Blackberry & Apple Jelly
2lb 7oz Blackberries
1lb 9oz Apples – random windfalls
1 pint Water
Sugar
Put blackberries, apples and water in a pan and boil for around an hour. Pour pulp and liquid into a straining bag and collect liquid.
Put liquid into pan and add 1lb of sugar for every pint of liquid. Boil rapidly or 10min or use a sugar thermometer and heat to 104 degrees C. Chek the set of the jam by putting a small bit on a cold saucer (leave saucer in frezer or 10 mins before) and seing if, when cooled it is of the correct consistency. Put into jars and enjoy.
We decided to make jelly and not jam because the blackberries were frozen without sorting through them and we felt there was less chance of finding an earwig or spider in the jar if it was filtered.