The BBC Good Food logo
Member recipe
Hedgerow Jelly (Jam)
Member recipes are not tested in the GoodFood kitchen.

Hedgerow Jelly (Jam)

By jackie@grebby.co.uk (GoodFood Community)
loading...
  • Preparation and cooking time
    • Total time
    • Plus overnight straining
  • More effort
  • Makes Jars
A family favourite that uses autumn fruits from the hedgerow and garden.
Advertisement

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 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content