Blackberry, apple, rose geranium jam. By Gloria Nicol.

Makes approx. 1.2Kg (2 1/2 lbs) of jam

500g (1 lb) tart apples, bramleys or wild apples will do fine, peeled cored and roughly chopped
300ml (10 fl oz) water or apple juice
500g (1 lb) blackberries
juice of 1 lemon
750g (1 3/4 lbs)sugar
4 – 6 rose rose attar geranium leaves (optional)

Cook the apples with the water or apple juice until the fruit begins to break up and becomes soft.
Add the blackberries and lemon juice and simmer for a further 10-15 minutes.
If you prefer a seedless jam, allow the fruit to cool then run it through a food mill or push through a sieve and continue with pureed fruit.
Add the geranium leaves tied together in a bundle and the sugar to the fruit and stir over a gentle heat until the sugar has dissolved, bring to a simmer then remove from the heat and leave for the flavours to macerate for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Using a preserving pan, bring everything to a rolling boil and maintain the heat until it reaches setting point and a blob of syrup readily forms a skin as it cools on a cold plate.
It only took me 5 minutes to reach a set with my jam. Fish out the geranium leaves and discard them.
Pour the jam into hot sterilised jars and seal. If you are canning your jam, process for 5 minutes then remove from the canner.

From: Gloria Nicol writes the blog laundryetc and is the author of 100 Jams, Jellies, Preserves and Pickles - 100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books