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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.
weight once peeled and chopped
40% of the weight of the fruit
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.