Blackberry and Apple Butter

, from Issue #72. May, 2017
Photography by Josh Griggs.
Blackberry and Apple Butter

I love to add a dark berry to this recipe, not only for flavour but to give it a gorgeous, rich jewel-like colour. Just using apples will give you a rather brown-looking butter. 

Serves: 10


800 grams apples, peeled, quartered and cored
3 cups frozen blackberries
2 cups dry apple cider
3 tablespoons lemon juice
¼ teaspoon each ground cardamom and ginger
caster sugar (2/3 cup of caster sugar for each 1 cup of pureed fruit pulp)



Cut each apple quarter into 3 pieces and place in a large saucepan with the blackberries, cider and lemon juice. Bring to a boil, then reduce the heat and cook at a gentle boil until the liquid is well reduced and the apples are very soft and collapsing. 

Puree the fruit in a blender or food processor until smooth. Do this in batches if needed. Press the fruit through a sieve into a bowl. Measure the volume of the fruit and place back in the cleaned saucepan. I had 2⅓ cups so used 12/3 cups caster sugar. Add the sugar and the cardamom and ginger. 

Slowly bring to a boil, then simmer until the mixture begins to sputter and is very thick, about 50 minutes. Stir frequently to avoid it catching on the base of the saucepan, especially towards the end of cooking when it is very thick. 

Remove from the heat and pour into warm sterilised jars and seal. Unopened jars will keep for up to 6 months in a cool location. Once opened the jelly needs to be refrigerated and eaten within 1 month. Makes about 2½ cups.