Blackberry Apple Butter
  • 2¼ lbs blackberries
  • 1 lb, 2 oz cored cooking apples (no need to peel them)
  • 2½ cups apple cider
  • 7 tbsp lemon juice
  • ½ tsp cloves
  • ½ tsp cinnamon
  • white sugar
  1. Cut the apples into fairly large pieces, trimming away and bruised or bad bits. Place in a pan with the blackberries, cider, lemon juice, and 2½ cups water. Bring to a boil and cook gently, until the liquid is greatly reduced and the apples are very soft.
  2. Run the fruit mixture through a food mill into a bowl, and clean out your jam-cooking pan. Measure the volume of fruit pulp and return it to the jam pan (I had five cups). Add ⅔ cups of sugar for each cup of fruit pulp, along with the cinnamon and cloves. Slowly bring to a boil, then simmer until the mixture begins to sputter and is very thick. Stir frequently to avoid scorching.
  3. Remove from the heat and pour into sterilized jars. Put lids on the jars and process in boiling water for 15 minutes. Let cool completely, and use within a year.
Recipe by Sprung At Last at