Apple Blackberry Jelly

Cooked Apple Jelly Recipe

This Apple Blackberry Jelly Recipe makes an amazing topping for your morning toast, bagel, muffin and more!

If you are looking for a recipe to make cooked apple jelly, you have found the best choice here!

Make a second batch to share with family and friends - homemade apple jelly makes the most welcomed gifts for Christmas and other special gift-giving occasions!

Everyone ♥ LOVES ♥ homemade preserves, especially those who do not make their own jam and jelly!

Ingredients

3 pounds (about 2 1/2 quarts) blackberries
1 1/4 cups water
8 medium size apples
1/4 lemon juice (bottled)
8 cups granulated sugar
2 pouches - (3 oz. size each) - liquid fruit pectin
additional water
apple juice, bottled, optional

Directions

In a large size pan (example: Dutch Oven) bring the blackberries and the water to a boil.

Reduce heat, and allow berries and water to simmer for about 5 minutes.

Line a strainer with four layers of cheesecloth and place over a bowl.

Place the berry/water mixture in the strainer and cover with edges of cheesecloth, and allow to stand until strainer (about 30 minutes). Reserve the juice and discard the berry pulp.

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Remove and discard the stems and blossom ends from the apples. Do not core or peel the apples. Cut the apples into small pieces.

Place the apple pieces in the large pan, and add just enough water to cover the apple pieces.

Bring the apples and water to a boil, then reduce the heat and allow the apple and water to simmer until the apples are tender, about 20 minutes.

Strain the apple/water mixture through a cheesecloth-lined strainer, reserving the juice, and discarding the apple pulp.

Measure the reserved blackberry and apple juices, and return to the pan.

If necessary, add water or bottled apple juice to make 4 cups of juice.

Stir in the lemon juice and then stir in the granulated sugar.

Bring the entire mixture to a full rolling boil, stirring constantly to prevent sticking and burning.

Stir in the pectin, and return to a full rolling boil.

Boil for 1 full minute, stirring constantly to avoid sticking and burning.

Remove the mixture from the heat, and skim off foam.

Ladle hot mixture into hot sterilized half-pint jars, leaving about 1/4" headspace.

Wipe rims and adjust lids.

Process jelly for 5 minutes in a boiling-water canner.

Makes about 9 - 1/2 pint jars of delicious Apple Blackberry Jelly.

See Also:   Basics of Boiling Water Bath Canning

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