Autumn·Medium

Hedge Jelly

This is a simple recipe to make a wonderfully tasty wild fruit jelly that is great on toast, in cakes or whenever you need a hit of fruity goodness.

Prep: 30 mins

Cook: 45 mins

Elderberry, Rosehip, Hawthorn, Sloe, Crab Apple, Rowan

Ingredients

Sloes, Blackberries, Hawthorn haws, Rosehips, Elderberries, Rowan berries, Crab Apples
Water, lemons and sugar (proportional to fruit quantity)

Method

Use whichever edible hedgerow fruits you can find: sloes, blackberries, hawthorn haws, rosehips, elderberries, rowan berries, crab apples. Clean fruit, put in a large pan, cover with water and simmer 45 mins until very soft. Strain through muslin. Measure liquid and pour into clean pan. Add 450g sugar per pint and strained juice of a lemon. Stir until dissolved, boil fast to setting point (104C), skimming off scum. Pour into sterile jars.