Method
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Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.
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Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
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Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
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Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.
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Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven – 130C/250F/Gas ½ for 10-15 minutes.
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Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
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Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.
