This is Mrs Beeton’s apple and blackberry jam recipe, published in her Book of Household Management in 1907.
Note: this recipe is provided for information only, I have not tested it yet. Once I do, I will add a recipe card.
The Original Recipe
APPLE AND BLACKBERRY JAM.
Ingredients.—4 lbs. of apples, 2 lbs. blackberries, 4½ lbs. of preserving sugar.
Method.—Pick the blackberries, put them into a stewjar with 1 lb. of sugar, and let them remain thus for at least 12 hours. When ready, place the jar on the stove or in a cool oven, and stew gently until the juice is extracted. Pare, core and cut the apples into thick slices. Put them into a preserving pan, strain in the juice, add the rest of the sugar, and boil gently from 45 to 50 minutes. Pour into jars, cover closely, and store in a dry, cool place.
Time.—Altogether, about 14 hours. Average Cost, 4d. per lb. Seasonable in October.