Name: Bramble Jelly
Yield: Yield: 3-4 jars
Cuisine: United Kingdom
Ingredients: 1.8 kg (4 lb) brambles, slightly under-ripe; 425 ml (15 fl oz) water; 2 lemons, juice of; 350 g (12 oz) preserving sugar with pectin to every 600 ml (1 pt) juice

Preparation info

Yield:
3-4
jars

Difficulty
Easy

Appears in

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.