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  • Bullace Recipes

    Bullace & Apple Jelly

    Use dark red cooking plums, damsons or bullaces. Makes a nice sauce for roast lamb, pork, or nut roast.

    Makes 3 small jars (165g Tesco mint sauce jars)

    2 lb bullaces, chopped, stones removed
    1 lb tart cooking apples, chopped [SIZE="1"]
    Apple skins & cores (put in a muslin or laundry bag)
    quarter pint cider vinegar
    1 and a quarter pints water
    one and a half lb ordinary sugar (approx)

    Put all the fruit in maslin with vinegar and water, and with the muslin bag of apple bits suspended in the mixture.
    Bring to boil, reduce heat, cover and simmer for 30 mins or so until the fruit is soft and pulpy.

    Drain through jelly bag overnight. Don’t squeeze the bag.

    THEN
    1 lb sugar to every pint of juice and return to the pan (I got a little over a pint of juice from mine)

    Bring mixture to the boil stirring occasionally until sugar has dissolved, then boil rapidly for 15 mins or so until jelly reaches setting point (I test it every 3 mins on cold plates - when it sets, it sets quickly).

    Skim off any scum, and pour jelly into warmed jars
    Last edited by Two_Sheds; 19-09-2011, 07:00 PM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  • #2
    Bullace Chutney

    Bullace Chutney

    Bullaces are pretty sour and need more sugar and longer cooking than other wild fruits.


    2lb / 900g whole bullaces

    2 large green apples, skinned, cored & diced

    2 large onions, finely chopped

    6oz / 170g sultanas or raisins

    2 tsp salt

    2tsp each crushed cloves and grated root ginger

    1 dried red chilli, finely chopped (more or less to taste)

    ½ oz dry mustard

    1½ pints vinegar

    1¼ lbs / 613g sugar

    Simmer bullaces till tender but not broken down. Drain well, let cool.

    Remove stones. Chop bullaces up coarsely. Put in pan with other ingredients (except sugar). Pour over vinegar. Simmer for 30 mins. Add sugar to taste. Boil till nicely thickened, and pour into warmed jars
    All gardeners know better than other gardeners." -- Chinese Proverb.

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