Catherine Brown

Bramble Jelly

Preparation info
  • Yield:

    3-4

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Best results are with fruit that is slightly under-ripe. Over-ripe fruit has less pectin and will not set so well.

Ingredients

  • 1.8 kg (4 lb) brambles, slightly under-ripe
  • 2 lemons, juice of

Method

Heat jars.

Preparing Juice

Place the brambles, lemon juice and water into a preserving pan and bring to the boil. Simmer gently for about 15 minutes till the fruit is very soft. Put the pulp into a jelly bag and leave to drip for at least 12 hours.

Making Jelly

Measure the extracted juice and add