Sloe Jelly with Port.
700g sharp, wild apples
sugar and port (see method for quantity)
Roughly chop the apples and throw them into a pan with the sloes. Add enough water to almost cover the fruit. Bring to the boil and them simmer til soft. Strain in a jelly bag (or colander lined with muslin) for several hours. Measure the strained juice and add 1lb sugar and 2tbsp port per pint. Boil til setting point is reached and pot in the usual way. The yield is about 2.5lbs per pint of juice.
Apple and Blackberry Butter.
Fruit butters are a thick jam made of pureed fruit. They're great for filling sponge cakes as they don't dribble down the sides or soak into the sponge, they just sit in an impressively thick, obedient pile. Similarly they're good in jam tarts as they don't bubble and overflow the pastry shell so you can pile loads in. If the fancy takes you, they can even be turned out, sliced and serves as a dessert with nuts and clotted cream.
1.8kg cooking/crab apples
1 tsp ground cinnamon
1/4 tsp ground cloves
Roughly chop the apples cut out any bruised bits but don't peel or core. Cook them with the blackberries in the water til all the fruit is very soft and pulpy. Rub through a sieve. Return the puree to a clean pan with the spices. For every pint of puree (my jam pan is calibrated which makes this part much easier) add 25g butter and 400g sugar. Stir over a low heat til the sugar as dissolved, taste at this point to check the spices and add more if you think it's needed. Turn the heat up and boil til setting point is reached. Pot up into sterilised jars. The yield for me was 7, almost 8, jars.