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Blackberry and Crab Apple Jelly

2 lbs Crab Apples (or any other Apples)
2 lbs Blackberries
Sure Set Sugar

If you can get Crabs do as they have a very good flavour.
Don't make the jelly in much larger quantities than this.

Wash the Apples and chop up roughly.
Put into a pot with the blackberries and add cold water to come level with the fruit.
Bring up the boil and simmer until the apples are very soft.
Pour the mixture through a sieve (push all the fruit pulp through if you don't care if the jelly is cloudy)
Now measure exactly how much liquid you have and for every pint (or fraction of a pint) add a pound (or the same fraction of a pound) of Sure Set Sugar.
(If you are modern you can calculate this the same way using litres as to kilos).
Put the sugar and fruit into a large pot and bring to the boil.
Let it boil vigorously for three minutes.
Take off the heat and pot in the usual way.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef