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Blackberry and apple jelly recipe

19 ratings

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
Vegan
Vegetarian
Dairy-free

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

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.

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