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Rosehip and crab apple jelly

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.


  • 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.

The post Rosehip and crab Apple Jelly appeared first on Jack Raven Bushcraft.

This post first appeared on Bushcraft Blogger - Jack Raven, please read the originial post: here

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Rosehip and crab apple jelly


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