Cakes
Hedgerow jelly
The late summer and early autumn Hedgerow jelly provides lots of great produce, including blackberries, sloes, damsons, rose hips, haws, elderberries, rowan berries and crab apples. These small apples are prized by jam makers for their pectin and bright acidity. This recipe, because the fruit is strained, does not require laborious stoning, peeling or coring.
Ingredients
- 750g/1lb 10oz crab apples
- 750g/1lb 10oz mixed hedgerow fruits (such as blackberries, sloes, bullaces, damsons, rose hips, haws, elderberries), leaves and stalks removed
- 600g–700g/1lb 5oz–1lb 9oz granulated sugar
Method for Hedgerow jelly
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Rinse the crab apples in cold water, removing any stalks or leafy bits – there’s no need to peel or core the apples, just chop them roughly. Place the crab apples and berries in a large saucepan with approximately 1 litre/1¾ pints water or just enough to cover the fruit. Bring to the boil, then simmer until all of the fruit is soft and pulpy, crushing it every so often with a potato masher or spoon to help break down the fibres. Remove from the heat.
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Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving the fruit fibres in the muslin. Leave to drip through for several hours or overnight. To speed things up, place a small saucer on the surface of the fruit with a weight on top – a sealed jam jar full of water works well.
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Measure the juice (it will be approximately 1 litre/1¾ pints). For every litre of juice, weigh out 650g/1lb 7oz granulated sugar. Pour the juice into a clean saucepan and bring to a simmer. Add the sugar, a third at a time, and stir until dissolved. Increase the heat and bring to a rapid boil for 9–10 minutes or until the setting point is reached (see tips). Remove from the heat.
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Leave to rest for a few minutes, then tip into a jug with a good pouring lip. If a skin has formed, carefully remove with a slotted spoon or jam skimmer. Fill the sterilised jars to the brim and seal immediately with the lids. Store in a cool, dark place for up to 1 year. Keep in the fridge once opened and use within 3–4 months.
Hedgerow jelly