1. Wash the blackberries and place in a large stock pot.
2. 2
   Slice the apple into quarters, removing the core. Grate the apples, leaving the skin attached. Add to pot.
3. 3
   Add fruit syrup and lemon juice.
4. 4
   Heat on high until the mixture begins to boil, reduce and simmer 15 minutes.
5. 5
   Use a potato masher or a hand blender to smash your blackberries until you reach a smooth consistency free of chunks.
6. 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