Blackberry and apple jelly

Blackberry and apple jelly recipe

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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

  • Serves – Makes 7 x 300ml (1/2pt) jars, based on 1 tbsp per serving
  • 15 mins to prepare and 1 hr 15 mins to cook, plus straining
  • 48 calories / serving

Ingredients

  • 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

  • Energy

    205kj
    48kcal
    2%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    13g 14%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 12.5g Protein 0.2g Fibre 0.2g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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