Blackberry Crab-Apple Jelly


Rate this Recipe: 

Average: 3 (1 vote)


4 quarts crab apples
1 quart blackberries
sugar (1 cup to each cup of juice)


Wash, quarter, and remove stems of crab apples. Rinse berries. Place both in an enamel or stainless steel saucepan and add enough water to just show. Do not float the fruit. Cook until fruit is soft. Strain through a jelly bag, and discard everything but the juice. Simmer another 5 minutes, straining off any froth. Measure juice, add sugar in equal parts, and bring to about 210 degrees F, until the jelly drips from a spoon in sheets. Fill hot, sterilized jelly jars, and cover with ⅛ inch of paraffin.

Cooking & Recipes


Makes 6 to 8 jars of jelly.


Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter