Blackberry Jelly (English)

The highlight of Fall is the arrival in the hedgerows of fat, juicy blackberries, perfect for making a blackberry jelly. Blackberry Jelly is delicious with afternoon Tea or as an accompaniment to cooked meats and game.

3 lbs blackberries, washed (1.3 kg)
2 Bramley apples, or cooking apples, washed, cored and diced
1 pt water (450 mL)
1 lemon, freshly juiced
sugar

Take a tea towel or jelly bag and wash in boiling water. Leave to dry. Suspend the tea towel or jelly bag on an up-turned stool with a large bowl underneath for the juice to drip through.

Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.

Bring the fruit to a boil and simmer for 20 minutes or until the fruit is soft.

Gently place the fruit and juice into the jelly bag or tea towel and leave to drip overnight. Do not be tempted to squeeze the bag, at any time, this will make the jelly cloudy.

Measure the juice; for every 600 mL of juice weigh 450 g of sugar.

Place the juice and sugar into a preserving pan and stir until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached (see note below). Clear away any scum from time to time.

Fill clean, sterilized jars with the hot liquid, cover, seal and store in a cool, dark place.

To test for setting: Place a small plate or saucer in to the fridge for 15 minutes. Pour a spoonful of the hot jelly onto the plate and return to the fridge for 5 minutes. Push the edges of the jelly with your index finger, it is set when it all wrinkly and crinkly.