Hedgerow Jelly (Jam)
- Preparation and cooking time
- Total time
- Plus overnight straining
- More effort
- Makes Jars
Skip to ingredients
Ingredients
a variety fruit from the hedgerow or garden: blackberries, elderberries, sloes, damsons, wild plums, haws, rosehips.
- An equal weight of either cooking or crab apples
Sugar: preserving or cane, 1lb (500g) per 1 pint (600ml) juice
- Sugar: preserving or cane, 1lb (500g) per 1 pint (600ml) juice
Method
- STEP 1Wash and pick over the fruit, discarding any that are damaged
- STEP 2Wash and cut up the apples, cutting out any bruises. Don't peel or core them
- STEP 3Put all into a preserving pan with a little water and simmer until soft and it's mostly juice
- STEP 4Put into a jelly bag and strain overnight
- STEP 5Measure the juice (n.b. Don't squeeze the jelly bag or the result will be cloudy)
- STEP 6Return to the pan and add 1lb (500g) per 1pt (600ml) of juice and allow to dissolve over a low heat.
- STEP 7Boil rapidly until setting point is reached. (A knob of butter helps get rid of any scum)
- STEP 8Put into steralised jars, cover and label.
- STEP 9Enjoy on toast, scones, rice pudding; with cold meat; or in a sauce for venison or pork
