Blackberry and apple jelly Recipe

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makes:

0

Skill:

medium

Total Time:

00:35
(plus at least 4 hours straining)

Prep:

00:15
(plus at least 4 hours straining)

Cooking:

00:20

Nutrition per portion

RDA
Calories 46 kCal 2%
Fat 0g 0%
  -  Saturates 0g 0%

With its wonderfully intense blackberry flavour, this delicious blackberry jam will be a huge hit with everyone who tastes it. Spread it thickly on hot, buttered toast and enjoy!

Ingredients

  • 1kg blackberries
  • 2 large cooking apples, roughly chopped
  • Approx. 600-700g (1¼lb-1lb 6oz) granulated sugar
  • 8g sachet pectin
  • You'll also need:
  • Jelly bag
  • Sterilised jam jars, wax discs and lids or cellophane covers

Method

  • Tip the blackberries and apples into a preserving pan or large pan and add 500ml (16fl oz) water. Bring the contents of the pan to the boil, then reduce the heat and simmer for about 10-15 mins, or until the fruit is soft.

  • Tip the fruit into a jelly bag, and leave the mixture to strain for at least 4 hours, or preferably overnight. Don’t be tempted to squeeze the bag, just let the juice drip through it, because if it’s squeezed, the jelly will be cloudy.

  • Place a small plate in the freezer to chill.

  • Discard the pulp in the jelly bag and weigh the amount of juice. An equal weight of sugar is needed. Measure out the granulated sugar, and mix the pectin into it.

  • Pour the syrup into a clean pan and add the sugar with pectin. Place the pan over a medium heat and stir until the sugar dissolves.

  • Increase the heat and boil the syrup rapidly for 3-4 mins. Turn off the heat. Spoon a little of the mixture on to the chilled plate. Leave it for a few mins to see if it starts to set. If it gets a skin, press it with your finger to see if it wrinkles. If the surface wrinkles, the jelly is ready. If not, return the pan to the heat and boil for a further 1-2 mins, then test the set of it again. Keep repeating this until it reaches setting point.

  • Pour jelly into warm jars, filling them as high as possible. Place the wax discs on top of the surface, wax-side down, making sure that there are no air bubbles under the paper. Leave it to cool, then cover the jars with lids or cellophane covers. It will keep in a cool, dark place for up to 3 months. Once jars are open, store them in the fridge.

More Recipe Ideas

Top Tip

The apples don’t need to be peeled or deseeded before cooking, just rinse and dry them and chop them.