Saturday, 27 August 2011

Blackberry, Apple & Linden Jelly

This jelly is a sweet one and has a very rich red/black colour.

It is flavoured with a "tilleul" tea bag.  Tilleul is a French word used to describe a herbal tea which is a blend of the fragrant flowers and leaves from the linden tree.  I'm particularly fond of this herbal tea, which I drank a lot when I lived in France so when I came across it as a possible flavour combination with blackberries, I was keen to try it out!  It adds just a subtle enhancement to the flavour which I quite like.

Blackberry, Apple & Linden Jelly

Picking the fruit is a great excuse to get outside on a sunny late summer afternoon.  There's always something extra satisfying in the fact that it's free!  I keep a few plastic punnets in the boot of the car at this time of year for just such occasions.  This year there is an abundance of fruit in the hedgerows and on Sunday afternoon, we collected a few punnets for this jelly.

Hubby got bribed to help with the promise of a blackberry and apple crumble too!

Blackberry, Apple & Linden Jelly

1200 g blackberries, not too ripe
600 g cooking apples
500 ml boiling water
1 tilleul tea bag
600 g granulated sugar (approx)

Make up an infusion with the tilleul tea bag and the boiling water and when it's nice & strong, discard the tea bag.  Wash the blackberries thoroughly and then add them to a preserving pan together with the infusion.  Wash and roughly chop the apple and put the whole apple into the pan including the core, pips and skin.

Bring to the boil and then simmer for about 30 minutes until the fruit is really soft.  Put the fruit into a jelly bag and leave to drip overnight.  Don't squeeze the jelly bag because it will make the jelly go cloudy.

The next day, measure the quantity of liquid.  For every l litre of liquid, use 750 g sugar (multiply the litre quantity x 75% to get the sugar quantity).  Add the sugar to the liquid and heat gently.  Once the sugar is fully dissolved, boil until setting point is reached

You can eat this jam, and a selection of other home made preserves, at Wedgewood House, a bed and breakfast in Norwich that I run with my husband!!

1 comment:

  1. Looks yummy! ;-)

    Fickle Cattle


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