3 qt. blackberries, half fully ripe and half underripe
2 lg. tart apples, diced, leave skin and seeds in (Granny Smith apples are ideal)
1 c. water
1/2 c. sugar for each cup of juice

TO EXTRACT JUICE FROM BERRIES: Sort and wash berries well, but gently. Place in a large pot along with the chopped apples and water. Bring slowly to a boil over medium heat and boil about 5 minutes, stirring to cook evenly. Strain through jelly bag. When dripping has stopped, set this juice aside for a clear jelly, one suitable for gift-giving.

Now squeeze bag and collect as much juice as you can. This makes a cloudy but tasty jelly. (If looks aren't important, mix the juices and proceed to next step, making the jelly.

You may stop at this point, refrigerate the juice and cook the jelly another day. Or, if you have more berries, continue to cook them in batches as above and refrigerate the juice until you're ready to make the jelly.

TO MAKE THE JELLY: In a 4-6 quart heavy pot with high sides, bring 3 cups juice rapidly to a boil and boil for 3 minutes. Be careful it doesn't boil over. Add 1 1/2 cups sugar; bring to a boil again and boil steadily until 2 drops run together and "sheets" when poured off the side of a clear spoon, about 18-20 minutes.

Pour into sterilized jars and seal. Yields: about 1 pint jelly from 3 cups juice. This makes a semi-soft jelly that is moderately sweet.

NOTE: Do not double recipe. It is best to work in small batches.