Ingredients

The following ingredients have 15 Servings
  • 220 g blackberries
  • 220 g cooking apples (weight once peeled and chopped)
  • 180 g water (40% of the weight of the fruit)
  • 190 g sugar (depends on volume of jelly. 75% of the volume of liquid in grams of sugar)

Instruction

  • In a good sized saucepan, gently simmer the fruit and water for about 10 – 15 minutes until soft.
  • Strain through a jelly bag or muslin lined sieve for at least 1 hour, and prefrably overnight
  • Heat enough jam jars and lids in a low oven: 135°C or gas mark 1.
  • Measure the amount of liquid that you have. 75% of that volume is the weight of sugar to be added. Measure out and add the sugar.
  • Gently heat to dissolve the sugar, then rapidly boil to setting point 105C – 10mins total. Test for setting with one of the techniques listed above.
  • When setting point has been reached, take off the heat and allow to cool for a few minutes.
  • Fill the hot jam jars using a jam funnel. Screw on the lids: take care, as everything is hot. Allow to cool.