2017 is proving to be a phenomenal year for fruit so far. We’re making the most of it and continuing with making jellies and jams. This time it’s a rosehip and Crab Apple Jelly.
You might want to take a look at this post on different edible fruits and jellies that are common in the British Isles.
Ingredients
- 450g of rosehips
- 900g of crab apples
- 1kg of sugar
How to make rosehip and crab apple jelly
- Put the crab apples in a heavy bottomed pan and cover with water
- Bring to the boil and simmer until the crab apples are soft
- Cut up the rosehips (you could put them in a food processor to save some time) and add them to the pan
- Simmer for another 10 minutes
- Pour the whole lot into a bowl and mash briefly
- Pour the mixture into a jelly bag and let it drain into a bowl overnight
- Pour the juice into a jug and add the same volume of sugar
- Put it back into your heavy bottomed saucepan and simmer until the sugar has dissolved
- Take the saucepan off the heat and test the mixture (drop a small dollop onto a cold saucer; if it crinkles then the mixture is ready)
- If the mixture is ready, ladle it into jars, otherwise boil for another couple of minutes
- Let the mixture cool slightly and pour into sterilised jars*.
*To sterilise the jars, wash them in cold water and place them upside down in a cold oven. Set the temperature to 160ºC, and turn the oven on. Once it gets up to temperature, the jars are ready. Remember to use a tea towel oven gloves when you handle the jars.
We make this on our 1 day autumn foraging course as well as our 2 day autumn forage; you can see plenty of photos from those course here and also on our Facebook page.
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