Apple and Blackberry Jelly

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg blackberries
  • 2lb/1 kg cooking apples
  • 2 pints/1 litre water
  • Sugar


    Wash the blackberries and remove any stems and unripe berries. Put the blackberries into a pan. Wash the apples and cut them up without peeling or coring. Mix with the blackberries and water and simmer for about an hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1 lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover.