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Monday, 19 October 2009

Blackberry & Apple Jelly

Blackberry and Apple Jelly is sometimes called Bramble Jelly, which is a name I kinda like... it describes the time of year that these 2 fruits arrive and are plentiful, and the time of year when you spend most of your time preserving things for the winter and the year to come.

Kind of like Squirrel Nutkin, stashing away all manner of wonderful stuff to ensure that you have a pleasant and healthy winter ahead !

This is fairly easy to make and is incredible with chicken, turkey and even pork maybe.

Blackberry & Apple Jelly

3 lb Blackberries
2 large Bramley Cooking Apples (or any other cooking apples)
3/4 pint Water
Juice of 1 lemon
White granulated Sugar
Muslin cloth (or old tea towel or a jelly bag)

1. Wash the animals and dirt from the blackberries, being careful and only lightly rinsing, as you can easily wash away precious juice.

2. Peel, core and chop the apples.

3. Set the muslin cloth up over a large bowl. Make sure that the cloth is sterilised and immaculately clean.

4. Put the blackberries, apples, lemon juice and water in a large heavy bottomed preserving pan, and bring it to the boil.

5. Once boiling, reduce to a simmer on a low heat for 20/25 minutes, until all the fruit is nice and soft.

6. Tip the whole lot into the jelly bag or muslin cloth over the bowl, letting the liquid drip through.


8. Leave this to drip through, a minimum of 8 hours, no more than 9 or 10.

9. Use the dripped through juice and discard the rest onto your compost heap.

10. For every 1 pint of juice, use 1 lb of the sugar.

11. Put the juice and sugar back into the clean pan and heat gently until all the sugar is dissolved.

12. Then bring it to the boil and simmer for 10 to 15 minutes, or until setting point is reached.

13. Skim off any scum from the surface and pour the jelly into freshly sterilised jars, right to the top. Put the lids on straight away to create the vacuum and the seal while hot.

14. Store in a cool and dark place.

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