Blackberry Apple Jelly Recipes

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BLACKBERRY APPLE JELLY



Blackberry Apple Jelly image

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

Provided by Taste of Home

Time 50m

Yield about 9 half-pints.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

BLACKBERRY-APPLE JELLY



Blackberry-Apple Jelly image

Make and share this Blackberry-Apple Jelly recipe from Food.com.

Provided by Alia55

Categories     Jellies

Time 1h

Yield 4 jars

Number Of Ingredients 4

3 cups apple juice
3 cups blackberry juice
3 -5 tablespoons lemon juice
7 cups sugar

Steps:

  • Blend 3 cups of apple juice and 3 cups of blackberry juice together in a deep saucepan.
  • Cook for 5 minutes.
  • Add the sugar and 3 to 5 tbsp of lemon juice if the fruit juice is not tart enough.
  • Let the mixture boil for 1 full minute, then remove from heat.
  • Skim off foam and pour juice into hot, sterile jelly glasses.
  • Seal.
  • Process 5 minutes in a hot water bath.

Nutrition Facts : Calories 1444.8, Fat 0.2, Sodium 5.7, Carbohydrate 372.6, Fiber 0.2, Sugar 370.2, Protein 0.2

BLACKBERRY JELLY



Blackberry jelly image

Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries

Provided by Clare Knivett

Time 30m

Yield Makes 2 x 300ml jars

Number Of Ingredients 5

800g blackberries
200g cooking apple (1 medium sized cooking apple)
1 lemon, juiced
Around 400g preserving sugar
Muslin cloth

Steps:

  • Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
  • Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
  • Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
  • Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
  • Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
  • Pour into sterilised jars and allow to cool completely. Store in a cool dark place.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

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