Recipe: Bramble and Apple Jelly
This can also be made with damsons but if you choose to do so, leave out the lemons as the fruit is already quite tart.
1kg blackberries1kg Bramley apples approx. 1kg preserving sugar2 large lemons, sliced
1. Carefully wash the blackberries, discarding any that are damaged.
2. Slice the lemons and core and roughly chop the apples.
3. Place the apples, blackberries and lemon slices in a jam kettle or large pan and add 1.2 litres of water.
4. Bring to the boil then simmer for about an hour or until the fruit has softened but not started to disintegrate.
5. Then skim off any scum and pour into a suspended jelly bag and leave to drip overnight into a large measuring jug.
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6. Calculate the amount of sugar required by adding 500g of sugar for every 600ml of juice rendered.
7. Pour the juice into a large pan, add the sugar and place over a gentle heat stirring until the sugar has dissolved.
8. Bring to the boil and bubble for about half an hour or until it reaches setting point (104ºC on a sugar thermometer or test by dripping a blob of jam onto a chilled saucer and a thin skin will form if setting point has been reached, if not just bubble for a while longer).
9. When the setting point is reached skim off any scum then pour into preserving jars and seal.
