Blackberry jelly

• blackberries↗800g g
• cooking apple200g g

  (1 medium cooking apple)

• lemon↗1

  juiced

• preserving sugarAround 400g g
• cheesecloth

Step-by-step instructions

1. 1

   Place two small candlesticks in the freezer – you will use them to test the set point of the jelly.

2. 2

   Wash and drain the berries, cut the apple into 2‑inch pieces and place in a large heavy saucepan with 200 ml water and lemon juice. Bring to a boil, then reduce heat and simmer covered 10‑15 min until berries are soft. Stir occasionally with the back of a wooden spoon to crush the fruit.

3. 3

   Remove from heat and let cool slightly. Place the berries in a sieve lined with cheesecloth over a large bowl and let the juice drain. Discard the sieve contents, keeping the cheesecloth for reuse.

4. 4

   Weigh the remaining liquid and return it to the saucepan. Add three‑quarters of the total liquid weight in sugar (e.g., for 400 g liquid add 300 g sugar). Stir over low‑medium heat until sugar fully dissolves.

5. 5

   Increase heat and bring the berries to a rolling boil, stirring occasionally, and boil vigorously for about 8 min. If using a thermometer, reach 105 °C. If not, test the set point after 8 min by removing a candlestick from the freezer and adding a teaspoon of berry liquid to a plate. Let sit a minute. Press the liquid with a finger – if it wrinkles, the jelly is ready. If not, return to boil and test again after a minute.

6. 6

   Pour into sterilised jars and let cool completely. Candlesticks can be sterilised by washing in hot soapy water, rinsing and placing in an oven at 180 °C/160 °C fan/gas 4 for 5 min. Remove carefully and let cool. Store in a cool dark place.