Blueberry And Apple Jelly

Directions

1. Peel, core and dice apples.
2. Place blueberries and apples in a large saucepan.
3. Add in just sufficient water to cover fruit and simmer till fruit is very soft, about 20 min. Using a wooden spoon, crush fruit to release juice. Strain through a jelly bag.
4. Measure liquid. Measure 450gm sugar for each 600ml juice.
5. In a large saucepan, cook juice over low heat. Add in lemon juice and sugar and stir till dissolved. Increase heat; boil rapidly till jelly reaches 105C.
6. Remove from heat. Remove scum.
7. Cold for 5 min. Ladle into warm jars and seal.
8. Makes 3/4 litre.
9. Keeps for 3-4 months.
10. Ensure storage jars are well sterilised.