Ingredients

• As many blackberries as you picked
• About twice as many (by weight) of apples
We used wild apples, but Bramleys would also be delicious
• You need an apple with a tang, rather than a dessert apple, which would make this too sweet

Method

1. Carefully wash the blackberries, to remove dirt and any visiting insects. Remove any that are over-ripe.
   
   
2. Wash the apples and cut out any rotten bits. Chop them into quarters or eigths.
   
   There's no need to peel or core the apples.
   
   
3. Put all the fruit into a large pan and cover. Simmer gently for up to an hour, until the apples are soft.
   
   
4. Pour the fruit mixture into a jam net, suspended over a large bowl. (You may need to get creative for this!). Leave overnight for the juices to drip into the bowl.
   
   
5. Next morning: measure how much juice you got.
   For each 600ml of juice, add 450g of sugar to a large pan.
   
   
6. Bring to the boil and continue to boil gently, stirring regularly, for 10 - 15 minutes.
   
   
7. Test whether the jelly is set by dipping a frozen teaspoon into the pan and removing it. If, after a few seconds, the consistency is looking "jam-like", then you're probably there. Don't boil for more than 15 minutes.
   
   
8. Sterilise some jars by washing them and then drying in an oven at 100 deg C for 30 minutes.
   
   
9. Pour the jam into the hot jars. Cover and leave to cool.

Time From Cupboard-To-Table

Notes & Variations on Bramble & Apple Jelly

Be careful when filling the jars. You might find a funnel useful.

Wipe up spills immediately, because this jelly has incredible staining power when hot and liquid.

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