Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath
ready for the fruit juice to drip through.
Place the blackberries
apple
water and lemon juice in a preserving or large
heavy based saucepan.
Bring to the boil
then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.
Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan
heat over a low heat until all the sugar has dissolved
add the crème de cassis
if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover
