Recipe Blackberry and Apple Jelly

[karadekoolaid]

Ingredients
750 gms fresh blackberries
250 gms Bramley apples*
100 mls water
900 gms sugar
* Bramley apples, for those who do not live in the UK, are cooking apples. They´re very tart, and perfect to offset sweetness.

Method

• Peel,slice and decore the apples.
• Put the apples, blackberries, water and sugar in a large pan and bring to a boil, stirring frequently until the sugar turns to liquid.
• Cook on medium heat for about 20-25 minutes, until the fruit is soft.
• Pour the contents of the pan into a sieve (placed over a bowl) and push through, pressing down on the solids. This is only to remove most of the seeds.
• Reheat the jelly a short while and pour into sterilised jars. Seal and leave for two or three weeks before consuming.

 

[Morning Glory]

Lovely! And the hedgerows around here are full of blackberries. The strange weather means they have come much earlier than usual. I think its usually September. I've been picking them in the car park at the end of my road.

 

[The Late Night Gourmet]

I like that you decided combine the blackberries with apples. While I don't think I can get bramley apples here, Granny Smith apples sound like a solid substitute.

And, I didn't realize that you can make jelly without adding gelatin. But, I have read that it works with fruits that are high in pectin. And, here both of your main ingredients are, at the top of group I:

 

[karadekoolaid]

And, I didn't realize that you can make jelly without adding gelatin.

Never make a fruit conserve/jam/jelly with gelatin. It´s a whole different animal. If you are using fruit that has low pectin content, then use powdered pectin OR a whole bunch of apples, including pips.
I have successfully made strawberry jam, guava jam, plum jam, peach jam, and fig jam without pectin: just extra sugar.