1. Wash the blackberries and put them in a preserving pan. Wash and dice the apples and add them to the pan with the water and lemon juice. 2. Bring to the boil, then reduce the heat and simmer gently for 20-25 minutes or until the fruit is completely soft. 3. Put the fruit pulp into a jelly bag suspended over a large bowl and leave to drain for at least 8 hours, or until it has stopped dripping. 4. Measure the amount of fruit juice and put into a preserving pan. Add sugar as recommended in the ingredients and heat gently until all the sugar has dissolved, stirring constantly. 5. Turn up the heat and bring to the boil. Boil rapidly for 10-15 minutes, or until setting point is reached. 6. Skim away any scum from the surface and fill hot, sterilized jar right up to the brim, then seal. Label once the jars are cool. Makes 900g/2lb 1.35kg/3lb blackberries 2 large cooking apples 450ml/15fl oz Water Juice of 1 lemon 450g/1lb preserving sugar, warmed, for every 600ml/1 pint liquid INGREDIENTS METHOD BRAMBLE JELLY Traditional Jams & Preserves Bramble jelly is one of the most delectable of all the jelly recipes...