Marj’s Bramble and Bay Jelly

Lovely as the jam in a queen of puddings, served on hot toast with nut butter or as an accompaniment to cheeses.

Marj Lang is a Master Chef champion and our Cookery School Teacher.

Method

Place all the ingredients in a lidded pan . Bring to the boil then simmer for 30mins.

Tip the pan ingredients into a scalded muslin square in a colander suspended over a bowl.

Allow the juice to drip overnight into the bowl .

For every 600mls of juice collected, weigh out 450gms granulated sugar.

Put the sugar and juice in a preserving pan and place over a medium heat, stirring until the sugar dissolves .

When the sugar has dissolved, turn the heat up, and now, without stirring allow the contents to boil until setting point is reached ( 104*C)

Remove the pan from the heat and allow it to stand for 5mins, before pouring the jelly into sterilised jam jars. Pop a fresh bay leaf into each jar and seal.

Store in a cool dark spot.

Makes four 250ml jars

INGREDIENTS

900gms hedgerow brambles

2 medium cooking apples, chopped

2 fresh bay leaves + extra for jars

300mls water

Juice of 1 lemon

Granulated sugar

Vegetable oil for frying