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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. 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 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 jelly bag,
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
1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into

2 of 2

Blackberry Apple Jelly (continued)

Directions (continued)

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.