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Blackberry Apple Jelly |
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Serves: 144
Print this Recipe
Yield: about 9 half-pints
Liz Endacott, Matsqui, British Columbia
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 (3-ounce) pouches liquid fruit pectin
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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 the heat; skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
© Copyright Reiman Publications, 1993-1997
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