This apple and blackberry jelly is the best combination of sweet and tart that you didn’t know you needed to try. If you are like me, apples and blackberries are a must, especially in the summer days. However, we all know how quickly blackberries can go bad, so save them by making this tasty jelly instead.
Apple and Blackberry Jelly For A Sweet Treat
Why make jelly?
I love making jelly these days, it is such an underrated treat and snack idea. This one is particularly flavorful and filling, as it has parts of the actual fruit. If you want to make a refreshing snack this summer or a sweet treat at any time of the year, this jelly is for you!
To start, I use about one cup of blackberries, one cup of apples that I peel and cube, water, and sugar.
You can change some of the ingredients if you need to. Substitute the blackberries for blueberries, raspberries, or even grapes. To switch the apples, go with pears, peaches, or plums. As for the sugar, you can use caster sugar, brown sugar, corn syrup, or honey.
The cooking process is also easy, so the cleanup and everything is much faster than with other recipes. First, cook the fruit along with the water and boil for about 15 minutes. You can strain the mixture through cheesecloth. I let it drain naturally by hanging it over a bowl for a few hours.
After draining the mixture, I boil it again until the thermometer reads 220 degrees F. This is the part when the fruit thickens, so continue to stir to prevent scorching.
Once my mix is thick, I pour into my sterilized jars with a funnel and leave enough headspace for it to expand. All that is left to do is let the jelly set and cool down.
I serve this dish as a snack for my kids, a quick pick-me-up during a workday, and as a dessert during a dinner party.
Apple and Blackberry Jelly
1 cup (128 g) blackberries
1 cup (128 g) cubed apples, peeled
3/4 cup (180 ml) water
3/4 cup (96 g) sugar
- Mix fruits and water in a large saucepan and boil until softened, about 10-15 minutes.
- Use cheesecloth or a jelly bag to strain jelly into a bowl. Allow it to strain naturally for a few hours or overnight, don’t push it down.
- Mix jelly and sugar in a large saucepan.
- Boil mixture until temperature reaches 220 F (104 C).
- Cook over medium heat until mixture is thick, about 10 minutes. Stir frequently.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Gently ladle hot jelly into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a spatula around the inside of the jar.
- Wipe jar rim then apply lid and band. Adjust to fingertip-tightness.
- Process jars for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place jars on a cold surface or where there’s a cool draft as jars may break.
- After 24 hours, test the seal on the lids by pressing down the center, the lids shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.