Hedgerow Jelly
Prep Time: 10 Minutes
Total Time: 1 Hour
Cook Time: 30 Minutes
To make a purple coloured one, use a combination of: Damsons, bullace’s (a smaller version of a damson), blackberries and sloe’s – or use individually. To make a pink coloured one, it’s hawthorn berries and or rose hips. You don’t need to peel the apples, just remove the stalks. Use crab apples or cooking apples as they are high in pectin.
Ingredients
Serves: 4 x 300ml Jars
- 750g Apples
- 750g Hedgerow Berries
- 650g Granulated Sugar per litre of juice
Method
1 De-stalk the apples, wash and chop in to 4cm chunks.
2 Rinse the berries, prick with a skewer and add to the chopped apples.
3 Cover the apples & berries with 1.25 – 1.5 litres of water.
4 Bring to a boil then simmer for 15 – 20 until the fruit is soft and mushy.
5 Remove from the heat and smash the fibres with a potato masher.
6 Stain the contents in a jelly bag or muslin cloth for several hours until only the pulp is left in the bag.
7 Measure the juice and add 650g sugar to 1 litre of juice.
8 Put a saucer in the fridge.
9 Dissolve the sugar on a low heat in the juice, stir constantly.
10 Turn up the heat and bring to a rapid boil, skimming the impurities of the top, cook for about 10 minutes.
11 Put 1/2 teaspoon of the jelly on to a saucer, allow to cool, then run your finger through the jelly. If it doesn’t retain it’s form, return to the pan and cook for a few more minutes.
12 Allow to cool, then place in steralised jars. Keep in a cool dark place, refrigerate once opened.
