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Blackberry and Apple Jelly

A fruit jelly made from blackberry juice and apple pulp with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Blackberry and Apple Jelly

Ingredients

Directions

Make the juice

  1. Place the blackberries in a pan and cover with water. Simmer gently for 2 hours.

  2. Strain the juice. If it is less than 5 pints, add enough water to make 5 pints and let it stand overnight.

Make the apple pulp

  1. Peel and core the apples. Boil them with 1 lb of sugar until they become a pulp.

  2. Rub the apple pulp through a sieve and combine it with the blackberry juice and the remaining sugar.

Finish the jelly

  1. Boil the mixture until it thickens.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberries
Provide the main flavor and deep color of the jelly.
Apples
Their natural pectin helps the juice set into a jelly.
Sugar
Adds sweetness and, when boiled, helps the jelly set and keep.

The step that matters

Boil the mixture until it thickens. Pectin and sugar set the jelly only when enough water has boiled off. Stopping too early leaves it runny, while boiling too long can make it stiff and dull in flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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