Hedgerow jelly


Preparation info

  • Makes about

    6 x 400 g

    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

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.


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


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