Hedgerow Jelly


If you willing to get attacked by nettles, and brambles then there is a wealth of blackberries and other hedgerow goodies out there at the moment.
Today I found some amazing blackberries thanks to some kind friends and given cooking apples too, (happy days). Also foraged was some elderberries and at this point in the year you be can be picking rowans, hips and haws too all good for jellys, jams and sauces.

So it’s a hedgerow jelly I’m making, pick what ever you can find, but blackberries and bilberries make excellent jellies. I used some blueberries which needed using in the fridge.


1kg mixture of blackberries/elderberries/blueberries or other hedgerow fruits
1kg cooking apples
1.2litres water
900g sugar

Rinse the apples. Rinse the berries, (soak in a bath of water and vinegar if you want to get bugs out, then give a final rinse). Chop apples including peel and core. Chuck it all in a large pan with the water. Simmer until the fruit is soft and then remove from the heat.

Ideally have a scalded jelly bag and stand over a bowl (or a muslin cloth over a sieve and bowl). Put the fruity pulp into the jelly bag and let it drip overnight, don’t be tempted to squeeze the the bag, that’s a ‘no-no’! Now that wasn’t arduous at all, was it?


Ideally the next day there will be approximately 1.2 litres of juice if so, then the quantity of sugar above is right. If the juice is a different amount then. The ratio is 450g sugar per 600mls of juice, thanks River Cottage.

Bring to the boil slowly, then add your sugar and stir till the sugar has dissolved. Then turn up the heat and boil rapidly without stirring until setting point is reached, around 10 mins. For info about setting points and the ‘wrinkle test’ click here. Pour into sterilised jars and seal quickly. Fab with scones or fresh bread. Then with all the left over apples and blackberries I made a lovely crumble, yum, glad they were left over!



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