Homemade Blackberry Bramble Jelly

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.