Blackberry & Apple Jelly

You can either add this to jars or a decorative mould for serving on a cheese platter.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 1 hour Servings: Makes 3 cups
  • 1kg blackberries

    750g apples, sliced, unpeeled and uncored

    water

    sugar


  • 1. Put blackberries and apples into a preserving pan. Add water to just cover fruit. Cook until fruit is pulpy. Strain through a jelly bag or fine cloth.

  • 2. Measure juice and return to pan. For each cup of juice, add ¾ cup sugar. Bring to the boil, stirring until sugar is dissolved. Boil briskly.

  • 3. Stir occasionally and test for setting after 10 to 15 minutes. When setting point is reached pour into sterilised jars or into a mould.


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