Hedgerow Jelly

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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



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