Monday, 22 August 2011

Wild Plum & Apple Jelly

Made from hedgerow plums & cooking apples, this jam is not as sweet as commercial jams and has a pretty translucent pink colour.

Wild Plum & Apple Jelly



2 kg  wild plums including some slightly under-ripe ones
1 large cooking apple
1.3 kg granulated sugar (approx)
500 ml water

Wash the fruit thoroughly. Add the plums to a preserving pan together with the water.  Roughly chop the apple and put the whole apple into the pan including the core, pips and skin.

Wild Plum & Apple Jelly


Bring to the boil and then simmer for about an hour 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 750g 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.

Wild Plum & Apple Jelly


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!!

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