Wash the blackberries and bring to the boil with the raspberries in a large saucepan (with a lid). The blackberries should simmer a little soft. Pass the boiled berries including juice through a hair sieve and collect the resulting juice in a large bowl and weigh it. The resulting amount depends on the juice content of the berries.
Put the weighed, still hot juice with the same amount of preserving sugar in a large saucepan - be careful! Choose a pot large enough as the jelly rises very quickly. Let the juice-sugar mixture boil for approx. 4 minutes, carry out a gelling test, H. Put a drop of jelly on a plate and check if it has already gelled. Immediately pour jelly hot into screw-top jars, close and place on the lid for 5 minutes.
Annotation:
I don`t use 2: 1 or 3: 1 preserving sugar because it contains preservatives. The normal preserving sugar 1: 1 naturally conserves due to its sugar content.
Passing the berries can splash a bit, so you better put on an old T-shirt!
I always use the raspberry-blackberry jelly for my fruity raspberry cake
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