Hedgerow Bramble and Apple Jelly

Name: Hedgerow Bramble and Apple Jelly
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20 servings
Cuisine: Welsh
Ingredients: 1000 g wild blackberries; 1000 g tart cooking apples; 600 ml cold water; 900 g granulated white sugar; 30 ml Fresh lemon juice; 3 sprigs Fresh thyme; 4 g whole cloves; 10 g Unsalted butter

A jewel-bright, ruby preserve made from wild autumn blackberries and tart windfall apples. Perfect paired with roast Welsh lamb or spread on warm buttered toast.

🇬🇧United Kingdom· Mid Wales

Prep: 20 min
Cook: 60 min
Total: 80 min
Servings: 20
Difficulty: Medium
Calories: 85 kcal

Ingredients

0 of 8 gathered

Servings

1000 g wild blackberries — rinsed and sorted for debris
1000 g tart cooking apples — roughly chopped with peels and cores intact
600 ml cold water — enough to just cover base of fruit
900 g granulated white sugar — measured at 450g per 600ml strained juice
30 ml Fresh lemon juice — strained of pips
3 sprigs Fresh thyme — whole sprigs
4 g whole cloves — whole dried spice
10 g Unsalted butter — to clear scum from surface

Equipment

•Large heavy preserving pan
•Jelly bag and stand
•Measuring jug
•Sterilised glass jars
•Small saucers for freezer test

Nutrition

Per serving, approximate

Calories: 85 kcal
fat: 0.1 g
carbs: 21 g
fibre: 0.4 g
protein: 0.2 g
calories: 85 kcal

Instructions

1
Wash the blackberries thoroughly and chop the apples coarsely, leaving the skins, cores, and pips intact.
2
Place the blackberries, chopped apples, thyme sprigs, cloves, and water into a large preserving pan on the hob.
3
Bring to the boil over medium-high heat, then reduce the heat to a gentle simmer.
4
Simmer for 45 minutes, crushing the fruit with a wooden spoon until completely soft and pulpy.
5
Pour the hot fruit mash into a scalded jelly bag suspended over a large clean bowl.
6
Leave to drip undisturbed for at least four hours without squeezing the bag to ensure clarity.
7
Measure the strained juice and return it to the cleaned pan with 450g sugar per 600ml and lemon juice.
8
Heat gently, stirring constantly until the sugar dissolves completely, then bring to a rapid rolling boil.
9
Boil rapidly for 10 to 15 minutes until the liquid reaches setting point on a cold saucer.
10
Skim off any surface foam, stir in the butter, and ladle into warm, sterilised glass jars.
11
Seal the jars tightly with clean lids immediately and allow them to cool completely.

Chef's tips

Never squeeze or press the jelly bag while the juice drips, as forcing pulp through causes the jelly to turn cloudy. Keep two or three small saucers in the freezer before cooking so you can easily test the setting point with a cold wrinkle test.

Ingredient substitutions

tart cooking apples → wild crab apples for a sharper tang and higher natural pectin
fresh thyme → a sprig of fresh rosemary for a more savoury herbal note

Storage

Store unopened sterilised jars in a cool, dark cupboard for up to twelve months, and refrigerate after opening for up to six weeks.

Reheating

This preserve is served at room temperature and does not require reheating.

Common mistakes to avoid

•Squeezing the jelly bag, which forces pulp through and turns the clear jelly cloudy.
•Boiling the liquid rapidly before all the sugar crystals have completely dissolved.
•Overcooking past the setting point, resulting in a dark, rubbery preserve.

Serving suggestions

Serve alongside roast leg of Welsh lamb instead of mint sauce.Spread generously over hot buttered toast, crumpets, or fresh Welsh cakes.Spoon over mature Welsh Cheddar and savoury oatcakes on a cheese board.