Hedgerow Jelly

Whilst skimming along a canal in Oxfordshire with my brother, his wife and their new (boat-shaped) home, the hedgerows all along are full of edible fruits.  Ann Marie shared with me her recipe for mixed hedgerow jam.

Take a selection of some (or all) of the following – Rosehips, Haws (hawthorn fruit), Blackberries, Crab Apples (roughly chopped), Sloes, Damsons, Rowan, Elderberries.  Place the fruit in a jamming pan (or huge saucepan) and cover three quarters with water. Heat until simmering, then cook slowly until mushy, stirring occasionally.  Drip thorugh a jelly cloth overnight.  Measure the liquid into a clean pan and add 1lb sugar to each 1 pint of juice.  Boil until setting point is reached, then pour into sterilised jars.

If made with just red fruit (rowan, rosehips, haws) and crab apples this makes a beautiful clear dark pinkish jelly.  Adding darker fruits will make a darker jelly.  Ann Marie used the sloes lately strained from her Sloe Gin – I think that will make delicious jelly!