Hedgerow Jelly - Peewiglet's Photos

Yum! Another lovely recipe from Pam Corbin's book of Preserves.

It's possible to use all sorts of things, but on this occasion I used blackberries, crab apples and rose hips. Although the quantities didn't produce a great deal of jelly, it actually tastes really lovely. I'll be making some more :)

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Peewiglet > Pick and wash the fruits you're going to use. Here I have blackberries and rose hips that I picked from the woods with Tim and Kate, and crab apples from Tim and Kate's garden.

Peewiglet > Chop the crab apples and rose hips roughly, and add all the fruit to a pan in order to bring it gently to a simmer.

Peewiglet > In the meantime, scald a jelly bag by bringing it to boiling in what started out as cold water.

Peewiglet > Mes fruites are simmering! Yum :)

Peewiglet > Pour the contents of the pan into the suspended jelly bag, and leave it to drain overnight.

Peewiglet > The following day, pour the juices that have drained overnight into a pan with sugar, and boil.

Pick and wash the fruits you're going to use. Here I have blackberries and rose hips that I picked from the woods with Tim and Kate, and crab apples from Tim and Kate's garden.