Blackberry Jelly


Makes: 3-5 jars

Prep time: overnight

Cooking time: 30 minutes - 1 hour

Recipe taken from BBC Food.

The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits.


  • 3 lbs. fresh blackberries
  • 2 large cooking apples, washed, cored and diced
  • 1 1/2 cups of water
  • juice of 1 lemon
  • granulated sugar (amount to use determined by amount of juice extracted)
  • sterilized jam jars and jam pot covers


  1. Prepare cheesecloth or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the cheesecloth with a large bowl beneath, ready for the fruit juice to drip through.
  2. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
  3. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
  4. Tip the soft fruit and juice into the cheesecloth and leave to drip for 8 hours or until all the juice has been released.
  5. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven (250F) for 10-15 minutes.
  6. Measure the juice. For every 2 cups of juice, use 2 1/4 cups sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
  7. Skim away any foam from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.