Hedgerow jelly

Name: Hedgerow jelly
Yield: Makes about 6 x 400 g jars
Ingredients: 250 g rowan berries or elder berries; 250 g rowan berries or elder berries; 250 g sloes, bullaces or damsons; 250 g sloes, bullaces or damsons; About 2 kg granulated sugar; 250 g blackberries; 125 g rosehips (wild or cultivated); 125 g hawthorn berries (haws); 250 g sloes, bullaces or damsons; 1 kg crab apples or Bramleys, not peeled or cored; 1 kg crab apples or Bramleys, not peeled or cored

Preparation info

Makes about
6 x 400 g
jars

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

You can vary the fruits below according to what’s around, including cultivated berries, as long as you include wild gatherings too. Apples are included for the sake of the set; both pips and skins should be used.

Ingredients

1 kg crab apples or Bramleys, not peeled or cored
250 g sloes, bullaces or damsons

Preserve
Vegan
Gluten-free

Method

Rinse and halve the crab apples (Bramleys should be chunked). Remove the stalks from the rest of the fruit, then rinse and shake dry.

Put the fruit in a preserving pan or large stainless-steel saucepan, adding enough water to fully submerge it. Bring to the boil, cover loosely and simmer for an hour, till the fruit’s mushy and the juice well flavoured.

Strain the pulp and juice