Hedgerow Jelly (Jam)

Method

• step 1

  Wash and pick over the fruit, discarding any that are damaged

• step 2

  Wash and cut up the apples, cutting out any bruises. Don't peel or core them

• step 3

  Put all into a preserving pan with a little water and simmer until soft and it's mostly juice

• step 4

  Put into a jelly bag and strain overnight

• step 5

  Measure the juice (n.b. Don't squeeze the jelly bag or the result will be cloudy)

• step 6

  Return to the pan and add 1lb (500g) per 1pt (600ml) of juice and allow to dissolve over a low heat.

• step 7

  Boil rapidly until setting point is reached. (A knob of butter helps get rid of any scum)

• step 8

  Put into steralised jars, cover and label.

• step 9

  Enjoy on toast, scones, rice pudding; with cold meat; or in a sauce for venison or pork