Blackberry Apple Jelly Recipe

4.5 2 5
Blackberry Apple Jelly Recipe
Blackberry Apple Jelly Recipe photo by Taste of Home
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Blackberry Apple Jelly Recipe

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4.5 2 5
Publisher Photo
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
Recommended: Top 10 Cobbler Recipes
MAKES:
72 servings
TOTAL TIME:
Prep: 45 min. Process: 5 min.
MAKES:
72 servings
TOTAL TIME:
Prep: 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 lemon juice
  • 8 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

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.
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

Nutritional Facts

2 tablespoons: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.

  • 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
  1. 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.
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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Reviews forBlackberry Apple Jelly

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MY REVIEW
keenecowboy User ID: 6232851 11676
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"

MY REVIEW
Vicki Nolt User ID: 3163656 7022
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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