Preserves
Hedgerow Jelly
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
Makes four 300ml jars
For a purple jelly, use damsons, bullaces, blackberries and sloes, either combined or individually. For a pink jelly, use hawthorn berries and/or rosehips. You don’t need to peel the apples; simply remove the stalks. Crab apples or cooking apples work well because they are high in pectin.
Ingredients
- 750g apples
- 750g hedgerow berries
- 650g granulated sugar per litre of juice
Method
1 De-stalk the apples, wash and chop into 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 Strain 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 off the top, cook for about 10 minutes.
11 Put ½ teaspoon of the jelly on to a saucer, allow to cool, then run your finger through the jelly. If it doesn’t retain its form, return to the pan and cook for a few more minutes.
12 Allow to cool, then place in sterilised jars. Keep in a cool dark place, refrigerate once opened.
Bring it to your table
For a private meal or event built around bold, generous cooking, talk to Andy about your menu.
