Save on Pinterest

Blackberry Apple Jelly

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
    about 9 half-pints

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 bottled lemon juice
  • 8 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • keenecowboy
    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

  • Vicki Nolt
    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.