Apple-Blackberry Jelly hot out of the canner first thing this morning.
Don’t you just love the sound of popping jar lids as the seal hits?
I made a batch of blackberry jelly last week from blackberry juice I’d frozen after straining it for jelly–last summer, when I’d gone blackberry picking up on the ridge with my neighbors! I’d forgotten about it and stumbled across the big bag of summer juicy goodness when I was cleaning out one of my freezers. Oops. Time to use that juice. I had two cups of blackberry juice left over after I made the jelly and decided to combine it with apples, apple juice, and some big beautiful blackberries I picked up recently from the store–Apple-Blackberry Jelly!
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How to make Apple-Blackberry Jelly:
2 cups blackberry juice
2 cups apple juice
2 cups apple, peeled, cored, diced
2 cups blackberries, whole
1 package powdered pectin
6 cups sugar
Combine juices, fruits, and powdered pectin in a large pot.
Bring to a boil over high heat. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jelly into hot jars. Adjust lids and bands. Process in a boiling water bath 10 minutes. Makes 10 half-pints.
This wouldn’t pass the Official Jelly Society standard for jelly because I included fruit in it, which I do often in flower jellies (petals) and in corn cob jelly (bit of corn), and the bits will float to the top. I think the bits are quite pretty suspended in the jelly, and provide a nice little bonus in the first few spoonfuls off the top of the jar.
I’ve been in a canning mood lately. Maybe it’s putting the garden in and watching it grow. I can’t wait! So I’m making jellies! And I’ll be picking more blackberries soon, summer’s coming, and this time I won’t forget to use my juice for a year. Probably!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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