Directions

1. Place apples and blackberries in a large pan with 4 tablespoons water. Heat until steam rises then cover and simmer gently for about 30 minutes until thick and pulpy.
   
   Rub apple mixture through a large nylon sieve and return to the pan. Heat gently and stir in sugar and butter until dissolved and melted then raise the heat and boil steadily for 30-40 minutes, until a wooden spoon leaves a clear line across the bottom of the pan. As mixture gets thicker, you’ll need to stir it every now and then to prevent it sticking and burning the bottom of the pan. Scrape mixture into prepared tin, smooth the top and leave to cool completely. It will set firm as it cools. Wrap and store in the fridge for up to a month or freeze for later use. To serve, slice with a sharp knife (dip blade in hot water for easier slicing) and serve with cheeses or roast meat, or spread over hot toast.