Apple and blackberry jelly with vanilla

  • 250 g Blackberries
  • 600 ml clear apple juice, unsweetened
  • 2-3 (approx. 250 g) Apples
  • 1 kg Gelling sugar (1: 1)
  • 1/2 TL liquid vanilla flavor
40 Minutes
Sort and wash blackberries. Cook the apple juice and blackberries for 5-6 minutes. Hang a fine sieve over a large saucepan. Pour the blackberry mixture into the sieve and smear through with a spoon. Makes about 700 ml of fruit juice. Allow to cool slightly. Peel, halve and core the apples. Dice the apples. 200 gWeigh the pulp. Add the apples and preserving sugar to the apple and blackberry juice. Mix everything well. Bring to the boil while stirring over high heat. Then cook through and through for at least 4 minutes, stirring constantly. Add the vanilla flavor. Immediately pour jelly into prepared, clean twist-off jars and close. Let cool upside down
Preparation time approx. 40 minutes
Shelf life 9-12 months


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