As many of our readers enjoy visiting the countryside we are including a recipe for those who have gathered in their harvest and are looking for some new ideas this year.
- 1kg Crab Apples
- 1kg Blackberries plus other edible hedgerow berries such as haw berries and sloes
- The proportions of the fruit are not critical and you can even make it just with crab apples
- Sugar** approximately 800g depending upon the quantity of fruit liquid.
- Boil the fruit with approximately 1.2 litres of water.
- When the fruit is soft and pulpy drain the fruit for several hours or over night. I fill a large sieve and rest it over a saucepan.
- Discard the fruit and you will be left with a lovely fruity liquid.
- Measure the liquid it will probably be 1.2 litres. If it less you can reduce the **sugar quantity accordingly.
- Slowly bring the liquid to the boil.
- Just before it boils add sugar.
- Boil for approximately 10-15mins (it may take 20mins) but check the setting point using a chilled plate at 10mins and then 2 or 3 minute intervals there after until it is set. (Checking the setting point - Chill a plate in the refrigerator or freezer. When you want to check the setting point of the jelly, take the chilled plate and spoon out a small quantity of jelly onto the plate. Let it cool for say 30 seconds. Then with a finger push the jelly to see if it wrinkles. It can be quite difficult to see so if you are not sure turn the plate at an angle and the jelly should not roll of the plate!)
- Spoon off the foam from the top of the jelly.
- Then place into sterilised jars and seal.
- If when the jelly has cooled (it will take many hours and probably overnight) it has not set you can always re boil it.
- If the jelly sets hard and you can not spread it onto bread or scones, then use it for stocks such as in gravy for pork or sausages.
Courtesy of Nigel from PHPG.