Blueberry and Apple Jelly


Photo: flickr user House Of Sims

Tags:

Fruit
jelly
canning

Yield:

2.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

kg blueberries
kg apples, Granny Smith
2 lemons
500 grams sugar (caster)

Preparation

1
Peel, core and dice apples.
2
Place blueberries and apples in a large saucepan.
3
Add just enough water to cover fruit and simmer until fruit is very soft, about 20 minutes. Using a wooden spoon, crush fruit to release juice. Strain through a jelly bag.
4
Measure liquid. Measure 450gm sugar for each 600ml juice.
5
In a large saucepan, cook juice over low heat. Add lemon juice and sugar and stir until dissolved. Increase heat; boil rapidly until jelly reaches 105C.
6
Remove from heat. Remove scum.
7
Cool for 5 minutes. Ladle into hot jars and seal.
8
Makes 3/4 litre.
9
Keeps for 3-4 months.
10
Ensure storage jars are well sterilised.

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