Blackberry and Apple Jam

4 lb blackberries
2 lb cooking apples
half pint water
6 lb sugar

Put the blackberries in a pan with half the water and simmer until tender. Peel, core and slice the apples, and cook in the remining water until tender. Combine the two fruits. Stir in the sugar until dissolved, then boil hard to setting point*. Pour into hot jars.

*you can check the setting point by one of the following three methods:
1. when jam reaches 220 to 221 F using sugar thermometer
2.put a little jam on an old plate or saucer and leave it to become cold. If it forms a skin and wrinkles when pushed with a spoon or finger it is ready. Jam pan should be taken off the heat while the test jam is cooling
or
3. Dip a clean wooden spoon in the boiling jam. Let the cooling jam drop from the spoon, and if the drips run togther and form a flake, the jam is ready.

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