One of the nicest and easiest jellies to make. It has a real autumn fresh flavour.
Take equal quantities of apples and blackberries. I use regular eating apples, windfalls are ideal. Roughly chop apples (don’t bother to peel or core them). Put the apples and blackberries in a big pan with a little water. Stew gently until the apples are mushy. Strain the juices through a muslin cloth or jelly bag.
Cook the blackberry and apple juice with sugar (use 1lb of sugar for every pint of juice collected). Once the setting point has been reached, pot and cover just like Jam. I test the setting point by pouring a teaspoon of the jelly onto a plate that has been sitting in the freezer. If you then run your finger through the jam and it wrinkles then its cooked. If not boil for a little longer and test again.
