1. Clean jars in hot soapy water.
2. Place in an oven at 100C upside down on a tray in order to sterilize them
3. Peel and dice apples (or peel and slice on apple and grate the other to allow the apple juices come out more). Make sure the diced apple are small and of the same size, so they will cook at the same rate as well as improving the finished look of the jam.
4. Place diced apple in a large saucepan with berries and water and cook until apple and berries are soft – the mixture should be gently simmered or you will lose to much water
5. Measure the amount of fruit mixture in a jug or cup. Then measure the same amount of sugar and add to the fruit mixture back in the saucepan, with the lemon juice. Stir on a low heat until sugar is dissolved.
6. Bring to the boil and cook until the jam gels when tested (this is when you place a small amount of the jam on a cool metal plate and leave in the fridge for around a minute, then once removed from the fridge, using your finger gently push the mixture to a side and if small wrinkled appear then it is ready). The jam should be at a roiling boil. Stir as little as possible but be sure to scrape the bottom of the saucepan to ensure the jam does not stick and burn
6. Place the hot jam in the hot jars using a ladle/jug/funnel. Put lids on jars and leave to set
Now all you have to do (if you want) is cut out some nice material to cover the lid and decorate your own label! (don’t forget to date the label of when you made it) and let the jam fun begin!