4 lb. blackberries
1 lb. sour juicy applies
Juice of one lemon
½ pint water
1 lb. sugar to each pint of juice
Pick over and wash the berries. Wash apples, remove stalks and any damaged portions, cut into rough pieces, but do not remove skins or cores. Put fruit and lemon juice in a pan with the water, stirring often and simmer until fruit is soft, about ½ hour. Strain through a jelly bag and leave to drip overnight. Measure juice, put back in a cleaned pan and add the required quantity of warmed sugar (heat in oven) when juice reaches boiling point. Remove from heat, stir until sugar is dissolved; return to heat, bring to boil and boil rapidly until it sets when tested on a cold plate. Then skim and pour off into heated jars. Tie down when quite cold.. Yield 1½ - 2 pints of liquid jelly.