Sunday, 16 January 2011

Hedgerow jelly production in January!

In the summer I picked and froze loads of home grown blackcurrants and blackberries, ( well I didn't actually home grow the blackberries but they do border one side of the allotment and I did pick them!), and as we do not have that many desserts I decided to make some jam, well, jelly, actually. I did make some in the summer and it was gorgeous. I haven't made jam/jelly from frozen fruit before but I checked it out on the internet and it seems that you should just add some fruit with pectin like a cooking apple.
It was very easy to make, 1.1kg of mixed fruit, I used blackcurrants and blackberries, 2 apples (chopped, core as well ) 600ml of water and 450g of sugar to 600ml of juice.
Simmer the fruit and water  until fruit is mushy. Strain through a muslin bag into a bowl, preferably overnight. Do not squeeze or the jelly will be cloudy. Add juice and sugar to a preserving pan and bring to a rolling boil for about 5 mins. Test for setting and finally ladle into jars. Voila! Hedgerow jelly. Here is a batch I made earlier!!!
As I also have plenty of rhubarb and raspberries frozen I am going to have a go at making some jam from them. I am sure it will be yummy, I will let you know!


  1. Oh Linda, I love rhubarb jam! We received the advance copy of our book yesterday and it is being sold alongside 'A Green Guide to Country Foods' which has loads of ways of preserving foods in it. How are you getting on with the rag rugging? Nic x

  2. Hi Nic, although I say so myself the jam is gorgeous! I look forward to seeing your book when it comes out, is 'A Green guide.....also your production? Will definitely be popping in to see you in March, when, hooray, we will be back in Suffolk.I have missed browsing around all your lovely things. Still haven't started the rag rug as I can't stop knitting at the moment!! Linda x