Blackberry and apple jelly

Equipment: Large high sided saucepan, jelly strainer stand, jelly bag or muslin square, glass jug, 2 small plates/saucers, freezer, 1 standard sized jam jar and lid.


1½lbs (700g) Blackberries

8oz (225g) Apples, unpeeled and diced

1 pint (570ml) Water

450g Granulated sugar for each 600ml of liquid. I had 500ml so used 375g of granulated sugar


1. Put the fruit into the saucepan and add the water.

2. Bring to the boil and squash the fruit (I use a potato masher) to help extract the juices. Reduce to a simmer.

3. Cook for about 30-45 minutes making sure the fruit doesn't burn.

4. Set up your jelly strainer and put a glass jug underneath.

5. Spoon some the fruit and juices into the jelly strainer. Add small amounts until all the mixture is in the strainer.

6. Leave to strain for about an hour. Do not be tempted to squeeze the bag as this will result in a cloudy jelly.

7. Check the volume of liquid and calculate the amount of sugar required. 600ml requires 450g. 500ml requires 375g of sugar.

8. Put the plates or saucers into the freezer.

9. Ensure the jar is clean and dry. Put into the oven to sterilize at 120°C/Gas mark ½-1.

10. Pour the jelly liquid back in the large saucepan (ensure no bits remaining in the pan) and bring to the boil. Add the sugar and stir gently to dissolve.

11. Keep at a rolling boil for about 10-12 minutes and then try the setting point.

12. Take one of the plates out of the freezer and drop a small amount of the liquid onto the plate. Push it with the spoon and if it wrinkles and moves it is ready to bottle. If not keep boiling and try again in a minute.

13.Quickly take the pan off the heat and take the jar out of the oven (remember it will be hot!).

14. Pour jelly into the jar. Skim any scum off the top. Put the lid on immediately to ensure that 'pop' when first opened.