Blackberry Apple Jelly Recipe
- 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
- 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 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.
Reviews for Blackberry Apple Jelly(2)
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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
This recipe was just what I needed to do something with my abundant crop of blackberries. Lovely color and a nice Christmas gift.