Fruit preserves

Fruit preserves, jams and jellies are easy to make at home with FRUIT 

Grape jelly with citrus

strawberry jam

Fruit preserves – strawberry jam

Strawberry jam

Gooseberry and rhubarb jam

Gooseberry and ginger jam
3 cups gooseberries, tipped and tailed (little blossoms and the stems)
water to cover the gooseberries
3 cups sugar
4 slices of ginger root

1) Put the gooseberries in your favorite jam-making pot and cover with water. Bring to a gentle simmer. Add the sugar and stir until dissolved. Add the ginger coins. Remove from the heat, let cool, and refrigerate overnight or at least 8 hours.
2) Remove the ginger coins and bring to a boil. Meanwhile, get your jars and lids ready. Boil it rapidly until it reaches the gelling point, probably about 20 minutes.
3) Transfer to sterilized jars and process in a boiling water bath for 10 minutes. Refrigerate any jars that don’t seal.
The preserve thermometer should reach 228ºF, the traditional gelling point.

Blackcurrant jam and jelly,                         Apple and Blackberry jam,
Grapefruit and Orange marmalade,          Lemon and Orange jelly

hawthorn jelly

Fruit preserves – hawthorn jelly

Apple and hawthorn preserve is an easy way of using wild food.
1. Collect and wash the haws in September before the birds and squirrels get them
2. Boil together 1 Kg haws and 500 mls water – for 40 mins.
3. In a separate pot boil 500 gr. apple, 300 ml water and juice of two lemons – for 30 mins
4. Keep the lemon zest separate
5. Filter the haw syrup through the CLEAN sock.
6. Add haw syrup to stewed apple and reduce, adding 1 Kg sugar – 30 mins till the jelly sets. Add lemon zest, cool and bottle.

9 September 2014