Blackberry, apple, rose geranium jam.

Makes approx. 1.2Kg (2 1/2 lbs) of jam

500g (1 lb) tart apples, bramleys or wild apples will do fine, peeled cored and roughly chopped
300ml (10 fl oz) water or apple juice
500g (1 lb) blackberries
juice of 1 lemon
750g (1 3/4 lbs)sugar
4 – 6 rose rose attar geranium leaves (optional)

Cook the apples with the water or apple juice until the fruit begins to break up and becomes soft.
Add the blackberries and lemon juice and simmer for a further 10-15 minutes.
If you prefer a seedless jam, allow the fruit to cool then run it through a food mill or push through a sieve and continue with pureed fruit.
Add the geranium leaves tied together in a bundle and the sugar to the fruit and stir over a gentle heat until the sugar has dissolved, bring to a simmer then remove from the heat and leave for the flavours to macerate for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Using a preserving pan, bring everything to a rolling boil and maintain the heat until it reaches setting point and a blob of syrup readily forms a skin as it cools on a cold plate.
It only took me 5 minutes to reach a set with my jam.
Fish out the geranium leaves and discard them.
Pour the jam into hot sterilised jars and seal.
If you are canning your jam, process for 5 minutes then remove from the canner.

100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books
Blackberry/Ежевика!

Blueberry and rhubarb jam by Gloria Nicol.

Growing and making jam with blueberries | Life and style | The Guardian

Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar

Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.

Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.

Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.

This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.

Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean. 

She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.

- laundry etc:

- rhubarb-blueberry-lime-jam

Cranberry, apricot and pineapple jam.

laundry etc
Makes 1.3Kg (5 x 1/2pt jars)

1 med size pineapple, approx 1100g (2 1/2lbs) in weight or a 432g (15oz) tin crushed pineapple in juice
150g (5oz) dried apricots
300g (1x 12oz pack) fresh cranberries, rinsed and drained
450g (1lb) sugar
apricot brandy (optional)

Prepare the pineapple; slice off the top and base and pare away the skin.
Chop down through the centre lengthways and cut into 4, then remove the woody core.
Slice the flesh into chunks then pulse in a food processor to give a fine texture.
Pour into a sieve over a bowl and collect the juice that drips through.
With my 1100g pineapple, this gave me 280g (10oz) pulp and 200ml (7 fl oz) of juice. (You don’t need to be spot on here just aim for approximately that amount.)
Chop the apricots into small even pieces and place in a bowl with 200ml (7 fl oz) of boiling water plus the pineapple juice and leave to soak for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Alternatively, prepare clean jars by sterilising them in a low oven, keeping them warm till needed.
Place the cranberries, apricots, crushed pineapple and soaking juices in a preserving pan.
Add another 200ml (7 fl oz) water and cook gently for approximately 20 minutes, until the cranberries have started to pop and the mixture combines and takes on a ruby glow.
Remove from heat for 5 minutes then add the sugar.
Stir over a gentle heat until completely dissolved, then up the heat and bring to a rolling boil, taking great care that it doesn’t burn.
It only takes 5-10 minutes before you can see the texture is thickened and a small blob on a cold plate will hold its shape.
Turn off the heat.
Leave for 5 minutes then stir in 3-5 Tbsp apricot brandy.
Pour into prepared hot jars leaving 0.5cm (1/4in) headroom, tap jars on worktop to de-bubble, clean rims and seal, then process for 10 minutes.
Remove jars from water bath and leave until completely cold before testing the seals.
Alternatively, pot the hot jam into clean hot jars and seal then store in the fridge when cold.

Classic strawberry compote.

Gloria Nicol's glorious classic strawberry compote | Life and style | guardian.co.uk:
Makes 3 x 350ml jars compote, plus approx 175ml strawberry syrup

1.5Kg strawberries
175g sugar (or adjust to your taste)
1 vanilla pod
1/2 tbsp balsamic vinegar