The Moray Coast Forager's Jelly
- Ready in: Couple of hours plus straining overnight
- Complexity: medium
- About 2 ‘treasure jars’ full of fruit: brambles, crab apples, rosehips and sometimes bilberries.
- A lemon: chop it up into 4-8 pieces
- A Bramley or 2 chopped up (keep the skin and pips) if you didn’t find any crab apples and you like a firmer ‘set’
- Granualted sugar - see directions below for quantities
- Wash your fruit gently, not so much to get rid of bugs (extra protein!) but to wash off the salt if you gather it next to the sea, like we do.
- Put it all in a pan and add enough cold water just to cover.
- Bring to the boil and simmer for an hour.
- Bash it up with a potato masher.
- Scald a jelly bag (or large square of muslin) with boiling water and pour the liquid through it. Leave to drain overnight into a non-metallic bowl.
- Measure the liquid and pour into your biggest pan; for every 600ml of strained liquid, add 450g granulated sugar.
- Melt the sugar over a low heat until completely dissolved, then bring to the boil, stirring all the time.
- Once it’s boiling, stop stirring. Leave it bubbling furiously for 10-15 minutes until it reaches setting point (105degC / 220degF). Watch it doesn’t bubble over – mine always does.
- Let it cool a little, then pour into sterilised jars. Seal, label and store them in a cool, dark place.