Blackberry Apple Jelly Recipe
Blackberry Apple Jelly Recipe photo by Taste of Home

Blackberry Apple Jelly Recipe

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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! —Liz Endacott, Matsqui, British Columbia
TOTAL TIME: Prep: 45 min. Process: 5 min.
MAKES:72 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Process: 5 min.
MAKES: 72 servings


  • 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

Nutritional 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.


  1. In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer 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 30 minutes or until strained, reserving juice and discarding pulp.
  2. 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 20 minutes or until apples are tender. Strain through a cheesecloth-lined strainer, reserving juice and discarding pulp.
  3. 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 over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  4. Remove from heat; skim off foam. Carefully ladle hot mixture into nine hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool. Yield: about 9 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Blackberry Apple Jelly in Country Woman July/August 1994, p29

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Reviewed Sep. 27, 2011

"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"

Reviewed Jul. 26, 2011

"This recipe was just what I needed to do something with my abundant crop of blackberries. Lovely color and a nice Christmas gift."

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