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Delicious small batch blackberry and apple jelly. Perfect on a crumpet for a very British tea time treat!
5 from 10 votes

Small Batch Blackberry and Apple Jelly

A fuss free recipe for a delicious and easy blackberry and apple jelly.  A small batch recipe makes 2 - 3 jars.  no specialist equipment or preserving pan needed. Three ingredients and no added pectin.  Vegan and naturally gluten free.
Servings: 15 servings
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 220 g blackberries
  • 220 g cooking apples - weight once peeled and chopped
  • 180 g water - 40% of the weight of the fruit
  • 190 g sugar - depends on volume of jelly. 75% of the volume of liquid in grams of sugar


  • In a good sized saucepan, gently simmer the fruit and water for about 10 – 15 minutes until soft.
  • Strain through a jelly bag or muslin lined sieve for at least 1 hour, and prefrably overnight
  • Heat enough jam jars and lids in a low oven: 135°C or gas mark 1.
  • Measure the amount of liquid that you have. 75% of that volume is the weight of sugar to be added. Measure out and add the sugar.
  • Gently heat to dissolve the sugar, then rapidly boil to setting point 105C – 10mins total. Test for setting with one of the techniques listed above.
  • When setting point has been reached, take off the heat and allow to cool for a few minutes.
  • Fill the hot jam jars using a jam funnel. Screw on the lids: take care, as everything is hot. Allow to cool.


Adapt to any amount of fruit using the ratios given above. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 62kcal | Carbohydrates: 16g | Sodium: 1mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3.8mg | Calcium: 5mg | Iron: 0.1mg