Blackberry Jelly Extra Fruity

For the blackberry jelly, wash, peel and core the cooking apples. Then bring to a boil in a large pot with a cup of water. Bring to a boil and cook at a lower temperature for another 30 minutes.

Add the blackberries and bring to a boil again and simmer for another 30 minutes until apples and blackberries are very mushy (add more water if necessary).

Now let the mixture drip through a cloth and collect the juice (preferably overnight, at least 12 hours). Measure the juice and for every 1 cup of juice measure 1/2 cup of sugar.

Squeeze the lemons and heat the juice of the lemon with the sugar until the sugar is completely dissolved. Add the blackberry juice and cook together for another 15 minutes.

While still hot, immediately pour the jelly into clean jars and seal tightly.

Preparation Tip:

Blackberry jelly can be enjoyed at will on bread, in pies and cakes, and with yogurt or creams.

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