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  Home » Canning Jams, Jellies & Other Fruit Spreads » Blackberry Apple Jelly
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  Blackberry Apple Jelly
  By:    
  Date Posted: Jun. 4, 2012
  Hits: 6,128
  Rating:  (3.0) votes 81
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Ingredients
• 1 1/2 pounds fresh ripe blackberries (4-6 oz containers), washed
• 2/3 cup water
• 4 medium apples (about 3 cups finely chopped)
• Bottled apple juice*
• 2 tablespoons lemon juice
• 4 cups granulated sugar
• 1 pouches (3.0 fl oz each) Mrs. Wages® Liquid Fruit Pectin, divided


Please  read instructions completely prior to preparing.  

* Instead of fresh apples, unsweetened, commercial 100% apple juice may be used.
Instructions
1.  In a large stock pan, bring blackberries and water to a boil. Reduce
     heat; simmer for 5 minutes. Place a fine mesh strainer over a bowl.
     Place berry mixture in strainer.  Let stand for 30 minutes or until
     strained, reserving juice and discarding pulp.

2.  Remove and discard stems and blossom ends from apples (do not
     peel or core); cut into small pieces. Place in a large stock pan; add
     just enough water to cover. Bring to a boil. Reduce heat; simmer
     for 20 minutes or until apples are tender. Strain through a fine
     mesh strainer, or run through a juicer.  Reserve juice and discard
     pulp.

3.  Combine reserved blackberry juice and apple juice, and measure
     out 2 cups. If necessary, add bottled apple juice to equal 2 cups.
     Return to the pan. Stir in lemon juice, then sugar.  Bring to a full
     rolling boil, stirring constantly. Stir in pectin; return to a full rolling
     boil. Boil for 1 minute, stirring constantly.

4.  Remove from the heat. Skim any foam. Carefully ladle hot mixture
     into sterilized hot half-pint jars leaving 1/4-inch headspace. Remove
     air bubbles; wipe rims and can each jars as it is filled. Process for 5
     minutes in a boiling-water canner.  Remove canner from heat and let
     jars stand 5 minutes, uncovered, in canner.  Remove and let cool.

Yield: 6 half-pints.

Note:  The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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