BLACKBERRY JELLY
Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries
Provided by Clare Knivett
Time 30m
Yield Makes 2 x 300ml jars
Number Of Ingredients 5
Steps:
- Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
- Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
- Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
- Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. Store in a cool dark place.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
BLACKBERRY-APPLE JELLY
Make and share this Blackberry-Apple Jelly recipe from Food.com.
Provided by Alia55
Categories Jellies
Time 1h
Yield 4 jars
Number Of Ingredients 4
Steps:
- Blend 3 cups of apple juice and 3 cups of blackberry juice together in a deep saucepan.
- Cook for 5 minutes.
- Add the sugar and 3 to 5 tbsp of lemon juice if the fruit juice is not tart enough.
- Let the mixture boil for 1 full minute, then remove from heat.
- Skim off foam and pour juice into hot, sterile jelly glasses.
- Seal.
- Process 5 minutes in a hot water bath.
Nutrition Facts : Calories 1444.8, Fat 0.2, Sodium 5.7, Carbohydrate 372.6, Fiber 0.2, Sugar 370.2, Protein 0.2
APPLE & BLACKBERRY JAM
Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast
Provided by Liberty Mendez
Time 50m
Yield Makes 1.75kg
Number Of Ingredients 4
Steps:
- Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
- Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
- To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
- Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
APPLE-BLACKBERRY JAM
There's nothing more wonderful in life than ambling along quiet hedgerows in the forest picking fresh blackberries while the sun shines and the birds sing. The fantastic flavor of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your jam.
Provided by stella
Categories Jams and Jellies
Time 14h15m
Yield 204
Number Of Ingredients 5
Steps:
- Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.
- Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.
- Remove apples from the heat and puree with an immersion blender.
- Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.
- Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 27.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 26 g
More about "blackberry apple jelly recipes"
BLACKBERRY APPLE JELLY - READER'S DIGEST CANADA
From readersdigest.ca
Category CondimentsPublished Jul 26, 2012Estimated Reading Time 2 mins
- In a large heavy saucepan or Dutch oven, bring blackberries and water to a boil. Reduce heat, cover and simmer for 5 minutes. Line a strainer with two layers of cheesecloth; place over a bowl (or use a jelly bag and strainer).
- Remove and discard stems from apples (do not pare or core); dice. Place in large heavy saucepan or 2. Dutch oven, along with 2 cups (500 mL) water; bring to a boil.
- Measure 2 cups (500 mL) each of blackberry juice and apple juice. Reserve any extra juice for another use, or if not enough juice to make 4 cups (1 L), top up with pure apple juice.
- Pour juices into a clean pan. Stir in lemon juice, then sugar. Bring to a full rolling boil, stirring often. Stir in pectin; return to a full rolling boil.
- Remove from heat; skim off foam. Carefully ladle hot mixture into hot, sterilized half-pint jars, leaving 1/4 inch (0.5 cm) headspace. Wipe rims and adjust lids.
EASY BLACKBERRY AND APPLE JELLY RECIPE (SMALL BATCH)
From fussfreeflavours.com
5/5 (10)Total Time 40 minsCategory Jams And PreservesCalories 62 per serving
- In a good sized saucepan, gently simmer the fruit and water for about 10 – 15 minutes until soft.
- Measure the amount of liquid that you have. 75% of that volume is the weight of sugar to be added. Measure out and add the sugar.
SMALL BATCH BLACKBERRY AND APPLE JAM RECIPE - FUSS …
From fussfreeflavours.com
EASY BLACKBERRY & APPLE JELLY - UTTERLY DELICIOUS! | FAB …
From fabfood4all.co.uk
ONE POT BLACKBERRY JELLY - THREE INGREDIENTS & NO PECTIN!
From fussfreeflavours.com
BLACKBERRY & APPLE JELLY - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
5/5 (6)Calories 109 per servingCategory Jam, Jelly, Preserves
BLACKBERRY JELLY RECIPE - BBC FOOD
From bbc.co.uk
BLACKBERRY AND APPLE JELLY | TESCO REAL FOOD
From realfood.tesco.com
SUGAR-FREE KETO BLACKBERRY JELLY RECIPE - WHOLESOME YUM
From wholesomeyum.com
APPLE AND BLACKBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACKBERRY APPLE JELLY RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
APPLE-BLACKBERRY JELLY - FARM BELL RECIPES
From farmbellrecipes.com
HOMEMADE BLACKBERRY JELLY – EASY STEP-BY-STEP INSTRUCTIONS
From farmfreshforlife.com
BLACKBERRY AND APPLE JAM | BRITISH RECIPES | GOODTO
From goodto.com
EASY BLACKBERRY & APPLE JELLY WITH STEP-BY-STEP VIDEO TUTORIAL! # ...
From twitter.com
40 HOMEMADE JELLY AND JAM RECIPES | TASTE OF HOME
From tasteofhome.com
TRADITIONAL BLACKBERRY JELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACKBERRY AND APPLE JELLY - WAITROSE & PARTNERS
From waitrose.com
BLACKBERRY AND APPLE JELLY BEST RECIPE - THE COTTAGE SMALLHOLDER
You'll also love