500g cooking apples (weigh after peeling and coring)
500g raspberries
1kg granulated white sugar
squeeze of lemon juice
5 1lb jam jars, cleaned and sterilized in a low oven (put the washed and rinsed jars into the cold oven, then turn it on to 100 centigrade and leave to warm up thoroughly). Sterilize the metal lids in Milton.
1. Chop the apples up fairly small. Put in a large saucepan with a little water and a squeeze of lemon juice and simmer gently until they start to soften. When they are fairly soft, add the raspberries and continue to simmer on a low heat until the fruit is more or less cooked. Meanwhile, put a couple of saucers in the freezer for testing the setting point later.
2. Remove from the heat and stir in the sugar to dissolve.
3. Return to heat and bring to a rolling boil, stirring to stop it burning or boiling over.
4. After about 5 minutes test if the jam has reached setting point - put a spoonful onto one of the cold saucers from the freezer, leave for a minute then see if it is set by running your finger through it. If not, continue boiling the jam for another couple of minutes, then test again.
5. Once setting point is reached, remove from the heat, get your jam jars out of the oven and put them on a tray, then ladle the jam into the jars, covering them straight away with the sterilized lids. Wipe and label the jars when they are cool.
