This will make about 4 x 280g/8oz jars so make sure you have them, that they are washed and drying in a warm oven.
250g/8oz cooking apples
250g/8oz caster sugar
2 large eggs
juice 1 lemon
Peel, core and chop the apples and put into a pan with the blackberries. Heat them gently, increasing slightly once the juices start to run. Cook on until the mixture is nice and soft, around 10 mins.
Add the sugar and lemon juice to the mixture, stirring to dissolve the sugar as much as possible
Cut the butter into small pieces and add to the bowl
Beat the eggs together and pour through a sieve into the mixture which removes any strands and lumps of egg white
Trev and I had some with warm scones today and it was really delicious - not too sweet
Home made scones are so easy to do and taste so different - here is my recipe.
Heat the oven to 200 deg C
Have a flat baking sheet ready
I mix 340g/12oz SR Flour with a pinch of salt, 1 teaspoon baking powder, 125g/4oz butter, and enough milk to combine the ingredients into a soft dough. I mix the butter in with one of those pastry cutters, and then pour in the milk a little at a time. I draw the mixture together with a round bladed dinner knife, just using my hands if absolutely necessary.
I turn the dough out onto a lightly floured surface and pat it to about 2.5cm/1 inch deep - the key to light scones is to handle as little as possible and to eat them fresh.
I use a medium cutter, placing the scones straight onto a baking sheet and then put into the hot oven. I don't brush them with anything. Cook for about 15 minutes when they should be risen and lightly coloured.