At the weekend l popped through to visit Mum in Musselburgh and had a pit stop at my friend Carey’s Rustique Interiors just outside the town. Well Carey is right next to the ‘pick your own’ berry fields, guess l just couldn’t resist………..
We have raspberries, strawberries, gooseberries and millions of black currants in our garden. We also have one lone red currant bush. Ever since Idgy was a very little girl she called those berries the Jewel Berries. And to her they weren’t just jewels due to their amazing colour, they were also seriously precious as it was a race against the birds to see if she could ever get to them first. Well how l wished Idgy had been with me on Saturday, there were row upon row of these delightfully coloured jewels and it was a sight to behold.
I filled baskets with the ‘jewels’ and also one of brambles (blackberries) and one of lovely big cooking apples. Martha really enjoyed her run in the berry fields. Honestly you would never know she only had three legs when you see her dash around at high speed.
Back to those berries. I decided to make some red currant and apple jelly with a dash of thyme. Now of course this can’t be merely red currant jelly here, no way, this is Jewel Berry Jelly and it is fit for a princess. Idgy (said Princess) tried it and loved it).
And there you have it, heaven on a plate…………..
See, l don’t always moan on my blog!
- 900g jewels (red currants to everyone else)
- 900g cooking apples
- jam sugar (get to that later)
- handful of thyme
- Chop apples, no need to peel or core. Simmer all the fruit, don't bother to core the apples just chop them up skin and all with 1.4 litres of water and thyme.Takes about an hour to get it really pulpy.
- Spoon into a jelly bag (or piece of muslin hastily sewn together) and hang overnight to drip into a bowl.
- Discard all the pulp. and pour juice into a measuring jug. For every 600ml of juice you need 450g of jam sugar.
- Back into the pot and boil it up till sugar disolved and it reaches setting point. Throw in some more chopped up thyme and stir about to make sure it mixes well and doesn't just sit on top.
- Pour into jar, or jars if you are lucky enough to have made more than l did.