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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.
Jams and Preserves
Blackberry and apple jelly