Pick as many blackberries as you possibly can! (absolute minimum, 1 kilo).
Weigh them, put in a large heavy pan, and for every kilo add a chopped apple (including skin, pips and core), the juice of a lemon, and 250 ml of water.
Bring to the boil and simmer gently until the fruit is very soft and pulpy. Mash to extract maximum juice. Strain through a jelly bag (do not force through, but allow to drip — takes ages!)
Measure the resulting juice, and add 750g organic granulated sugar for every 1 litre. Return to a low heat, stir to dissolve sugar, then bring to a fierce boil.
Boil hard until setting temperature is reached (112 C) – or until a little of the mixture, dropped onto a chilled plate, sets with a slight wrinkle.
Pour into still hot sterilised jars. Allow to cool slightly and start to set before topping with a disc of waxed paper (if you like) and screwing on the top.
This is stunningly delicious on hot buttered toast and it is dead easy to make. I got the recipe from The River Cottage site. Do take a look if you are at all enthusiastic about food and/or food production.
Have a great weekend. Pick blackberries if you can!