Introduction

Blackberry jelly is a delightful way to capture the sweet and tart flavors of summer berries in a spreadable form. This recipe uses cooking apples and lemon juice to add natural pectin and brightness, resulting in a smooth, flavorful jelly perfect for toast or desserts.

A round wooden board holds a simple snack setup with a jar of dark purple jam on the left, thick and shiny with visible fruit pieces, next to a silver knife smeared with the same jam. To the right are three blackberries scattered in the center and a square piece of pale yellow cheese with small holes toward the top edge. On the lower right, a round cracker topped with thin cheese slices and a spoonful of jam is in front of a small stack of plain round crackers. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g blackberries
200g cooking apple (about 1 medium-sized apple)
1 lemon, juiced
Approximately 400g preserving sugar
Muslin cloth

Instructions

Step 1: Place two small sterilised saucers in the freezer to test the jelly’s setting point later. To sterilise, wash saucers in hot soapy water, rinse, and heat in the oven at 180°C (160°C fan, gas mark 4) for 5 minutes, then cool carefully.
Step 2: Wash and drain the blackberries. Cut the cooking apple into 2-inch pieces and add both the fruit, 200ml water, and lemon juice to a large heavy-based saucepan.
Step 3: Bring the mixture to a boil, then reduce heat and simmer with the lid on for 10-15 minutes until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
Step 4: Remove from heat and let cool slightly. Line a sieve with muslin cloth, place it over a large bowl, and pour the fruit mixture into the muslin. Allow the juice to drip through, then discard the solids and retain the muslin for future use.
Step 5: Weigh the collected juice and return it to the saucepan. Measure out three quarters of the juice weight in preserving sugar (for example, if you have 400g juice, use 300g sugar). Add the sugar and stir gently over low-medium heat until fully dissolved.
Step 6: Increase heat and bring the mixture to a rolling boil. Boil hard for about 8 minutes, stirring occasionally. If you have a thermometer, aim for 105°C. To test without a thermometer, place a teaspoon of liquid jelly on one of the frozen saucers, wait one minute, then push your finger through—if it wrinkles, the jelly is ready.
Step 7: Pour the hot jelly into sterilised jars and allow it to cool completely. Store the jars in a cool, dark place.

Tips & Variations

For a clearer jelly, strain the juice gently and avoid pressing the fruit solids in the muslin to reduce pectin cloudiness.
If you prefer a sweeter jelly, you can increase the sugar slightly, but be careful not to affect the setting.
Adding a small cinnamon stick during simmering can introduce a warm subtle spice – just remember to remove it before straining.
If you don’t have preserving sugar, use granulated sugar plus a commercial pectin according to the package instructions.

Storage

Store your blackberry jelly in sterilised jars, sealed tightly, in a cool, dark place. Properly stored, it will keep for up to one year. Once opened, keep refrigerated and use within a few weeks. To reheat, gently warm the jelly in a small pan to loosen it before spreading if it becomes too firm.

How to Serve

The image shows a round wooden cutting board with a layered snack arrangement on it. At the top right, there is a thick slice of pale yellow cheese with a slightly crumbly texture. Below the cheese are four plump, shiny blackberries scattered near the middle. On the bottom right, there are three round whole grain crackers, one of which is topped with thin slices of the same pale yellow cheese and a dollop of dark purple-black jam that looks glossy and sticky. To the left, there is an open jar filled with the same dark purple-black jam, next to a small silver knife with some jam on its blade. The cutting board rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen blackberries for this recipe?

Fresh blackberries are ideal for the best flavor, but frozen berries work well too. Just thaw and drain any excess liquid before starting the recipe.

Why do I need to add cooking apple to the blackberries?

Cooking apples are high in natural pectin, which helps the jelly to set properly. Blackberries alone may not contain enough pectin to achieve a firm jelly without additional gelling agent.