Blackberry Apple Spread
Blackberry-apple spread with lavender blossoms: a fruity-sweet temptation for breakfast with just the right hint of herbiness.
Ingredients
- 400 g blackberries
- 450 g apples (3 apples; e.g., Elstar)
- 250 g pectin sugar (3:1)
- 1 tsp dried lavender blossoms
Instructions
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1.
Rinse a suitably sized screw-cap jar or jars (total 900 ml) and their lids with boiling water, then invert on a kitchen towel to drain. Rinse blackberries in a sieve, gently rinse again, and let them drain.
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2.
Wash, peel, quarter, and core the apples.
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3.
Cut apple quarters lengthwise into halves and slice crosswise.
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4.
If large, halve the blackberries. Weigh the berries and apples and combine 750 g of them with the pectin sugar in a large pot.
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5.
Stir everything over high heat until it boils, then simmer for at least 3 minutes while stirring constantly.
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6.
Fold in the lavender blossoms, bring to a brief boil again, and immediately fill the prepared jars. Seal, invert, and let stand upside down for 5 minutes. Revert the jars and allow them to cool. (The spread keeps well sealed and refrigerated for about 6 months.)