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  • #1

    Apple and blackberry jelly.

    Just made some apple and blackberry jelly, all gathered from the hedgerows. For the amount you start with you don't get much at the end.

    Anyway, hopefully it will set OK.

    I noticed whilst picking above that there were quite a few, what looked like, ripe sloe's about. It seems a shame to waste them and wondered if they can be used for anything else other than flavoured gin or vodka?
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper


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  • #2
    I've never found another use for them, BM. Apart from the bitter after-taste, they are always more stone than fruit, and you can't get the stones out without cooking the sloes. Even then it's a faff. Not worth the bother.
    Location - Leicestershire - Chisit-land
    Endless wonder.

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    • #3
      Slow jelly? Never tried it...
      http://www.telegraph.co.uk/foodanddr...m-instead.html

      http://www.cottagesmallholder.com/sl...lly-recipe-54/

      This one also uses elderberries
      https://www.bbcgoodfood.com/recipes/...erow-jelly-jam
      Last edited by Scarlet; 24-09-2017, 08:07 PM.

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      • #4
        Originally posted by Scarlet View Post
        Slow jelly? Never tried it...
        Sloes aren't just for gin - why not make whisky or jam instead? - Telegraph

        Sloe and Bramley Apple Jelly Recipe | The Cottage Smallholder
        Good links Scarlet, but again too much faff for me when there have been so many sweet blackberries about this autumn. You just can't beat blackberry and apple jelly in my book.

        (That's weird - I quoted your post and the link has separated into two links) ah, belay that, you've been editing while I've been quoting
        Last edited by mothhawk; 24-09-2017, 08:08 PM.
        Location - Leicestershire - Chisit-land
        Endless wonder.

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        • #5
          Yes, I was editing. - adding links!
          I love blackberries too....but usually make jam not jelly because you don't get much at the end , even blackcurrants I will make jam - I actually like the lumps

          Though have made jelly with grapes/Rosemary/chilli and it has different uses to sweet jellies and jam - used in gravies and with meats, pates etc....so I think the slow jelly would be similar.
          Last edited by Scarlet; 24-09-2017, 08:16 PM.

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          • #6
            I used to make blackberry and apple jelly but like Snadger says you don't end up with much so instead I put the cooked fruit through my Kenwood sieve that soon gets of the seeds and I end up with a smooth spreadable jam. I don't think i'd have the patience to use an ordinary sieve though.
            Location....East Midlands.

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            • #7
              Well chuffed with the results. Attained a nigh on perfect set! My jellies normally either run out the jar or you need a jackhammer to get into them!

              I agree with scarlet about the blackcurrant jam as well..........I like the lumps!
              My Majesty made for him a garden anew in order
              to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

              Diversify & prosper


              Comment

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