Blackberry Apple Jelly Recipe

By jab120638

Ingredients

• 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

Details

Servings 72
Preparation time 45mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: about 9 half-pints.