I really enjoy making summer jellies, especially when canning. There is nothing like opening a fresh can of summer fruit during a cold winter night! Whether you are dining alone or with company, this vibrant summer jam will bring joy to the table!
Apples, usually enjoyed during the colder months, are one of my favorite baking fruits. From baked goods to good ole fashioned pies! In this recipe apples provide that essential jelly sweetness without too much added sugar. Apples are a great source of antioxidants. These antioxidants have been known to aid in the regulation of fats in the bloodstream, which in turn leads to a healthy heart. Blood sugar regulation as well as decreased risk of lung cancer are also a part of the array of health benefits given to us by apples!
Blackberries, painful to pick but delightful to eat! These plump berries have made it to the top of the list with their high amount of antioxidants, which keep you young, and cancer fighting properties! Blackberries have also been found to better athletic performance and lower the risk of disease within the body. Even the seeds, yes the seeds, of the blackberry hold nutritional benefits. The polyunsaturated fats found in blackberry seeds help to lower cholesterol levels which in turn can lead to a healthier heart.
Late Summer Blackberry Apple Jelly
4 cups summer apples (I used part sweet and part crab apples)
1 1/2 cups fresh blackberries
3 - 4 tbs organic sugar
3 sprigs fresh thyme
Wash and peel all your apples then, cut them into large chunks. Place all the apple chunks into a large stock pot and heat them over high heat. Next, add in your blackberries along with 1/2 cup water.
Once the apples have begun to steam, lower the heat to medium low. Continue to cook and stir the fruit for about 10 - 15 minutes or until the apples are very soft.
Once the apples have softened, begin mashing them with a potato masher (if you do not have a potato masher, try pureeing the mixture in the blender). Now, pour the mashed fruit into a fine sieve set inside a large bowl. In order to remove the seeds, press the mixture through the sieve. You want to continue pressing until only the seeds remain.
Next, pour your jelly back into the pot and add in the sugar and fresh thyme leaves. Stir to dissolve the sugar. Taste your jelly (I know you can't wait) and add more sugar if needed (you might need more or less depending on the sweetness of your apples). Store in an air tight glass jar, enjoy!
*If you do not like blackberries, blueberries should be just as delicious!