Blackberry Apple Earl Grey Jam: Apples and seedless blackberries jam with a hint of Earl Grey. Give me Five (o’clock tea) please !
Blackberries and apples are an excellent combination for a jam. Earl Grey Tea leaves with its’ bergamot flavor makes it definitely one of my favorite jams. Imagine a winter rustic pie made with it !
If you prefer seedless blackberries in your jam, it requires a bit more of your time since you have to remove the seeds using a sieve and wooden spoon. After you wash the fruits, both apples and blackberries, you have to make the pulpa in a food processor. After that, place a sieve over a size matching bowl and push the pulpa through the sieve by pressing it with a wooden spoon. Push through only small pulpa quantities at a time.
To have 5 cups of fruit pulpa, you need 4 cups of ripe blackberries and 3 apples.
When my grandmother was making that kind of jam, she was using the „machine“ you can see below:
It is hundred years old, still working and makes your hand muscles fit for everything. I used it myself to make pulpa for this jam. No gym required afterwards. Anyway, after you finish separating the seeds, be sure to measure the quantity.
- 5 cups fruit pulpa
- 2 cups sugar
- 2 Tbsp pectin + 2 Tbsp sugar
- 0,5 tsp Earl Grey tea leaves
- In a pot, combine pulpa and sugar.
- On medium heat, boil, the mixture for 20 minutes. Stir occasionally.
- Turn the oven on to warm clean, dry glass jars.
- In a mug, combine pectin and sugar and add to the jam.
- Boil for additional 5 minutes. At the end, add tea leaves and mix well.
- Take away for the heat and fill the hot glass jars.