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 young children—two daughters, 5 and 3, and a son, 1.
SERVINGS
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72
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CATEGORY
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Condiment
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METHOD
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Water Bath
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PREP |
45 min. |
COOK
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15 min.
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TOTAL
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60 min.
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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 lemon juice
- 8 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
DIRECTIONS
In a large kettle, combine the blackberries and water; simmer for 5 minutes. Strain through a jelly bag, 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 kettle; add just enough water to cover. Simmer until apples are soft, about 20 minutes. Strain through a jelly bag, reserving juice and discarding pulp. Measure the reserved blackberry and apple juices; return to the kettle. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice and sugar. Bring to a full rolling boil, stirring constantly. Add pectin, stirring until mixture boils. Boil for 1 minute. Remove from heat; skim off foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: about 9 half-pints.