24 oz Fresh Blackberries
Apples – Amount will vary depending on variety and size (Lg Red Delicious out of the store may only need about 8. Smaller local varieties may take 20 to equal same amount of juice) You need 5 cups juice
7 cups sugar
2 boxes Sure Jell
Place blackberries in saucepan and cover with water. Bring to a boil and then simmer until berries are extremely soft. Remove from heat and use potato masher to finish smashing the berries. Put at least 2 to 3 layers of cheesecloth in a sieve or colander. Pour the juice through the cheesecloth and then spoon the berries into the strainer. Allow to sit for at least 30 occasionally pressing lightly to remove all the juice. Discard the berries and move the juice to the pot you’ll be making the jelly in. You should get at least 2 cups of juice.
Prepare the apples by removing the blossom end and stem. Cut the apples into cubes. The smaller the cubes the faster they will cook but you can judge where you want to spend the time. Do not peel or core the apples unless you want to use the apple pulp. If you want to use the pulp for applesauce or cobblers, I’d recommend removing most of the core. Put the apple pieces in a pot and cover with water. Bring to a boil and reduce heat to simmer until apples are thoroughly cooked. You’ll need a larger colander for the amount of apples. Cover the colander with 2 or 3 layers of cheesecloth and then ladle the apples into the colander to drain. Pour the remaining liquid over the apples and allow at least 30 minutes for the apples to drain. Make sure to apply light pressure every 5 -10 minutes to maximize the juice you get. You will need 5 cups of apple juice. You can add apple juice from the store if need be to get the right amount of needed juice but I wouldn’t just add water. It will dilute the flavor.
Add the apple juice to the blackberry juice and turn the heat on. Add the Sure Jell and stir until dissolved. Now add the sugar and stir until it is dissolved. Continue heating and stirring until the mixture comes to a boil. Watch the mixture and test periodically with the sheet test. (Cold spoon dipped in and jelly is done when it breaks off in sheets instead of dripping)
Quickly ladle your jelly into hot jars and process them in a water bath canner for 5-10 minutes.
Remove and cool on a wire rack.