- 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 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.
Reviews forBlackberry Apple Jelly
"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."