- 3 lbs blackberries
- 10 oz Gravenstein apples, shredded
- 12 oz sugar
- 2T lemon juice
- Use ingredients that are grown organically and sustainably.
- Combine the berries, apples, sugar and lemon juice and toss together gently.
- Leave the mixture to macerate for a few hours or overnight to release the fruit juices and dissolve the sugar.
- Put berry mixture into an 8 quart, heavy based pot and bring to a boil, stirring occasionally.
- Whilst the berries are cooking, wash the jars and place them in a 250 degree oven.
- Stir the pot to prevent sticking and cook over a medium high heat to quickly evaporate the liquid from the berries.
- After approximately 10-15 minutes and when the mixture has reduced to the consistency of a thick sauce, taste for sugar balance and adjust as necessary.
- Remove the jars from the oven and quickly fill each jar to 1/4" from the rim.
- Screw on the lids and leave the jars on a cooling rack until a vacuum seal has been achieved. If any jars do not vacuum seal, place in the refrigerator and eat first.
June Taylor was born in London, England and raised in a household where much of the family food was grown by her father in their back garden. She studied Home Economics throughout her high school years.
After a career in restaurant work as a baker, June conceived of her artisan company as a place to develop handmade preserves working with the fruit grown sustainably by small, local family farmers. Believing in small scale and close attention to detail, all of the work is performed by hand.
Inspiration for June's work comes from historical roots in British preserving and includes infusion work with herbs and flowers grown in her garden and reviving fruits that were once available but now rare.
June's product line includes a wide range of styles of preserving fruit: marmalades, conserves and butters and confectionary items such as syrups, candied peels and fruits in syrups. For more information, please visit her website at http://www.junetaylorjams.com.