Blackberry apple jelly

60 servings

Ingredients

Quantity Ingredient
3 pounds Blackberries -- 2 1/2 qt.
1¼ cup Water
8 mediums Apple
Additional water
Bottled apple juice
8 cups Sugar
2 eaches Pouches liquid fruit pectin
3 ounces Each

Directions

In a large kettle, combine the blackberries and water; simmer for 5 min. Strain through a jelly bag, reserving juice and discarding pulp.

Remover and discard stems and blossom ends from apples ( do not pare or core); cut into small pieces. Place in the kettle; add just enough water to cover. Simmer until apples are soft, about 20 min. Strain through a jelly bag, reserving juice and discarding pulp. Measure the reserved blackberry and apple juices; return to kettle. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice and sugar. Bring to full rolling boil, stirring constantly. Add pectin, stirring until mixture boils. Boil for 1 min. Remove from the heat; skim off foam. Pour hot into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 min. in boiling water bath.

Yield: about 9 half-pints.

Recipe By : Country Woman

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