Hedgerow Jelly

Desserts —
hedgerow-jelly

Ive already posted a Redcurrant jelly recipe but, as I’m trying to make the most of the wild larder here’s another one that can be made right now.

You can make great preserves on the Iron Heart.

The solid plates transfer a wonderful, consistent and even heat into the base of your preserving pan, and its at this time of year that ill have the fire going daily so perfect for the gentle simmering of preserves, jams and chutneys.

I love an autumn forage with the family, and its been a great year for it, crab apples, blackberries, rose hips, sloes and damsons, They have all be found in and around our garden and the woods that surround the us.

This preserve is amazing with pork and chicken but just as good spread on drop scones or crumpets. If you cant find enough crab apples you can makeup their weight in good old Bramleys.

Ingredients

  • Makes 4-8 small jars
  • 1kg crab apples or cooking apples
  • 1kg blackberries, rosehips, haws, sloes, elderberries or rowan berries granulated sugar

Method

  1. Roughly chop the apples (no need to peel or core them) and put in a preserving pan.
  2. Add the berries. If you are using rosehips, chop them roughly first (you can do this in a processor), taking care because the tiny fibres they contain are an irritant.
  3. Add enough water to almost cover the fruit.
  4. Bring to a simmer then simmer gently until all the fruit is soft and pulpy.
  5. Tip the mixture into a jelly bag and leave to drip for several hours or overnight.

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