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Blackberry Apple Jelly

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

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

Printed from tasteofhome.com Oct 16, 2008

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Blackberry Apple Jelly cont.

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.