Ingredients
The following ingredients have 4 Servings
- 1 kg blackberries
- 1 kg Bramley apples
- granulated sugar (450g per 500 ml juice)
- water
Instruction
- Soak and rinse the blackberries to get rid of any insects etc.
- Cut the apples into dice (don’t peel or core).
- Place the fruits into a preserving pan or similar with enough water to barely cover.
- Gradually bring to the boil and then simmer for 1 hour (uncovered).
- Strain the fruit (see notes) and leave for at least 2 hrs or overnight covered with a tea towel. (Do not under any circumstances be tempted to push or squeeze the fruit, this will result in cloudy jelly).
- Place 2 – 3 saucers in the freezer for testing set.
- Measure the juice and stir in 450g or granulated sugar for each 500 ml of juice. (Mine measured 1.85 ltr to which I added 1.665 kg sugar).
- Heat gently to dissolve the sugar, stirring constantly.
- Remove any scum with a slotted metal spoon.
- Once the sugar has dissolved slowly bring the pan to the boil and once at a rolling boil, time for 20 minutes, then take off the heat.
- Test a few drops of jelly on a chilled saucer and pop in the fridge for a minute.
- Push you finger through the jelly and if it crinkles and forms a gel like clot which you can tip over then it’s ready. If not carry on boiling for 2 minutes and repeat plate test until set achieved.
- If there is any scum left then remove (there shouldn’t be now).
- Then pot up into hot sterilised jars (see notes) using a ladle and jam funnel if you have one and place lids on immediately.
- You may find the jelly tries to set before you get it in the jars, if this happens then just set the pan over a low heat.
- Store in a cool, dark place and once opened keep in the fridge.
- Unopened jars will be good for at least a year and most likely much longer.
