Category Archives: Jelly

Redcurrant and Apple Jelly

Redcurrant and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
Serves: About 4.5kg (10lb)
 
Ingredients
  • 910g (2lb) redcurrants
  • 1.4kg (3lb) cored cooking apples
  • 1l (1¾ pints) water
  • sugar
Instructions
  1. Roughly chop the apples
  2. Place the apples and redcurrants in a preserving pan.
  3. Add the water to the pan
  4. Bring to the boil and leave to simmer for an hour.
  5. Measure the volume of juice in the pan.
  6. For every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Heat gently until the sugar is fully dissolved, then boil rapidly until setting point is reached.
  8. Pour into heated sterile jars
  9. Seal immediately
 

Hawthorn Jelly

Hawthorn Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Beautiful deep red colour and a perfect substitute for cranberry sauce with meat.
Ingredients
  • 1kg (2lb 3oz) ripe haw berries
  • 1 medium lemon
  • sugar
  • 3l (5¼ pints) water
Instructions
  1. Remove stalks from the haws, then wash them in cold water.
  2. Place the haws in a preserving pan
  3. Add the water
  4. Cover the pan with a loose lid to reduce water loss
  5. Bring to the boil and allow to simmer for half an hour, checking occasionally to ensure that the mush does not boil dry.
  6. Mush the haws in the pan, using a potato masher or the back of a wooden spoon. At this stage add up to two more litres of water if the mush seems to be drying out.
  7. Continue to boil gently for an additional 30 minutes
  8. Pour into a jelly bag and allow to drip over night
  9. For every 700ml (1¼ pints) of juice, add 450g (1lb) of sugar
  10. Add the juice from the lemon
  11. Bring gently to the boil, stirring to ensure that the sugar fully dissolves
  12. Boil briskly until the jelly reaches setting point.
  13. Transfer to warm and sterilized jars.
Notes
There are hundreds of different varieties of hawthorn trees. Some taste wonderful- others are bland or unpleasant.

Taste a raw berry from the tree before harvesting - if it doesn't taste good, try a different tree.
 

Spiced Crab Apple Jelly

Spiced Crab Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2kg 4lb 7oz) apples
  • 1l (1¾ pints) water
  • sugar
  • and...
  • 8 cloves
  • OR
  • 2 heaped teaspoons of ground ginger
  • OR
  • 2 heaped teaspoons of ground cinnamon
Instructions
  1. Roughly chop the apples, but don't peel or core them.
  2. Put the fruit, the spice, and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
[google-ads-master]

Sloe and Bramley Apple Jelly

Sloe and Bramley Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 700g (1½ lb) sloes
  • 700g (1½ lb) Bramley (cooking) apples
  • sugar
Instructions
  1. Wash the apples, discard bruised sections and chop into rough chunks. Do not peel or core them.
  2. Put sloes and apple chunks into a preserving pan, and add enough water to half cover the fruit.
  3. Bring to the boil gently and simmer until all the fruit is soft.
  4. Transfer to a jelly bag and leave to drip overnight into a collecting bowl.
  5. Put the juice back into the cleaned preserving pan, and add 700g (1.5lb) of sugar for every 600ml (1 pint) of juice.
  6. Gently heat the juice and the sugar stirring from time to time. Make sure that that all the sugar has dissolved before bringing the liquid to the boil or you will have a jam full of gritty crystals.
  7. Boil well for 10 minutes or until setting point is reached.
  8. Transfer to warmed and sterilized jars, and seal well.
[google-ads-master]

Sloe and Apple Jelly II

Sloe and Apple Jelly II
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • Sloes
  • Green Apples
  • Sugar
Instructions
  1. Wash the sloes and apples to remove dirt and debris. Do not peel or core the apples.
  2. Place equal quantities of ripe sloes and green apples (skins and cores included) in a preserving pan, add just enough water to reach the top of the fruit, and simmer until the fruit is soft and tender.
  3. Strain the mixture through a jelly bag or muslin bag.
  4. Return the juice to an empty preserving pan and, for every 600ml (1 pint) of juice, add 450g (1lb) of sugar.
  5. Bring to the boil and continue to boil until it reaches setting point.
  6. Pour into prepared warm jars and seal well.
Notes
Can be eaten as a normal jam, but also goes very well with meat as an alternative to cranberry sauce.
[google-ads-master]

Sloe and Apple Jelly

Sloe and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) sloes
  • 1.8kg (4lb) apples
  • sugar
Instructions
  1. Peel and quarter the apples and place in a preserving pan.
  2. Add the sloes to the apples in the pan, and just cover with water.
  3. Add an additional 600ml (1 pint) of water and place on the stove to simmer until the fruit is soft and well cooked.
  4. Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
  5. Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every600ml (1 pint) of juice.
  6. Boil until setting point is reached.
  7. Pour into warm prepared jars and seal well.
[google-ads-master]

Rowan Berries

Rowan Jelly III

Rowan Jelly III
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) Rowan berries (also known as Mountain Ash berries)
  • 900g (2lb) crab apples
  • water
  • sugar
Instructions
  1. Check the rowan berries, removing any stalks and bad berries.
  2. Wash and check the crab apples, removing any bad or bruised parts. There is no need to cut or slice the apples apart from to remove bad bits.
  3. Place all the fruit into a preserving pan, and add just enough water to cover them.
  4. Bring to the boil and leave on a light boil / simmer for about half an hour, until the fruit is tender.
  5. Pour the juice and fruit solids into a jelly bag and leave to drip over night.
  6. Measure the volume of the liquid and, for every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Pour the juice and sugar into a preserving pan and bring to the boil, stirring all the time to make sure the sugar dissolves.
  8. Boil rapidly until the jelly sets when tested.
  9. Skim the surface if necessary, then pour into prepared jars.
 

Rowan Berries

Rowan Jelly II

Rowan Jelly II
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) Rowan Berries
  • 1.4kg (3lb) of unripe or Crab Apples
  • Sugar
Instructions
  1. Cover the rowan berries with water in pan, cook until soft and mushy.
  2. Cover the apples with water, and boil until soft.
  3. Transfer each fruit to a jelly bag and leave overnight to drip into a collecting bowl.
  4. Combine the collected juices in a clean preserving pan and add 450g (1lb) of sugar for every 600ml (1 pint) of juice.
  5. Boil until setting point is reached.
  6. Pour into warm prepared jars and seal well.
 

Rosehip and Apple Jelly

Rosehip and Apple Jelly
Author: 
 
Ingredients
  • 910g (2lb) of ripe (red) rosehips
  • 1.9kg (4lb) apples
  • Sugar
Instructions
  1. Peel and quarter the apples and place in a preserving pan.
  2. Add the rosehips to the apples in the pan, and just cover with water.
  3. Add one more pint of water and place on the stove to simmer until the fruit is soft and well cooked.
  4. Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
  5. Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every 600ml (1 pint) of juice.
  6. Boil until setting point is reached.
  7. Pour into warm prepared jars and seal well.
 

Redcurrant and Raspberry Jelly

Redcurrant and Raspberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) redcurrants
  • 1kg (2lb 3oz) raspberries
  • 1.2 litres (2 pints) water
  • sugar
Instructions
  1. Check the berries and discard any rotten fruits
  2. Place the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.