Instructions: Place the sugar in a roasting tin and warm in the simmering oven for 10 minutes. Meanwhile place the apples and 150ml water in a large pan bring to the boil and simmer very gently until the apples are soft. Transfer to the simmering oven to complete the cooking if the juices evaporate before the apples are soft.

Add the blackberries and cook for about 5 minutes or until soft and the juices run.

Add the sugar crushed cardamom seeds and lemon juice.

Bring to the boil and bubble on the boiling plate for 20 minutes or until the jam is set. Remove the cardamom seeds and pot hot or cool (not warm) then cover and label the jars.

Blackberries and apples are a winning combination and the cardamom adds an unusual twist This is great for old fashioned jam tarts.

Makes 1.4kg jam

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