Blackberry and Apple Jelly

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Apple & Blackberry Apple & Blackberry

This produces a reliable jelly that is a little lighter on flavour than one made entirely with blackberries, but cheaper and easier to make (unless you pick all your blackberries in the local park that is)

Ingredients

  • 2Kg blackberries
  • 1Kg cooking apples
  • 1 litre water
  • Juice of 1 lemon
  • Sugar

Method

  1. Rinse and drain the berries, and chop the apples into chinks (along with the cores and the skins), and put them into a preserving pan with the water, and the lemon juice.
  2. Bring the pan to the boil and simmer until the fruit turns to a pulp and the juices are released (usually about 45-60 minutes).
  3. Strain the pulp through a jelly bag for a couple of hours, or even better overnight, making sure you do not poke or squeeze the bag as this will make the jelly cloudy.
  4. Measure the juice and return to a clean pan, then bring to the boil.
  5. As soon as the juice reaches boiling point reduce to a simmer then add the sugar (you should add sugar at the rate of 1Kg for every litre of juice)
  6. Stir the jelly until the sugar has dissolved.
  7. Bring the jelly to a rolling boil without stirring and boil until setting point has been reached.
  8. As soon as the setting point is reached remove from the heat, then skim any scum from the top and pour into sterilised jars.
  9. Seal immediately and store in a cool dark place.
Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

Website: allotment.uk.com
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