Last night I made some apple-blackberry jam. I have a blackberry bush at the house that was pretty filled, so...
1 pound blackberries
3 Granny Smith apples, peeled, cored and chopped
1 12oz can of apple juice concentrate
2 sprigs of mint
Bring juice concentrate and apple to a boil, lower to a simmer and cover for 10 minutes
Add blackberries, return to a boil, lower to a simmer and cover for 5 minutes
Uncover, turn heat to high, cook stirring until a spoon scrapped across the bottom of the pan hisses.
Turn off the heat, stir in mint, and let sit for 5 minutes
Remove mint and can. Makes 3 cups
The reason the apple is to keep from adding sugar. Had I made blackberry jam, it would have taken about 2 pounds of sugar! I like the all-fruit approach better.