Blackberry and apple jelly recipe
The classic flavours of blackberry and apple make a delicious, sweet and spicy jelly which is perfect for topping cakes, toast and other sweet treats. This jelly can be stored in a cool, dark place for up to 12 months. Once opened it should be kept chilled and eaten within 1 month. See method
- 2kg (4lb) blackberries, washed and dried
- 1kg (2lb) Granny Smith apples, washed, dried and cut into chunks
- 3 star anise, lightly bashed
- 1.5-2kg (3-4lb) granulated sugar
Each serving contains
of the reference intake
- Combine the blackberries and apples (including core and pips) in a large pan. Add 1ltr (1 3⁄4pt) water and the star anise and slowly bring to the boil. Simmer gently, uncovered, for 45 minutes, or until the fruit is mushy.
- Line a large bowl with a muslin square. Pour the fruit mixture into the muslin, then tie the top with string to make a bag. Put the bowl in a larger deep pan. Tie the string to the middle of a long wooden spoon and balance the spoon across the pan rim, leaving the bag hanging above the bowl. Leave for at least 2 hours, or overnight, until the liquid has seeped through the muslin into the bowl below.
- Discard the contents of the bag (or stir through yogurt or spoon over muesli). Measure the liquid in a measuring jug. Pour into a clean pan, adding an equal amount of grams/ounces of sugar to millilitres/fluid ounces of liquid.
- Heat gently, stirring, until the sugar has dissolved, then bring to the boil. Boil briskly for 30 minutes, or until the mixture reaches 105°C on a sugar thermometer. Remove from the heat; skim the scum. Immediately pour the jelly through a funnel into sterilised jars and seal; set aside to cool.
Tip: To test the setting point without a sugar thermometer, put a teaspoon of the mixture on a chilled plate and leave to cool slightly. If a skin forms on the surface, it's ready. If not, cook for a little longer.
See more Seasonal recipes