1. 1. Wash the blackberries and place in a large stock pot.
2. Slice the apple into quarters, removing the core. Grate the apples, leaving the skin attached. Add to pot.
3. Add fruit syrup and lemon juice.
4. Heat on high until the mixture begins to boil, reduce and simmer 15 minutes.
5. Use a potato masher or a hand blender to smash your blackberries until you reach a smooth consistency free of chunks.
6. Reduce to a medium, low heat and simmer for an additional 15, 45 minutes until the jam sets. The bubbles will start to slow down, and the jam will wrinkle if left on a cool plate for 5 minutes and pushed with a spoon. , Leave to cool for 10 minutes and place in a warm sterilised jar.

Tip: When choosing your apples – try to find the under ripe ones.. They hold the most pectin and will help thicken your jam.

photo source: pexels