by Rosemary Goddard
- a variety fruit from the hedgerow or garden: blackberries, elderberries, sloes, damsons, wild plums, haws, rosehips.
- An equal weight of either cooking or crab apples
- Sugar: preserving or cane, 1lb (500g) per 1 pint (600ml) juice
- 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 venisonor pork