Hedgerow Jelly Recipes

Steps:

• Wash and pick over the fruit, discarding any that are damaged
• Wash and cut up the apples, cutting out any bruises. Don't peel or core them
• Put all into a preserving pan with a little water and simmer until soft and it's mostly juice
• Put into a jelly bag and strain overnight
• Measure the juice (n.b. Don't squeeze the jelly bag or the result will be cloudy)
• Return to the pan and add 1lb (500g) per 1pt (600ml) of juice and allow to dissolve over a low heat.
• Boil rapidly until setting point is reached. (A knob of butter helps get rid of any scum)
• Put into steralised jars, cover and label.
• Enjoy on toast, scones, rice pudding; with cold meat; or in a sauce for venison or pork

Steps:

• Pick over your fruit, removing the stems and leafy bits and rinsing the berries if necessary. Don't peel or core the apples (the peel and core are excellent sources of pectin); just chop them coarsely. Place all of the prepared fruit in a saucepan with 5 cups of water. Bring gently to a simmer, and simmer until the fruit is soft and pulpy. Remove from the heat.
• Have ready a jelly strainer bag or piece of cheesecloth (see p. 33) and turn the contents of the pan into it. Leave to drip overnight. The jelly will turn cloudy if you squeeze the juice through, so just let it drip at its own pace.
• The next day, measure the juice - you will probably have about 5 cups, though this will depend on the berries used. For every cup of juice, allow 1 cup of sugar. Put the juice into a large pan and bring slowly to a boil. Add the sugar as it just comes to a boil and keep stirring until the sugar has dissolved. Then boil rapidly, without stirring, for 9 to 10 minutes until the setting point is reached (see p. 41). Skim the jelly and pot and seal as quickly as possible (see pp. 21-22). Use within 1 year.
• These are some of my favorite takes on the hedgerow jelly idea. In each case, follow the hedgerow jelly method and quantities; i.e., always use 1 cup of sugar for each cup of strained fruit juice.
• Use crab apples alone and add a few cloves and a couple of cinnamon sticks when the fruit is being cooked. This all-time classic hedgerow jelly is equally at home on thinly sliced hot buttered toast or as an accompaniment to succulent cold roast pork or turkey.
• Use 1 pound, 2 ounces of rosehips, first chopped in a food processor, and 3 pounds, 6 ounces of crab or cooking apples. Rosehips from the wild rose or dog rose seem to have a better flavor than those from cultivated roses. However, some garden varieties of rose also produce cookable hips - notably Rosa rugosa. If you want to harvest rosehips from your garden, do not deadhead your roses. Excellent with roast pork.
• Use 2 1/4 pounds of rowanberries (mountain ash berries) and 2 1/4 pounds of crab apples. Add the juice of 1 lemon before adding the sugar. For a really aromatic jelly, add a bunch of sage or thyme when the fruit is softening. Rowan jelly is lovely served with game.
• Use 2 1/4 pounds of blackberries and 2 1/4 pounds of apples. This is a nostalgic teatime treat for me, as I remember how good my grandmother's blackberry and apple jelly always tasted on wafer-thin slices of buttered bread.
• Hedgerow jelly, or any other well-colored jelly, can be used as a natural
• coloring for glacé icing. Just a teaspoonful or two will be sufficient to give your icing a wickedly deep hue that will be sure to liven up your cakes.