the salt. Slowly bring to the boil stirring until the sugar has dissolved, then keep at a steady but not to rapid boil for 25-30 minutes until the mixture thickens, looks glossy and begins to splutter — you will need to keep stirring and scraping around the pan towards the end of cooking to prevent it catching. Re-move from the heat.
- Spoon immediately into warm, sterilised jars to within 5mm of the brim and seal im-mediately with twist on lids.
- This can be eaten immediately. If unopened, store in a cool, dark, dry place and use within one year. Once opened keep in the fridge.
