OTHER NEWS Hedgerow Jelly (Morag Orchard) Ingredients 1 kg. crab apples or Bramleys 250g blackberries 250g sloes or damsons 250g elderberries or rowan berries 125g hawthorn berries (haws) 125g rosehips (wild or cultivated) 2ltrs cold water Cane granulated sugar (fair trade) Directions • Rinse and chunk the apples. Do not peel or core. • Strip the berries from their stalks • Put the fruit in a preserving pan and add 2 litres of water.
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• Bring pan to boil, turn down the heat and simmer for about an hour until fruit is mushy. You can mash it in the pan with a potato masher at this stage. • Strain the pulp through a muslin and leave it to drip through slowly overnight preferably. Do not squeeze it through at any stage or it will go cloudy. • Measure the juice and return to clean preserving pan. Bring to boiling point then turn heat down to half. Add 500g warmed sugar to each 500ml juice and stir until completely dissolved. Bring back to the boil and boil steadily until setting point is reached. This should be checked after five minutes as this is all it may take to reach setting point.
