Blueberry and Apple Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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.