Bramble & Apple Jelly
As many blackberries as you have picked.
About half the weight of these in apples (windfalls are ideal)
It is also better if these are a cooking apple as these give the jelly a better flavour although lemon juice can be added and does help the jelly to set.
Carefully wash the brambles (to get rid of any dirt & insects).
Wash the apples and cut out any rotten bits. Chop into quarters to remove core but there is no need to peel them.
Put all the fruit in a large pan and cover. Simmer gently until the apples are soft.
Pour the mixture through a jam net suspended over a large bowl.
(You may need to be creative here. I used some clean tights, secured into a sieve)
Leave for up to 8 hours for the juice to drip through
Measure how much juice you have got. Pour into a large pan.
For each 600ml of juice add 450g of sugar.
Heat gently until all the sugar is dissolved then bring to the boil and continue to boil for about 15 minutes or until setting point is reached. (To test at this point pour a little onto a saucer and pop in the fridge for a few minutes to see if it is setting)
Skim off any scum from the top of the jelly.
Pour into warmed jam jars and fill to the brim. Cover, seal whilst still warm and label.