
Capture the essence of late summer with this crystal-clear, deep purple blackberry jelly. Perfect for spreading on warm toast or scones, this traditional preserve is simple to make and bursting with wild berry flavor.
Place two small saucers in the freezer; you will use these later to test the setting point of the jelly.
Wash and drain the blackberries. Cut the cooking apple into 2-inch pieces (no need to peel or core, as the pectin is concentrated there). Place the fruit into a large, heavy-based saucepan with 200ml of water and the lemon juice.
Bring the mixture to a boil, then reduce the heat. Cover with a lid and simmer for 10–15 minutes until the fruit is soft. Occasionally use the back of a wooden spoon to help break down the fruit.
Set a sieve lined with a muslin cloth over a large mixing bowl. Pour the fruit mixture into the sieve and allow the juice to drip through naturally. For a clear jelly, do not squeeze the muslin. Discard the pulp once all juice has been collected.
Weigh the collected liquid and return it to the saucepan. Calculate the sugar needed by weighing out three-quarters of the liquid's weight (e.g., for 400g of liquid, use 300g of sugar). Add the sugar to the pan and stir over low-medium heat until completely dissolved.
Increase the heat and bring to a hard boil for about 8 minutes. If using a sugar thermometer, aim for 105°C. Otherwise, test the set by placing a teaspoon of liquid on a chilled saucer. Let it sit for a minute, then push it with your finger—if it wrinkles, the jelly is ready. If not, boil for another minute and retest.
Carefully pour the hot jelly into sterilized jars and allow them to cool completely. Store in a cool, dark place.
To achieve a perfectly clear jelly, avoid pressing or squeezing the fruit in the muslin cloth; let gravity do the work. You can sterilize your jars by washing them in hot soapy water, rinsing, and placing them in an oven at 160°C for 5–10 minutes.




