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TEST KITCHEN APPROVED

Blackberry Apple Jelly

Name: Blackberry Apple Jelly
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: about 9 half-pints
Ingredients: 3 pounds blackberries (about 2-1/2 quarts); 1-1/4 cups water; 7 to 8 medium apples; Additional water; Bottled apple juice, optional; 1/4 cup bottled lemon juice; 8 cups sugar; 2 pouches (3 ounces each) liquid fruit pectin

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 45 min. Process: 5 min.

By Taste Of Home Editorial Team

Recipe by Liz Endacott, Matsqui, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

August is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! —Liz Endacott, Matsqui, British Columbia

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

TEST KITCHEN APPROVED

Blackberry Apple Jelly

Contest Winner

2 Reviews Add your review

Yield:about 9 half-pints

Prep:45 min

Cook:5 min

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Ingredients

3 pounds blackberries (about 2-1/2 quarts)
1-1/4 cups water
7 to 8 medium apples
Additional water
Bottled apple juice, optional
1/4 cup bottled lemon juice
8 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Text Ingredients

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Directions

1
In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer 5 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until strained, reserving juice and discarding pulp.

2
Remove and discard stems and blossom ends from apples (do not pare or core); cut into small pieces. Place in the Dutch oven; add just enough water to cover. Bring to a boil. Reduce heat; simmer 20 minutes or until apples are tender. Strain through a cheesecloth-lined strainer, reserving juice and discarding pulp.
3
Measure the reserved blackberry and apple juices; return to the pan. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice, then sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
4
Remove from heat; skim off foam. Carefully ladle hot mixture into nine hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5
Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.