VegetarianNorth East English cuisine Desserts

Hedgerow Bramble Jelly

Name: Hedgerow Bramble Jelly
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: North East English
Ingredients: 1000 g wild blackberries; 400 g bramley cooking apples; 200 g crab apples; 100 g ripe elderberries; 600 ml Water; 800 g granulated sugar; 30 ml Lemon juice; 5 g Unsalted butter

A sparkling, ruby-red preserve bursting with the tart sweetness of wild Northumbrian blackberries and orchard apples.

🇬🇧United Kingdom· North East England

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 12
Difficulty: Medium
Calories: 140 kcal

Ingredients

0 of 8 gathered

Servings

1000 g wild blackberries — rinsed and picked over
400 g bramley cooking apples — unpeeled, roughly chopped with cores
200 g crab apples — halved, stems removed
100 g ripe elderberries — stripped from stalks
600 ml Water — cold tap water
800 g granulated sugar — use 450 g per 600 ml strained juice
30 ml Lemon juice — freshly squeezed
5 g Unsalted butter — optional, to disperse surface foam

Equipment

•Preserving pan or large saucepan
•Jelly bag and stand
•Measuring jug
•Jam thermometer
•Sterilised glass jars

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 0.1 g
carbs: 35 g
fibre: 1.2 g
protein: 0.5 g
calories: 140 kcal

Instructions

1
Place the blackberries, chopped apples, crab apples, elderberries, and water into a large preserving pan.
2
Simmer gently over medium heat on the hob for thirty minutes until the fruit is soft and pulpy.
3
Mash the fruit lightly with a potato masher to release maximum juice.
4
Pour the hot fruit pulp into a scalded jelly bag suspended over a deep bowl.
5
Leave the juice to drip naturally for at least four hours without squeezing the bag.
6
Measure the strained juice and return it to the cleaned preserving pan with the sugar and lemon juice.
7
Heat gently, stirring continuously until the sugar has completely dissolved.
8
Bring to a rapid rolling boil for ten to fifteen minutes until reaching setting point (105°C).
9
Skim off any surface scum, stirring in the butter to clear any remaining froth.
10
Ladle the hot, clear jelly into warm sterilised jars and seal immediately.

Chef's tips

Never squeeze the jelly bag while straining, as pressing the pulp forces fine solids through and makes the jelly cloudy. Place two saucers in the freezer beforehand so you can test the wrinkle of the jelly if you lack a thermometer.

Ingredient substitutions

crab apples → additional Bramley cooking apples
ripe elderberries → extra wild blackberries
granulated sugar → preserving sugar

Storage

Store unopened, sealed jars in a cool, dark cupboard for up to twelve months, and refrigerate once opened for up to six weeks.

Reheating

This preserve is served cold or at room temperature and requires no reheating.

Common mistakes to avoid

•Squeezing or pressing the jelly bag, which leaves the jelly murky rather than jewel-clear.
•Boiling too gently, which fails to activate the natural pectin and prevents setting.
•Discarding the apple peels and cores, which contain the vital pectin needed for a firm set.

Serving suggestions

Spread generously over warm, buttered crumpets or toasted English muffins.Serve alongside roast Northumbrian mutton, venison, or game pies.Dollop onto freshly baked scones topped with clotted cream.