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Blackberry Apple Jelly

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

72 ServingsPrep: 45 min. Process: 5 min.

Ingredients

3 pounds blackberries (about 2-1/2 quarts)
1-1/4 cups water
7 to 8 medium apples
Additional water
Bottled apple juice, optional
1/4 cup bottled lemon juice
8 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Directions

In a Dutch oven, bring blackberries and water to a boil. Reduce heat;
simmer for 5 minutes. Line a strainer with four layers of
cheesecloth and place over a bowl. Place berry mixture in strainer;
cover with edges of cheesecloth. Let stand for 30 minutes or until
strained, reserving juice and discarding pulp.
Remove and discard stems and blossom ends from apples (do not pare or
core); cut into small pieces. Place in the Dutch oven; add just
enough water to cover. Bring to a boil. Reduce heat; simmer for 20
minutes or until apples are tender. Strain through a
cheesecloth-lined strainer, reserving juice and discarding pulp.
Measure the reserved blackberry and apple juices; return to the pan.
If necessary, add water or bottled apple juice to equal 4 cups. Stir
in lemon juice, then sugar. Bring to a full rolling boil, stirring
constantly. Stir in pectin; return to a full rolling boil. Boil for

2 of 2

Blackberry Apple Jelly (continued)

Directions (continued)

1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into
hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims
and adjust lids. Process for 5 minutes in a boiling-water canner.
Yield: about 9 half-pints.

Nutrition 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.