Jar of Easy Blackberry & Apple Jelly on a board with Bramley apples and blackberries.
5 from 18 votes
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Easy Blackberry & Apple Jelly with step-by-step video tutorial

Easy Blackberry & Apple Jelly is a delicious and fuss free recipe which doesn’t require any specialist equipment as you can use a pair of tights and a colander instead of a jelly bag to strain your fruit.

Course Breakfast, high tea, Preserve, Tea
Cuisine British
Keyword easy, jam, jelly, no pectin, preserve, tights
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Resting time 2 hours
Servings 8 300 ml jars
Author Camilla Hawkins

Ingredients

  • 1 kg blackberries
  • 1 kg Bramley apples
  • granulated sugar 450g per 500 ml juice
  • water

Instructions

  1. Soak and rinse the blackberries to get rid of any insects etc.
  2. Cut the apples into dice (don’t peel or core).
  3. Place the fruits into a preserving pan or similar with enough water to barely cover.
  4. Gradually bring to the boil and then simmer for 1 hour (uncovered).
  5. Strain the fruit (see notes) and leave for at least 2 hrs or overnight covered with a tea towel. (Do not under any circumstances be tempted to push or squeeze the fruit, this will result in cloudy jelly).
  6. Place 2 – 3 saucers in the freezer for testing set.
  7. Measure the juice and stir in 450g or granulated sugar for each 500 ml of juice. (Mine measured 1.85 ltr to which I added 1.665 kg sugar).
  8. Heat gently to dissolve the sugar, stirring constantly.
  9. Remove any scum with a slotted metal spoon.
  10. Once the sugar has dissolved slowly bring the pan to the boil and once at a rolling boil, time for 20 minutes, then take off the heat.
  11. Test a few drops of jelly on a chilled saucer and pop in the fridge for a minute.
  12. Push you finger through the jelly and if it crinkles and forms a gel like clot which you can tip over then it’s ready. If not carry on boiling for 2 minutes and repeat plate test until set achieved.

  13. If there is any scum left then remove (there shouldn’t be now).
  14. Then pot up into hot sterilised jars (see notes) using a ladle and jam funnel if you have one and place lids on immediately.
  15. You may find the jelly tries to set before you get it in the jars, if this happens then just set the pan over a low heat.
  16. Store in a cool, dark place and once opened keep in the fridge.
  17. Unopened jars will be good for at least a year and most likely much longer.

Recipe Video

Recipe Notes

Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

To make a strainer if you don’t have a jelly bag etc, put a colander into a new pair of tights, tie the legs into a knot on the side and snip off the excess. You could also line a colander with clean net curtains, a tea towel or muslin.