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.
Blackberry Apple Earl Grey Jam
- 5 cups fruit pulpa
- 2 cups sugar
- 2 Tbsp pectin + 2 Tbsp sugar
- 1/2 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.