Go Back

Scotch Hedgerow Jelly

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: preserves
Author: Karon Grieve


  • 1 kilo/2 1/4lb mixed berries and plums
  • 350 g/12 oz apples
  • 100 ml/3 1/2 fl oz whisky
  • water
  • sugar


  • Rinse fruit and chop roughly.
  • Put fruit into large bowl and pour in the whisky, mix well, cover and set aside over night.
  • Drain fruit and reserve the remaining whisky.
  • Put fruit in preserving pan and cover with water.
  • Bring to boil, then cover and simmer approximately 30 minutes or until tender.
  • Strain through jelly bag over night into another bowl.
  • Measure juice and for every 600ml/1 pint add 350g/12oz sugar.
  • Heat gently to dissolve sugar and boil approximately 10 minutes until reaching setting point.
  • Stir in reserved whisky.
  • Pour into sterilised jars and pop on the lids.