Blackberry And Apple Jelly
Ingredients
- 2 lb blackberries washed
- 4 lb cooking apples washed and cut up roughly
- 2 pints water
- 1 lb granulated or preserving sugar per pint 600 ml of juice.
Instructions
- Put the blackberries and cooking apples into a preserving pan or large heavy saucepan and add the water.
- Bring to a simmer, then simmer for about 1 hour until very soft and pulpy. Mash well, then strain.
- Measure the strained juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
- Heat until the sugar is dissolved, then boil rapidly until setting point is reached.
- Skim quickly, then pour immediately into warmed jars, top with waxed discs and cover the jars.
Notes
makes 5 lb (2.3 kg)
Calories: 3089 kcal
Carbohydrates: 791 g
Protein: 17 g
Fat: 8g
Saturated Fat: 1 g
Sodium: 79 mg
Potassium: 3420 mg
Fiber: 92 g
Sugar: 685 g
Vitamin A: 2921 IU
Vitamin C: 274 mg
Calcium: 405 mg
Iron: 8 mg