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Blackberry and Apple Jam

Take equal quantities of freshly gathered dry blackberries and green English apples. Take the stalks off the blackberries, and peel, core, and slice the apples. Allow three-quarters of a pound of loaf sugar to each pound of fruit. Place the sugar in a clean preserving-pan with a cupful of water, put over the fire, and when the sugar has dissolved add the fruit. Stir constantly until it boils, skim carefully, and let it boil for fully three quarters of an hour. Pour into jars, cover, and store in a dry, airy place. A little lemon juice may be added if desired.