Ingredients * 3 pounds blackberries * 1¼ cups water, plus more for apples * 8 medium apples * ¼ cup lemon juice * 8 cups sugar * 6 oz. liquid fruit pectin Instructions 1. Bring blackberries and water to boil in a large dutch oven on the stove top. Reduce heat and simmer for 5 minutes. Place four pieces of cheesecloth in a strainer and set the strainer on top of a bowl. Pour the blackberry mixture in the strainer and allow to sit for about 30 minutes, or until the juices have strained through into the bowl. Reserve the strained juice. 2. Remove stems and blossom ends from apples, cut apples into small pieces, and place them in the dutch oven with just enough water to cover them. Bring to a boil, reduce heat, and simmer for about 20 minutes. Again, strain this mixture through a cheesecloth-lined strainer, as in step 1. Reserve the juice. 3. Add the reserved blackberry and apple juices to the dutch oven. If necessary to reach 4 cups, add some more water. Stir in the lemon juice and then the sugar. Bring to a rolling boil over high heat, then add the pectin and boil for 1 more minute, stirring constantly. 4. Remove from heat and skim off the foam. Ladle the mixture carefully into storage jars, leaving ¼ of space at the top. Seal. 5. Fill a water bath canner halfway full with water and bring to a simmer. Place jars in the canner bath and let process for 5 minutes. Remove from bath and let cool.