Irish Apple and Blackberry Jelly with Cinnamon

Shopping list

• 2 piece eating apples — peeled, cored and diced

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• 150 g fresh blackberries

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• 400 ml water

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• 0.25 tsp ground cinnamon

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• 2 tsp powdered gelatine

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• 1 tbsp lemon juice — freshly squeezed

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Step by step

1. 1

   In a saucepan, combine the diced apples, blackberries, 350 ml of the water and cinnamon.

2. 2

   Bring to a gentle simmer and cook for 10– 12 minutes until the fruit is very soft.

3. 3

   Mash lightly with a fork to break up the fruit, then strain through a fine sieve, pressing gently to extract the juice; discard the pulp.

4. 4

   Pour the remaining 50 ml water into a small bowl, sprinkle the gelatine over and let it bloom for 5 minutes.

5. 5

   Return the strained fruit juice to the pan and warm gently; stir in the bloomed gelatine and lemon juice until completely dissolved.

6. 6

   Pour into four small serving glasses or moulds and refrigerate for at least 3 hours until set.

7. 7

   Serve chilled, optionally topped with a few fresh blackberries.