Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Holidays menu Go to Holidays
Back Back to Holidays menu
Europe
Africa
Asia
North America
South America
Caribbean
Back Back to Holidays menu
Other holidays
Back Back to Holidays menu
Holiday offers
Back Back to Holidays menu
Planning your holiday
Book with confidence
Travelling with us
Back Back to Cruise menu Go to Cruise
Back Back to Cruise menu
Back Back to Cruise menu
Back Back to Cruise menu
Back Back to Cruise menu
Our blogs
Ocean cruise blogs
River cruise blogs
Back Back to Cruise menu
Cruise offers
Back Back to Cruise menu
Back Back to Saga Money Go to Saga Money
Back Back to Saga Money
Equity release
Here to help
Useful articles
Back Back to Saga Money
Saga Savings
Existing customers
Back Back to Saga Money
Legal Services
Back Back to Saga Money
Mortgages
Back Back to Saga Magazine menu Go to Magazine
Back Back to Magazine
Back Back to Magazine
Back Back to Magazine
Back Back to Saga Magazine menu
Search Magazine…
Search Magazine

Blackberry and red wine jam

Diana Henry / 09 September 2015

Make the most of autumn abundance with this delicious jam recipe from Diana Henry.

Blackberry and red wine jam
Make the most of autumn abundance with this delicious jam recipe

Cooking time

1 hour

Makes

Approx. 3 jars

Method

  • 1 small cooking apple
  • 1kg (2lb) blackberries
  • 350ml (13fl oz) fruity red wine
  • 700g (1lb 8oz) granulated sugar with added pectin (labelled ‘jam sugar’)

Method

Cook the chopped flesh of the cooking apple with 4tbsp water until soft.

Put this into a large pan with the blackberries, sugar and 320ml (12fl oz) red wine.

Bring your fruit, water and sugar mixture to the boil, stirring to help the sugar melt, then boil hard until the setting point is reached (105C/220F on a kitchen thermometer).

Skim the surface, then add the remaining 30ml (1fl oz) red wine.

Pot while still hot in warm, sterilised jars.

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

Related Articles

Related Topics

Diana Henry

Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.