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Blackberry and Apple Cheese

1 kg Blackberries
450 g Cooking apples; peeled, cored and finely chopped
1 1/3 kg Granulated sugar


Put the fruit in a preserving pan with 600ml/1 pint water and cook gently for about 30 minutes until very soft.

Press the pulp through a nylon sieve set over a bowl. Measure the resulting puree and return it to the pan, adding 500g/1lb 2oz sugar for each 500ml/18fl oz puree.

Stir over a low heat until the sugar has dissolved, boil the mix and simmer, stirring often for 40-60 minutes. Check the cheese is ready by drawing a wooden spoon across the bottom of the preserving pan leaving a clean line.

As soon as it is done, spoon the cheese into warmed, clean, small jars, cover with waxed discs and seal. Alternatively the fruit cheese can be turned into ramekins, left to set and then turned out for serving.


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