Hedgerow Jelly

This entry is filed under Preserves & Chutneys.

Just as nature intended

Just as nature intended

Sweet, dark and fruity and apart from the sugar and you have apples it’s FREE!  So get out into the countryside  now before everyone else does and get picking!!!!

Serving size: 1 large pot
Effort Level: easy
Shelf Life: 6 months

500g mixed berries (blackberries, blackcurrants)
1 large cooking apples
300g granulated sugar

Heavy based saucepan
Large pop sock or jelly bag
Jam thermometer

Here’s What You Do:
Wash the berries, peel and chop the apple and place in the pan with the core and any pips then cover with 300ml water.
Place the pan over a medium heat and gently simmer for 25-30 minutes.

Next, pour the mixture into pop sock and with a measuring jug positioned underneath, hang the sock onto a kitchen cupboard door handle or a shower head and leave overnight so the juice drips through.

The next day discard the fruity pop sock, measure the juice then pour into a clean pan. 

I prefer using three quarters of the amount of sugar to fruit rather than equal amounts which is too sweet for my liking. For example: 450g fruit use 350g sugar)

Place over a high heat stirring well until all the sugar has dissolved then boil rapidly for 5-10 minutes skimming off any scum as it surfaces. Now take the pan off the heat and test the setting point. This is important otherwise the jelly will carry on cooking and may become too thick. Don’t worry if you don’t have a jam thermometre, just drizzle a teaspoonful onto a saucer and stick in the fridge or freezer for a few minutes to thicken.

It’s ready if the surface wrinkles when prodded. Otherwise, if you’re using a thermometre, the jelly will set at 105C/220F.

Allow the jelly to cool slightly then pour into the sterilised jars.

Seal once cool and store in a dark cupboard for up to 6 months.

Leave a Reply