We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Sunday, 19 August 2018
How to make fruits of the forest jelly
Last week I made fruits of the forest jelly - this is my recipe for using up the wild fruits that are abundant this time of year in the local woodland. Roughly speaking, it is made from cherries (which provide the liquid - though some water needs to be added as well), rosehips, rowan and apples. Boil them up and simmer until it all turns into a wet pulp, then strain. The resulting liquid should then be boiled. Add a kg of sugar for each litre of liquid. Once a dollop sets on a plate, add to hot, sterilised jars.
The 4 fruits I used are just examples. There are many others to use as well, especially blackberries, which are now ripening in abundance. However, I opted not to use them as we had plenty of ingredients. The blackberries will be appearing instead in bramble jelly, pies, fruit liqueurs, jam, crumbles, etc, etc, etc!
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