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Blackberry and Apple Jelly on a spoon with pancakes and a cup of tea

Blackberry & Apple Jelly

Janice Pattie
Blackberry & Apple Jelly is a classic and delicious jelly that is the perfect way to preserve the flavours of autumn (fall).
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Strain the jelly overnight 12 hours
Total Time 12 hours 40 minutes
Course jam, jelly, preserves
Cuisine British, Scottish
Servings 42
Calories 109 kcal

Equipment

  • colander
  • large pan
  • long wooden spoon
  • Sieve
  • jelly bag or muslin
  • ladle or large serving spoon
  • jam funnel (optional)
  • 3 glass jam jars with lids

Ingredients
 

  • 1 kg blackberries
  • 500 grams apples
  • 700 millilitres water
  • 1 kg sugar (approximately) You will need 450 grams (2 cups) of sugar for every 550 ml (1 pint) of juice.

Instructions
 

  • Wash the 1 kg (2¼ lb) blackberries in a colander and remove any stems that remain on the fruit.
  • Wash the 500g (1 lb) apples and cut them out roughly without peeling.
  • Put the blackberries and apples in the pan with the waterand simmer until the fruit is soft.
  • Hang your jelly bag over a large bowl, and ladle the fruit mixture and juice into the jelly bag.
  • Leave to strain overnight.
  • Measure the juice and weigh the sugar. You will need 450 g (2 cups) of sugar for every 550 ml (1 pint) of juice.
  • Put the juice and the sugar into a large pan and heat gently untill all the sugar has dissoved.
  • Bring to a rolling boil and boil for 15 minutes. Remove from the heat before testing for set using the wrinkle test.
  • If not set bring back to a boil and boil for a further 5 minutes before testing again.
  • Skim the bubbles from the top of jelly and with a large spoon OR add a tsp of butter which will disperse the froth.
  • Fill the jam into sterilised jars using a jam funnel or carefully ladling the hot jelly into the jars and seal.

Notes

The Wrinkle Test
Place some saucers in the fridge before you start making the jam because the cold plate helps speed up the cooling of the jam or jelly for the test.
Boil your jam or jelly for 15 minutes, take the pan off the heat, and put a teaspoon of the jam onto one of the cold saucers.
Place the saucer in the fridge and leave for 5 minutes.  Then remove the saucer and push your finger across the jam or jelly.  If it wrinkles, you can skim off the froth and pot up your jam or jelly. 

Nutrition

Calories: 109kcalCarbohydrates: 28gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 51mgFiber: 2gSugar: 26gVitamin A: 57IUVitamin C: 6mgCalcium: 8mgIron: 1mg