Bramble Jelly

Or as some people call it…Blackberry Jelly.  One of the best forage foods you can make.

First of all, gather your brambles.

Second, pick all the odd bits of thorn out of your bloody, scratched and juice stained fingers.

Next put the fruit in a preserving pan or heavy saucepan and cover with water. Bring slowly to the boil and cook until all the berries have gone to mush.

Transfer all this into a jelly bag and allow to drip over night. Make sure the bowl you are dripping into is deep, or the kitchen will look like it has chicken pox. If you haven’t got a jelly bag use a leg from a pair of tights, but it is worth investing in the proper thing as there are many, many delicious jellies you can make.

The next day measure the liquid you have collected. For every pint of juice you need a pound of sugar. I’ve no idea what that is in metric, but it must be possible to work it out.

Put the juice and the sugar in the preserving pan and heat very, very gently until every little bit of sugar is dissolved. Once this happens, bring to a rolling boil and boil until you hot “jam” on a sugar thermometer. There are other tests if you don’t have one, look them up.

The liquid will go crystal clear and the scum will collect around the edge, spoon this off carefully to preserve the beauty of the jelly.

Pour into jars and leave to set.