Food for free - go out picking wild blackberries and and hedgerow apples.
- As many blackberries as you picked
- About twice as many (by weight) of apples
- Use wild apples, but Bramleys would also be delicious You need an apple with a tang, rather than a dessert apple.
- Wash the blackberries, to remove dirt and insects. Remove any that are over-ripe.
- Wash the apples and cut out any rotten bits. Chop them into quarters or eighths. There's no need to peel or core the apples.
- Put all the fruit into a large pan and cover. Simmer gently for up to an hour until the apples are soft.
- Pour the fruit mixture into a jam net, suspended over a large bowl. Leave overnight for the juices to drip into the bowl.
- Next morning: measure how much juice you have got. For each 600ml of juice, add 450g of sugar to a large pan.
- Bring to the boil and continue to boil gently, stirring regularly, for 10 - 15 minutes.
- Test whether the jelly is set by dipping a frozen teaspoon into the pan and removing it. If, after a few seconds, the consistency is looking "jam-like", then you're probably there. Don't boil for more than 15 minutes.
- Sterilise some jars by washing them and then drying in an oven at 100 deg C for 30 minutes.
- Pour the jam into the hot jars. Cover and leave to cool. Be careful when filling the jars. You might find a funnel useful.Wipe up spills immediately, because this jelly has incredible staining power when hot and liquid.