A fantastic preserve to use up foraged foods and some of your stored apples!
1kg crab apples or cooking apples
1Kg mixed hedgerow berries – you can use sloes, bullaces, hips, haws, blackberries, elderberries or rowan berries. I sometimes use a few damsons/plums or even grapes.
Around 900g granulated sugar.
Pick over the fruit, removing stalks, leafy bits and rinse the berries of necessary. Don’t peel or core the apples, just remove any brown bits and chop them roughly.
Put all the fruit in a saucepan with 1.2 litres of water, bring gently to simmering point and simmer until all is soft and pulpy. Take off the heat.
Have ready a scalded jelly bag or muslin cloth and turn the contents of the pan into it. Leave to drip into a bowl overnight. Don’t squeeze – or the jelly will be cloudy.
Measure the juice – you will probably have about 1.2 litres. For every 600ml of juice, allow 450g of sugar.
Put the juice into a large pan and bring slowly to the boil. Add the sugar as it just comes to the boil and keep stirring unitl the sugar has dissolved.
Then boil rapidly, without stirring, for 9-10 minutes until setting point is reached.
Skim the jelly and pot and seal as quickly as possible.
Use within 12 months
Makes 7-8 x225g jars
For some of River Cottages other Hedgerow Recipes follow the link: https://www.rivercottage.net/recipes-in/hedgerow?page=2