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    Blackberry and Apple Jelly

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    Blackberry and Apple Jelly

    • Vegetarian
    • Preparation time: 1¼ hours, plus overnight draining
    • Cooking time: 20 minutes, plus cooling
    • Total time: 1 hour 35 minutes, plus overnight draining and cooling

    Makes: Makes 2 x 200ml jars


    • 1kg Bramley apples
    • 1 litre water
    • 2kg blackberries
    • About 200g sugar


    1. Chop the apples without peeling or coring them and put in a pan with the water and berries. Simmer for about 1 hour until very soft. Cool.
    2. Tip into a jelly bag or large seive lined with muslin, hung over a large bowl. Leave to drip for 12 hours.
    3. Discard the pulp and measure the juice in the bowl. Pour into a preserving pan and add 100g sugar per 100ml juice. Place over a medium heat. Stir till the sugar dissolves. Bring to a boil. Boil for 10 minutes, then test for setting point. Drop a little jam on to a cold saucer. Leave for a minute then push with your finger. If it wrinkles, it's ready; if not, boil for 5 minutes and repeat.
    4. Pour into sterilised jars, cover with waxed discs and seal. Keep for up to a year.

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