Blackberry jelly
A luscious blackberry and apple jelly recipe, slow-dripped for maximum clarity and flavor, then simmered to a perfect set for a jewel-like preserve.
Updated : 13 August, 2025
Easy
More than 1 hour.
Ingredients
1.3 kilograms
Blackberries
2
Apple
450 milliliters
Water
1
Lemon
as needed
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing a jelly bag or clean tea towel - boil it in water for 2-3 minutes, wring well, and allow it to cool. Suspend the bag on a stand or upturned stool with a large bowl positioned underneath to collect the juice.
Step 2
Place the blackberries, apple, water, and lemon juice in a preserving pan or large heavy-based saucepan. Bring the mixture to the boil, then reduce the heat and simmer gently for 20-25 minutes, or until the fruit is completely soft.
Step 3
Pour the softened fruit and juice into the jelly bag and allow it to drip undisturbed for 8 hours, or until all the juice has been extracted.
Step 4
Meanwhile, prepare the jam jars by washing them in hot soapy water. Dry them in a cool oven at 130C for 10-15 minutes so they are warm and ready to use.
Step 5
Measure the collected juice, allowing 450g/1lb sugar for every 600ml/1 pint of juice. Return the juice to a clean preserving pan with the sugar and warm gently over a low heat until the sugar has completely dissolved. Stir in the crème de cassis if using. Increase the heat to bring the mixture to a full boil and simmer for 10-15 minutes, or until setting point is reached.
Step 6
Skim away any foam or scum from the surface, then carefully fill the warm jars right to the brim. Seal immediately, label, and store in a cool, dark place until needed.