Blackberry & Prune Jam
This low-sugar jam is best made in small quantities as it only keeps for two weeks in the fridge. Larger quantities can be prepared if you have excess berries, and frozen into one-cup portions to thaw as needed.
The addition of apple gives the jam a silky texture, and the prunes lend a complementary flavour to the berries while thickening the sauce without the need for adding extra sugar. If you are not a fan of prunes, dried dates can be substituted.
Ingredients
- 2 cups blackberries or other berries, fresh or frozen
- 10 prunes, finely chopped
- 1 small apple; peeled, cored and diced
- 2 tablespoons maple syrup or honey
- Squeeze of lemon juice
Instructions
- Combine all the ingredients in a saucepan and heat gently over a low heat. Cook, uncovered until the fruit and prunes are soft and the jam has thickened. About 20 minutes.
- Mash any larger lumps with the back of a spoon, check the taste, adding extra sweetener if needed. Pour into a clean 300ml jar, cool, then store in the fridge. Consume within two weeks.