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August is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! My husband's a logger as well as a farmer. We have three young children—two daughters, 5 and 3, and a son, 1.
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Contest Winning
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, 1 g fiber, trace protein.
Originally published as Blackberry Apple Jelly in Country Woman July/August 1994, p29
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Reviewed on Sep. 27, 2011 by keenecowboy
More specific about the amount of juice from both the blackberries and apples. I can both blackberry and apple juice to use in receiples such as this
Reviewed on Jul. 26, 2011 by Vicki Nolt
This recipe was just what I needed to do something with my abundant crop of blackberries. Lovely color and a nice Christmas gift.
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