Instructions: Peel, core and dice apples.

Place blueberries and apples in a large saucepan.

Add just enough water to cover fruit and simmer until fruit is very soft, about 20 minutes. Using a wooden spoon, crush fruit to release juice. Strain through a jelly bag.

Measure liquid. Measure 450gm sugar for each 600ml juice.

In a large saucepan, cook juice over low heat. Add lemon juice and sugar and stir until dissolved. Increase heat; boil rapidly until jelly reaches 105C.

Remove from heat. Remove scum.

Cool for 5 minutes. Ladle into hot jars and seal.

Makes 3/4 litre.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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